Recipe – Vegan Slow Cooker Hot and Sour Soup

Slow Cooker Thursday

It’s slow cooker Thursday!

I have been wanting to try Stephanie’s (The CrockPot Lady) Hot and Sour Soup Recipe, and as I was putting together I realized I was making enough changes to justify writing out the recipe again here. I use a few ingredients that everyone might not have on hand, while I suspect everyone has the things Stephanie used on hand on hand. Make sure to check hers out too, I bet you’ll get as inspired as I did!

Hot and Sour Soup

  • 1 package silken tofu, cubed
  • 2 cups No chicken broth (vegetarian – you can substitute regular veggie broth)
  • 2 cups water
  • 1Tbl 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 (you can sub fresh ones, just double the amount)
  • 1 can bamboo shoots, cut into thin strips (this is what takes the most time)
  • 3 garlic cloves (Trader Joe’s has pre-minced cubes in the freezer section)
  • 2Tbl minced or grated fresh ginger (do not use ginger powder on this one, skip it if you don’t have any)
  • 2Tbl soy sauce (use low sodium if possible)
  • 1t sesame oil (plus more for garnish)
  • 1t chili paste (I used sambal oelek with garlic. You can get this at a Chinese grocery or make your own with this recipe)
  • 2T rice wine vinegar (Use brown rice vinegar if you can, or apple cider vinegar in a pinch)
  • 1 1/2 cups frozen (or fresh) peas

Throw everything except for the peas in the Crockpot and cook all day (about 7-9 hours). Come home hungry, add the peas to the slow cooker, and add more vinegar and chili to make it just right for you. When you serve pour a few drop of sesame oil on top of each serving.

It’s easier to make these adjustments after it’s cooked all day. If you’re like me, you’re making this as soon as you roll out of bed. And I don’t know about you, but my judgment is too impaired to decide if something is going to be too hot at that point in my day. And you can always serve some chili sauce on the side for your fire-breathing friends (yes, that means you Christy)!

You can use any tofu you have on hand, of course, but silken is my favorite for hot and sour soup. If you haven’t used this kind before the texture may surprise you. It really is silky, but will hold together while you cube it. Some silken tofu comes in a package that doesn’t have to be refrigerated and it last for about a year. It’s great to have a few in the pantry. You can also blend some up in a smoothie, or make a yummy chocolate pudding or mousse from it. In the mousse video she used the kind that comes in packaging that needs to be refrigerated.

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9 Responses

  1. this sounds *wonderful*! I’ve never cooked with chili paste, I’m going to look for it!
    xox
    steph

  2. Looks interesting. Thanks for sharing!

    MJ

  3. Sounds great! I sure do miss Trader Joes- there isn’t one near where I live now. Have a wonderful day!

    Renee’
    http://rmboys2.wordpress.com/

  4. We used to get the best hot and sour soup at our favorite Chinese restaurant! It was so spicy hot that it opened up your sinuses! This recipe doesn’t look quite as hot but like the ingredients.

  5. This sounds so good, YUM. Thank you so much for sharing.

  6. That looks good, I like your changes. Where do you find the No Chicken paste? (The health food store?) I think we are going to have to try something closer to your version when we make this next week, I like your additions. 🙂

  7. […] Vegan Slow-Cooker Hot and Sour Soup. GeekyPoet shares a recipe that is decidedly different from most crock-pot recipes that I’ve tried in the past. Why different? It actually looks like something you’d get in a restaurant, and not from your mom’s kitchen. The mushrooms did it for me. […]

  8. […] Hot and Sour Soup […]

  9. […] Hester (GeekyPoet) presents Recipe – Vegan Slow Cooker Hot and Sour Soup « Geek, Poet, Housewife Wannabe posted at Geek, Poet, Housewife […]

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