Simmering Hot and Sour Soup |
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Prep Time: 10 Minutes Cook Time: 230 Minutes |
Ready In: 240 Minutes Servings: 4 |
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From Simple 1-2-3 Slow Cooker cookbook. A take on Japanese Cuisine. Ingredients:
2 (14 1/2 ounce) cans chicken broth |
1 cup chicken, chopped (or pork) |
4 ounces fresh shiitake mushroom caps, sliced |
1/2 cup bamboo shoot, sliced and cut into strips |
3 tablespoons rice vinegar |
2 tablespoons soy sauce |
1 1/2 teaspoons chinese chili-garlic sauce |
4 ounces firm tofu, well drained and cut into 1/2 inch pieces |
2 teaspoons dark sesame oil |
2 tablespoons cornstarch |
2 tablespoons cold water |
chopped cilantro (to garnish) |
Directions:
1. Combine broth, chicken, mushrooms, bamboo shoots, vinegar, soy sauce, and chili sauce in slow cooker. Cover; cook on LOW 3 to 4 hours.
2. Stir in tofu and sesame oil. Blend cornstarch and water until smooth. Stir into slow cooker. Cover; cook on HIGH 15 minutes or until soup is thickened.
3. Serve hot; garnish with cilantro.
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