Description
Warm up your evenings with this Savory Crockpot Hot and Sour Soup, perfect for cozy nights. This comforting soup blends tender mushrooms, protein-rich tofu, and a delicate egg ribbon in a flavorful broth infused with soy sauce, rice vinegar, and spices. Slow-cooked to meld deep umami and tanginess, it’s an easy and satisfying dish ideal for any season.
Ingredients
Scale
Soup Base
- 4 cups chicken or vegetable broth
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/2 tsp white pepper
- 1/4 tsp red pepper flakes (optional)
Main Ingredients
- 1 cup mushrooms, sliced
- 1/2 block firm tofu, cubed
- 1 egg, beaten
Instructions
- Combine ingredients: In your crockpot, mix 4 cups of chicken or vegetable broth, 1/4 cup of soy sauce, and 1/4 cup of rice vinegar with 1/2 tsp of white pepper and 1/4 tsp of red pepper flakes. Add 1 cup of sliced mushrooms and 1/2 block of cubed firm tofu.
- Cook slowly: Set the crockpot to low and let it cook for 4 hours. As it simmers, the flavors will meld beautifully, filling your kitchen with a comforting aroma.
- Add the egg: After 4 hours, slowly drizzle the beaten egg into the soup, stirring gently to create lovely ribbons that add texture and richness to the soup.
Notes
- You can use either chicken or vegetable broth depending on your dietary preference.
- Adjust the red pepper flakes to control the soup’s spiciness.
- Use firm tofu to prevent it from crumbling while cooking.
- For a vegetarian version, opt for vegetable broth and ensure the soy sauce is vegetarian-friendly.
