Slow Cooker Hot And Sour Soup | A Sweet Pea Chef


Hey there, Lacey here with A Sweet Pea Chef,
and today we’re gonna make one of my all-time favorite soups. We’re gonna make a hot and sour soup that
is so delicious, plus we’re gonna use a slow cooker to make it. So it’s gonna be not only super tasty, but
also really easy. So let’s get started. In the bowl of the slow cooker, we’re gonna
add the thinly sliced shiitake mushrooms followed by thinly sliced cremini mushrooms, low-sodium
chicken broth, thinly sliced bamboo shoots, thinly sliced pork loin, sliced extra firm
tofu, chili sauce, dried red chili peppers, minced garlic, minced fresh ginger, rice vinegar,
low-sodium soy sauce, and coconut sugar, and start to combine. Now we’re gonna cover the slow cooker and
cook on high for three to four hours or on low for five to six hours. In a small mixing bowl, we’re gonna combine
arrowroot starch with a couple tablespoons water and stir to mix well. Add this mixture to the slow cooker and stir
well, then cover again for 10 minutes or so until the soup has thickened. Then slowly pour in a couple of beaten eggs
in a thin stream while stirring the soup and then stir in the toasted sesame oil. To serve, just ladle this delicious hot and
sour soup into a bowl and top with some spiced green onions. I hope you enjoy this delicious hot and sour
soup. It’s so easy to make and way better than takeout. And make sure to check out my slow cooker
split pea soup recipe which is another great, healthy slow cooker recipe to use this winter. Thanks so much. I’ll see you next time.

2 comments on “Slow Cooker Hot And Sour Soup | A Sweet Pea Chef”

  1. ELAINE says:

    This looks great!

  2. Colin Karlix says:

    What are the measurements for the soy sauce and other ingredients listed?

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