Name: Kathy’s Slow-Cooker Hot and Sour Soup Recipe
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: Vegan
Ingredients: 1 10-ounce package sliced mushrooms (280g); 8 fresh shiitake mushrooms (stems removed and caps sliced); 1 8-ounce can bamboo shoots, drained and julienned (225g); 4 cloves garlic, minced; 2 tablespoons grated fresh ginger, divided (16g); 1 1/2 cups fresh or frozen peas (225g); 1 15-ounce package firm or silken tofu, cubed (420g); 4 cups water (940ml); 2 tablespoons vegan chicken-flavored bouillon (16g); 2 tablespoons soy sauce or tamari (for gluten-free) (30ml); 1 teaspoon sesame oil (plus extra for drizzling); 1 teaspoon chili paste; 2 tablespoons rice wine vinegar or apple cider vinegar (30ml)

If you’re craving a cozy bowl of comfort that’s both soothing and bursting with flavor, you’ll absolutely fall in love with Kathy’s Slow-Cooker Hot and Sour Soup Recipe. This is one of those recipes I keep coming back to, especially when I want something easy to prep ahead but full of personality when it’s served. The slow cooker does all the magic here, letting the ingredients mingle and build the perfect balance of tangy, spicy, and savory notes. Trust me, your kitchen is going to smell incredible, and your family will be asking for seconds before you even finish dishing it out.

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Why You’ll Love This Recipe

Hands-Off Cooking: You prep the night before and let your slow cooker do all the work for a fuss-free day.
Rich, Layered Flavors: The combination of shiitake mushrooms, fresh ginger, and chili paste makes every spoonful exciting.
Comforting and Immune-Boosting: Perfect for chilly days or when you need a little extra wellness boost.
Customizable Heat Level: You control the spice by adding chili paste to taste or on the side.

A white bowl filled with clear broth soup that has three main visible layers: the bottom is light brown broth, the middle contains light beige tofu cubes, and the top is covered with bright green peas and dark brown mushroom slices scattered evenly. Red chili flakes are sprinkled over the tofu cubes, adding a small pop of color. The bowl sits on a wooden board with a white marbled surface background. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The ingredients in Kathy’s Slow-Cooker Hot and Sour Soup Recipe come together beautifully to create that classic balance of heat, tang, and umami. I always recommend fresh ginger and good-quality mushrooms – they really elevate the depth here. You can find vegan chicken bouillon powders in most health stores or online, a little helps with that savory punch.

Sliced Mushrooms: Button mushrooms work well; they soak up the broth’s flavor perfectly.
Fresh Shiitake Mushrooms: These add amazing earthiness; remove stems for a tender bite.
Bamboo Shoots: Look for ready-to-use canned bamboo shoots to save prep time.
Garlic: Freshly minced garlic punches up the flavor in a clean, bright way.
Firm or Silken Tofu: I prefer firm tofu for texture, but silken keeps it super silky and smooth.
Fresh Ginger: Don’t skimp on it – the ginger gives the soup that warming zing.
Water: Acts as the broth base and blends all ingredients smoothly.
Vegan Chicken-Flavored Bouillon: The secret umami booster that adds depth.
Soy Sauce or Tamari: Adds salty richness; tamari if you’re gluten-free.
Sesame Oil: Just a splash for that nutty aroma; a little goes a long way.
Chili Paste: Adjust this according to your heat preference.
Rice Wine Vinegar or Apple Cider Vinegar: Provides the signature sour note that brightens the soup.
Fresh or Frozen Peas: Added at the end for a pop of sweetness and color.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Like any recipe I love, I tweak Kathy’s Slow-Cooker Hot and Sour Soup Recipe depending on what I have on hand or what my mood calls for. Feel free to make this your own! It’s really forgiving.

Protein Swap: I sometimes add cooked shredded chicken or shrimp if I’m not keeping it vegan, and it works wonders.
Veggie Boost: Throw in sliced bell peppers or grated carrots for extra nutrition and color.
Heat Level: If you like it milder, start with less chili paste and add it at the table per person.
Broth Base: Try vegetable broth instead of water and bouillon for a different flavor profile.

How to Make Kathy’s Slow-Cooker Hot and Sour Soup Recipe

Step 1: Prep Your Ingredients the Night Before

I love prepping this soup the night before because it means less morning hassle. So, slice your mushrooms, bamboo shoots, and tofu, mince the garlic, and grate the ginger. Store the mushrooms, bamboo shoots, garlic, and tofu all together in one airtight container in the fridge; keep the grated ginger in another container so it stays fresh and vibrant. Doing this ahead helps the flavors marry even more by the time you start cooking.

Step 2: Combine Everything in Your Slow Cooker

In the morning, dump those prepared ingredients into your slow cooker along with 1 tablespoon of grated ginger, water, vegan chicken bouillon, soy sauce, sesame oil, chili paste, and rice wine vinegar. This might sound like a lot tossed together, but the slow cooker will transform these into a harmonious soup. Pop the lid on and set it to low for eight hours – enough time for all those flavors to truly develop into that signature hot and sour taste.

Step 3: Final Touches Just Before Serving

When you’re about 10 minutes away from eating, stir in the peas and the remaining tablespoon of grated ginger. This keeps the peas tender and bright, and the fresh ginger adds that final fresh zing which makes this soup feel elevated. Taste the broth here — sometimes I like a bit more vinegar or chili paste depending on my mood that day. Finish with a light drizzle of sesame oil on top of each serving for that toasty aroma that always gets compliments.

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Pro Tips for Making Kathy’s Slow-Cooker Hot and Sour Soup Recipe

Prep Ahead to Save Time: Slicing mushrooms and prepping aromatics the night before reduces day-of stress.
Adjust Soup Thickness: If you want a thicker broth, I sometimes stir in a cornstarch slurry during the last 10 minutes on high.
Control the Heat: I keep the chili paste on the side for guests who prefer it mild and add it individually.
Don’t Skip Fresh Ginger: Fresh ginger gives this soup a bright, zesty flavor you just can’t replicate with dried powder.

How to Serve Kathy’s Slow-Cooker Hot and Sour Soup Recipe

The image shows a white bowl filled with clear soup containing bright green peas, light beige tofu cubes, light brown mushrooms with darker edges, and some sliced white vegetables. The ingredients float in a light broth, and small red flakes are sprinkled on top. The bowl sits on a wooden round mat, with a white marbled surface in the background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually top my servings with fresh chopped scallions and a sprinkle of toasted sesame seeds. If I’m feeling fancy, a few thin strips of fresh cilantro or a lime wedge on the side adds brightness that everyone appreciates. Oh, and I never forget a little drizzle of extra sesame oil just before serving—it really wakes up the flavors.

Side Dishes

To round out the meal, I like pairing this soup with simple steamed jasmine rice or garlic sauteed greens like bok choy or kale. Crispy spring rolls or a fresh cucumber salad also complement it nicely, especially if you want something refreshing to balance the heat.

Creative Ways to Present

For a dinner party, I serve Kathy’s Slow-Cooker Hot and Sour Soup Recipe in individual rustic bowls with a side of handmade wonton chips for dipping. Adding edible flowers or microgreens on top can also bring a beautiful pop of color. Lightweight Chinese soup spoons make it feel authentic and fun to enjoy.

Make Ahead and Storage

Storing Leftovers

After enjoying your soup, let leftovers cool to room temperature (but no longer than two hours!) before storing them in airtight containers in the fridge. I find that the flavors deepen overnight, making it even tastier the next day. Just give it a good stir before reheating.

Freezing

Kathy’s Slow-Cooker Hot and Sour Soup freezes well, which is a lifesaver for busy weeks. Freeze in portion-sized containers so you can thaw only what you need. I recommend leaving out the peas if you plan to freeze since they can get mushy; add fresh peas when reheating.

Reheating

To reheat, gently warm the soup over low to medium heat on the stove, stirring occasionally until hot. If needed, add a splash of water or vegetable broth to loosen up the broth. Add fresh peas and a pinch of fresh ginger right before serving to brighten it back up.

FAQs

Can I make Kathy’s Slow-Cooker Hot and Sour Soup Recipe without a slow cooker?

Absolutely! You can simmer all the ingredients in a large pot on the stove over low heat for about 1 to 1.5 hours. Just keep an eye to prevent sticking and stir occasionally.
Is this recipe gluten-free?

Yes, if you use tamari instead of soy sauce and ensure the vegan chicken bouillon you select is gluten-free, this soup can be enjoyed gluten-free.
How spicy is Kathy’s Slow-Cooker Hot and Sour Soup Recipe?

The spice level is adjustable! The recipe uses chili paste, which you can reduce or serve on the side to control how hot it gets. I love a good kick, but I always let guests tailor their bowls.
Can I prepare all the ingredients in the morning instead of the night before?

You can, but prepping the night before lets flavors start melding in the fridge and saves time in the morning. If pressed, just prep all ingredients early in the day and keep them refrigerated until cooking.

Final Thoughts

I absolutely love how Kathy’s Slow-Cooker Hot and Sour Soup Recipe turns out every time I make it. It’s a total crowd-pleaser in my house and has become my go-to when I want a no-fuss meal that’s comfort in a bowl. Whether you’re battling a cold, looking for a delicious vegan option, or just craving something warm and zingy, this soup hits every mark. I hope you enjoy making it as much as I do — and don’t forget to adjust the heat to your liking and share it with friends over a cozy night in. Happy cooking!