It’s cold and flu season. When I’m feeling under the weather I crave Hot and Sour soup. It’s not easy to find a vegetarian version at a Chinese takeout so I have to make my own. Since I’m cooking it in the slow cooker I can go back to bed and get some rest so I can get better fast!
This is also a good soup to make when you just don’t feel like going out. Most of the ingredients I keep on hand in my pantry or freezer. I love Trader Joe’s frozen cubes of garlic, ginger, cilantro, and basil for just this sort of thing. And silken tofu keeps for almost a year in the packaging that Mori-Nu uses. Check the date when you are stocking up.
Slow Cooker Vegan Hot and Sour Soup
Prep time: 15 minutes
Cooking Time: 8 hours
- 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 broth and add a tsp. of nutritional yeast)
- 2 cups water
- 1 Tb 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 Tb fresh ginger, minced or grated (do not use ginger powder!)
- 2 Tb soy sauce
- 1 tsp sesame oil
- 1 tsp chili paste
- 2 Tb rice wine vinegar
(Use apple cider vinegar in a pinch)
- 1 1/2 cups frozen (or fresh) peas
The night before: Slice mushrooms and bamboo shoots. Mince garlic and ginger. Cube silken tofu. Store in fridge to use in the morning.
In the morning: Add everything except peas into the slow cooker and cook on low 8 hours.
Before Serving: 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.