I love cooking with my slow cooker, it is so easy and doesn't heat up my house, which is very important when you live in the desert. It is not quite hot yet here, so I thought I'd spice things up and make some Hot and Sour soup!
I cut this recipe in half.
I started prepping ingredients the night before. I am lucky enough to get to come home for lunch everyday, so I got everything prepped and put it all in the slow cooker at lunch the next day. You will need some chicken broth, chicken, mushrooms, rice vinegar, soy sauce, hot sauce and tofu.
I tore up some cooked chicken.
Sliced the mushrooms.
Measured the bamboo shoots.
Put some hot sauce in the crock pot if you are doing it the same day, or in a dish if you are saving it for later.
Pour in the broth, soy sauce, vinegar and mix it all up. If you are making it at the same time, add in the chicken and mushrooms. If you are making it ahead, stick them in some bags and store in the fridge.
When it is all in the slow cooker, give it a stir and cook for 3-4 hours on low.
After it has cooked for 3-4 hours, there are just a last few steps to finish...
You will need to add some tofu, sesame oil, green onion (didn't make the photo) and a slurry of water and cornstarch.
Cube up the tofu. Mix the cornstarch and water.
Add the tofu and sesame oil and add the corn starch and water slurry, turn the slow cooker up to high, and let it cook for about 15 minutes.
While that cooks, slice up your green onion. After the 15 minutes is up, it is time to eat!! Dish out the soup and garnish with the green onions.
This was so good, and so easy! I will definitely be making this the next time I am feeling a little bit under the weather. It is so little work and just makes you feel warm all over.