Description
Kathy’s Slow-Cooker Hot and Sour Soup is a comforting and flavorful vegan soup perfect for cold and flu season. Loaded with mushrooms, tofu, bamboo shoots, and a balance of spicy and tangy flavors, this easy-to-make slow-cooker recipe delivers a warming bowl of healthful nourishment that clears sinuses and tantalizes the taste buds.
Ingredients
Scale
Vegetables and Aromatics
- 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)
Main Ingredients
- 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)
Instructions
- The Night Before: Store the sliced mushrooms, bamboo shoots, garlic, and cubed tofu together in an airtight container in the refrigerator. Place the grated fresh ginger in a separate airtight container and refrigerate as well to prep for the next day.
- In the Morning: Add the sliced mushrooms, bamboo shoots, garlic, tofu, 1 tablespoon of grated ginger, water, vegan chicken-flavored bouillon, soy sauce or tamari, sesame oil, chili paste, and rice wine vinegar into the slow cooker. Stir well to combine all ingredients thoroughly.
- Cook: Set the slow cooker to low heat and cook the soup for 8 hours, allowing the flavors to develop fully and the tofu to absorb the seasonings.
- Finish and Serve: A few minutes before serving, stir in the peas and the remaining 1 tablespoon of grated ginger. Taste the broth and adjust the vinegar or chili paste to your preference for acidity and heat. Drizzle a little additional sesame oil over each serving. For those who prefer milder soup, serve chili paste on the side.
Notes
- Recipe adapted from The Vegan Slow Cooker by Kathy Hester.
- This vegan soup is an excellent choice for cold and flu season due to its sinus-clearing ingredients.
- You can easily adjust the spice level by varying the amount of chili paste used or serving it on the side.
- Use tamari instead of soy sauce to make this recipe gluten-free.
- Preparation the night before helps the cooking process run smoothly in the morning.
Nutrition
- Serving Size: 1 serving
- Calories: 208 kcal
- Sugar: 6 g
- Sodium: 1088 mg
- Fat: 7.4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6.4 g
- Trans Fat: 0 g
- Carbohydrates: 21.6 g
- Fiber: 5.4 g
- Protein: 19.2 g
- Cholesterol: 0 mg
