Slow Cooker Vegan Hot and Sour Soup
Try this Slow Cooker Vegan Hot and Sour Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
slow cooker
dairy free
- 2 cups water
- 1 tsp sesame oil
- 1 package silken tofu cubed
- (use regular tofu if you don't have any silken)
- 2 cups no chicken broth
- (vegetarian – you can substitute regular veggie br
- 1 tbâ better than bouillon no chicken base, vegetarian
- (i know it seems redundant but this paste adds extra richness and depth)
- 1/2 package of sliced button mushrooms
- 8 dried shitakes
- 1 can bamboo shoots cut into thin strips
- 3 garlic cloves. minced or crushed
- 2 tbâ fresh ginger minced or gratedâ (do not use ginge
- 2 tbâ soy sauce
- 1 tspâ chili paste
- 2 tb rice wine vinegar
- (use apple cider vinegar in a pinch)
- 1 1/2 cups frozen (or fresh) peas
- Carbohydrate 0.160920000069009 g
- Cholesterol 0 mg
- Fat 4.5 g
- Fiber 0 g
- Protein 0.0238400000102236 g
- Saturated Fat 0.639 g
- Serving Size 1 1 recipe (538g)
- Sodium 23.7280000180726 mg
- Sugar 0.160920000069009 g
- Trans Fat 0.198 g
- Calories 51 calories
Slice mushrooms and bamboo shoots.Mince garlic and ginger.Cube silken tofu.Store in fridge to use in the morning.Add everything except peas into the slow cooker and cook on low 8 hours.Add the peas to the slow cooker, and add more vinegar and chili if needed.Pour a few drop of sesame oil on top of each serving. If you like it milder and your friends like it hot, serve chili paste on the side.
