Crock Pot Hot Sour Soup
Warm up your taste buds with this flavorful Crock Pot Hot and Sour Soup, a comforting and effortless spin on the classic takeout favorite. Packed with bold flavors from soy sauce, rice vinegar, chili garlic sauce, and sesame oil, this slow-cooked broth is infused with the earthy richness of shiitake mushrooms, the delicate texture of tofu, and the crunch of bamboo shoots. The silky ribbons of egg add a satisfying touch, while a cornstarch slurry thickens the soup to perfection. With just 15 minutes of prep and the magic of a crock pot, this hearty soup allows the zesty, tangy, and spicy flavors to meld beautifully over four hours. Ideal for cozy dinners or a next-level appetizer, this recipe is finished with fresh green onions and optional cilantro for a vibrant garnish. It's a vegetarian-friendly, hands-off dish that brings restaurant-quality hot and sour soup right to your table!
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Recipe Information
Ingredients
- 6 cups Chicken or vegetable broth
- 3 tablespoons Soy sauce
- 3 tablespoons Rice vinegar
- 1 tablespoon Chili garlic sauce
- 1 teaspoon Sesame oil
- 1 tablespoon Ginger, minced
- 3 cloves Garlic, minced
- 0.5 teaspoon White pepper
- 1 block Firm tofu, cubed
- 8 ounces Shiitake mushrooms, sliced
- 1 cup Bamboo shoots, julienned
- 2 tablespoons Cornstarch
- 2 tablespoons Water
- 2 large Eggs, beaten
- 2 stalks Green onions, sliced
- 2 tablespoons Cilantro, chopped (optional)
Instructions
In the crock pot, combine the broth, soy sauce, rice vinegar, chili garlic sauce, sesame oil, minced ginger, minced garlic, and white pepper. Stir everything together to mix well.
Add the cubed tofu, sliced shiitake mushrooms, and julienned bamboo shoots into the broth mixture.
Cover and cook on low heat for 4 hours to allow the flavors to meld and the mushrooms to soften.
In a small bowl, whisk together the cornstarch and water until smooth to form a slurry. Stir this into the soup in the crock pot to slightly thicken the broth.
Slowly pour the beaten eggs into the soup while gently stirring with a fork to create silky egg ribbons.
Taste the soup and adjust the seasoning with additional soy sauce, vinegar, or white pepper if needed.
Ladle the hot and sour soup into bowls and garnish with sliced green onions and chopped cilantro, if desired, before serving.
Nutrition Facts
Calories |
150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.3 g | 9% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 1225 mg | 53% | |
| Total Carbohydrate | 11.6 g | 4% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 3.9 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 168 mg | 13% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 539 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
