Best 6 Crock Pot Hot Sour Soup Recipes

SLOW COOKER HOT AND SOUR SOUP

Steps:

• Add all the ingredients from the "Slow Cook" section to the crockpot, except the eggs.
• Cook on low for 6 to 8 hours or on high for 3 to 4 hours.
• In a measuring cup combine cornstarch with broth and whisk until fully dissolved.
• Next, 30 minutes towards the end of the cooking, stir in the cornstarch slurry, stir to combine.
• Drizzle the beaten egg and stir to form egg ribbons.
• Garnish with green onions and serve.

SLOW COOKER HOT AND SOUR SOUP

Steps:

• Combine the pork, sesame oil, mushrooms, red pepper flakes, water chestnuts, tofu, bamboo shoots, broth, soy sauce, and water in a crock pot. Mix gently then cover the crock pot and cook on low heat for 4-5 hours or until the pork is tender and cooked. Serve hot. Garnish individual servings with chopped green onion.

CROCK POT HOT & SOUR SOUP

Steps:

• Put all ingredients except green onion tops in crock pot.
• Cook covered for about 8 hours on low.
• When ready, serve topped with green onion tops.

HOT & SOUR CROCK POT SLOW COOKER SOUP

Steps:

• Rinse mushrooms under cold water and add to Crock-Pot® slow cooker. Add chicken stock, pork, tofu, sauce, vinegar, ginger, and hot pepper sauce. Stir, cover and set on low temperature for 8 to 12 hours.
• Just before serving, add peas. Drizzle beaten egg into broth without stirring. Mix cornstarch with 1 tbsp (30 mL) water and drizzle into hot broth stirring slowly until it thickens. Garnish with green onion if desired.
• Tip: If you would prefer to use VH® Sweet & Sour Sauce for Dipping for this recipe, use 1 1/4 cups (300 mL) and add 2 tbsp (30 mL) VH® Soya Sauce before slow cooking.

THE BEST HOT & SOUR SOUP

Steps:

• Reconstitute mushrooms in water according to package directions.
• Heat oil in wok or large pot.
• Add ginger, chile paste and pork, cook for about two minute.
• Add bamboo shoots, water chestnuts and mushrooms, cook for 1 minute.
• In a bowl, combine vinegar, soy sauce, salt, pepper and sugar and
• pour into wok.
• Add chicken stock, bring to a boil and simmer for 10 minute.
• Add tofu and cook another 3-5 minute.
• Mix cornstarch and water and add to soup and cook until thickened.
• Stir soup in one direction to get current going then add beaten egg,
• it will look feathery.
• Garnish soup with green onion and serve.

QUICK HOT AND SOUR SOUP

Steps:

• Mix everything but the egg in a saucepan and heat, over medium.
• Toss in any veggies you like - scallions, seaweed, and mushrooms are my favorites for this soup. You can also add cooked chicken if you like. It's a very versatile soup.
• Once the soup comes to a slow boil, add in the beaten egg. Let it cook for one to two minutes.
• Serve.