Crockpot Hot and Sour Soup Recipe
Introduction
Warm up with a comforting bowl of Crockpot Hot and Sour Soup, perfect for busy days when you want a flavorful meal with minimal effort. This recipe combines tangy, spicy, and savory flavors with tender mushrooms and tofu for a satisfying soup experience.
Ingredients
- 4 cups chicken or vegetable broth
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/2 tsp white pepper
- 1/4 tsp red pepper flakes
- 1 cup mushrooms, sliced
- 1/2 block firm tofu, cubed
- 1 egg, beaten
Instructions
- Step 1: Add the broth, soy sauce, rice vinegar, white pepper, red pepper flakes, mushrooms, and tofu to the crockpot. Stir gently to combine all ingredients.
- Step 2: Cook on low for 4 hours until flavors meld and mushrooms are tender.
- Step 3: Slowly drizzle the beaten egg into the soup while stirring gently to create delicate egg ribbons throughout.
Tips & Variations
- For extra depth, add a tablespoon of grated ginger or minced garlic at the start of cooking.
- Substitute tofu with cooked shredded chicken for a non-vegetarian option.
- Add a splash of sesame oil just before serving for a nutty aroma.
- Adjust the heat by increasing or reducing the red pepper flakes based on your preference.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave until warmed through. Avoid boiling after adding egg ribbons to maintain their texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup vegan?
Yes, use vegetable broth and omit the egg or replace it with a vegan egg substitute to keep the soup fully plant-based.
Can I prepare this soup ahead of time?
Absolutely. You can prepare everything and set your crockpot timer to start cooking later, or make the soup a day in advance and warm it up when ready to serve.
PrintCrockpot Hot and Sour Soup Recipe
This Crockpot Hot and Sour Soup is a comforting, tangy, and spicy dish perfect for a warming meal. Packed with mushrooms, tofu, and a flavorful broth infused with soy sauce, rice vinegar, and spices, it cooks effortlessly in a slow cooker, delivering rich taste and a silky texture with delicate egg ribbons.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Chinese
- Diet: Vegetarian
Ingredients
Soup Base
- 4 cups chicken or vegetable broth
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/2 tsp white pepper
- 1/4 tsp red pepper flakes
Main Ingredients
- 1 cup mushrooms, sliced
- 1/2 block firm tofu, cubed
- 1 egg, beaten
Instructions
- Combine Ingredients: Add the chicken or vegetable broth, soy sauce, rice vinegar, white pepper, red pepper flakes, sliced mushrooms, and cubed tofu to the crockpot, ensuring all ingredients are well distributed to develop the flavorful base.
- Cook the Soup: Cover and cook the mixture on low heat for 4 hours. This slow cooking allows the flavors to meld beautifully and softens the mushrooms and tofu.
- Add Egg Ribbons: After 4 hours, slowly drizzle the beaten egg into the hot soup while gently stirring to create thin, silky ribbons of egg throughout the soup, adding texture and richness.
Notes
- You can use either chicken or vegetable broth depending on your dietary preference to keep the soup vegetarian.
- Adjust the amount of red pepper flakes to suit your spice tolerance.
- For a thicker soup, you can add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) during the last 30 minutes of cooking.
- Serve hot with chopped green onions or cilantro for extra freshness.
Keywords: hot and sour soup, slow cooker soup, crockpot soup, vegetarian soup, tofu soup, easy soup recipe
