Best 3 Slow Cooker Hot And Sour Soup Recipes

Tantalize your taste buds with our collection of hot and sour soup recipes, a symphony of flavors that will warm your soul and invigorate your senses! Embark on a culinary journey with our classic slow-cooker hot and sour soup, a comforting and convenient dish that effortlessly blends tangy, spicy, and savory notes. This recipe is a perfect balance of heat and sourness, with the addition of shiitake mushrooms and bamboo shoots for a delightful textural contrast.

For those seeking a vegetarian delight, our meatless hot and sour soup is a vibrant and flavorful option. This plant-based rendition captures the essence of traditional hot and sour soup with the addition of tofu, wood ear mushrooms, and a medley of vegetables. Experience a symphony of textures and a burst of umami in every spoonful.

If you're a fan of zesty and aromatic soups, our Thai-inspired hot and sour soup is sure to tantalize your palate. This Southeast Asian variation boasts a fragrant broth infused with lemongrass, galangal, and kaffir lime leaves, creating a unique and refreshing flavor profile. Prepare to be transported to the bustling streets of Bangkok with this exotic and flavorful soup.

And for those who love a quick and easy fix, our 15-minute hot and sour soup is a lifesaver. With just a handful of pantry staples and a speedy cooking time, you can whip up a satisfying and tangy soup that will satisfy your cravings in no time. This recipe is perfect for busy weeknights or when you're short on time but still craving a delicious and comforting meal.

Here are our top 3 tried and tested recipes!

SLOW COOKER HOT AND SOUR SOUP

Slow Cooker Hot and Sour Soup image

Slow Cooker Hot and Sour Soup is the perfect dish to serve this Chinese New Year! It is hearty, healthy, and easy to prepare, especially for a huge crowd!

Provided by Catalina Castravet

Categories Main Course Side Dish Soup

Time 4h15m

Number Of Ingredients 17

Ingredients

7 cups chicken broth (or veggie broth)
6 oz dried shiitake mushrooms (rehydrated and sliced)
8 oz bamboo shoots
1/4 cup rice vinegar (or more to taste)
1/4 cup soy sauce (reduced-sodium)
2 teaspoons dark soy sauce
4 cloves garlic cloves (minced)
1 tablespoon fresh ginger (minced)
1 teaspoon red chili sauce
8 ounces firm tofu (pressed and cut into 1/2-inch cubes)
4 green onions (thinly sliced)
1 teaspoon sesame oil
1 teaspoon sugar
1/2 teaspoon ground white pepper (or to taste)
2 large eggs (well whisked - but not foamy)
1 cup chicken broth (or veggie broth)
1/4 cup cornstarch

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.

Nutrition Facts : Calories 204 kcal, Carbohydrate 33 g, Protein 11 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 55 mg, Sodium 1830 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving

SLOW COOKER HOT AND SOUR SOUP

Slow Cooker Hot and Sour Soup image

Categories Tofu Vegetable Soup/Stew Mother's Day New Year's Eve Spring Valentine's Day Fall Appetizer Summer Low Cal Side Winter Healthy Low/No Sugar Low Sodium Low Fat Low Carb

Number Of Ingredients 17

Ingredients

1 cup extra firm tofu (cubed)
.5 kg (optional) chicken or pork (julienned)
1 cup bamboo shoots (julienned)
1/3 cup carrots (julienned)
10 shiitake mushrooms (julienned)
2 green onions (sliced)
2 tablespoons ginger (fresh, minced)
1 tablespoon garlic (fresh, minced)
2 Thai red chili peppers (2 pepper=hot; 1 pepper=medium; 1/2 pepper=mild; no pepper=gentle)
5 cups vegetable broth (low/no sodium)
1/4 cup rice vinegar
1/4 cup soy sauce
1 tablespoon sweet chili dipping sauce
1/2 teaspoon fish sauce (about 3 shakes)
1 pinch bonita fish flakes
1 dash black pepper, white pepper, salt (to taste)
1 handful mung bean sprouts (fresh, to taste)

Steps:

Place all ingredients in a 2-quart slow cooker. Cook on low for 6.5 hours.
Top with fresh mung beans and serve.
Notes: If you are using dehydrated mushrooms, rehydrate them first by soaking in a bowl of water until soft. 10 caps is approximately equal to 1 cup julienned. If you don't have fish sauce and bonita fish flakes, you can add porcini mushrooms to make the broth more savory.
Photo of this recipe: https://www.instagram.com/p/BCVrwt8LI9G/?taken-by=dcrafa

CROCK POT HOT & SOUR SOUP

Crock Pot Hot & Sour Soup image

Make and share this Crock Pot Hot & Sour Soup recipe from Food.com.

Provided by Darlene Summers

Categories Weeknight

Time 8h10m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1/2 lb lean pork
1/4 lb fresh mushrooms, sliced
1 (8 ounce) can sliced water chestnuts
1/2 cup bamboo shoot, cut to strips
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 teaspoon sesame oil
2 teaspoons garlic and red chile paste
1 cup firm tofu, cubed to 1/2 inch cubes
2 cups chicken broth
2 cups water
sliced green onion top (to garnish)

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.

Tips:

Use a variety of vegetables to add color and flavor to your soup. Some good options include carrots, celery, green onions, and mushrooms.
If you like your soup spicy, add some chopped chili peppers or ginger.
To make your soup more flavorful, use a combination of light and dark soy sauce.
Add some rice noodles or tofu to your soup for a more filling meal.
Serve your soup with a dollop of sour cream or yogurt and a sprinkle of chopped cilantro.

Conclusion:

This slow-cooker hot and sour soup is a delicious and easy-to-make meal that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. With its combination of spicy, sour, and savory flavors, this soup is sure to please everyone at your table.