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Crockpot Hot and Sour Soup

A rich, perfectly balanced, and effortless slow cooker version of the classic Chinese takeout soup, loaded with tofu, mushrooms, and bold flavors.
Print Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 bowls
Course: Appetizer, Main Course, Soup
Cuisine: American-Chinese, Asian, Chinese
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 6 cups chicken broth or vegetable broth
  • 8 oz fresh mushrooms cremini or button, thinly sliced
  • 14 oz firm tofu drained and cut into 1/2-inch cubes
  • 8 oz canned bamboo shoots drained and cut into thin strips
  • 3 tbsp soy sauce use low sodium if preferred
  • 1 tbsp dark soy sauce optional, for deep color
  • 0.33 cup rice vinegar add more to taste
  • 1 tbsp chili garlic sauce like Sambal Oelek
  • 1 tsp white pepper freshly ground if possible
  • 1 tbsp fresh ginger grated
  • 3 cloves garlic minced
Thickener & Finish
  • 0.25 cup cornstarch
  • 0.25 cup cold water
  • 2 large eggs lightly beaten
  • 2 tsp toasted sesame oil
  • 4 stalks green onions chopped, plus more for garnish

Equipment

  • Slow Cooker / Crockpot (6-8 quart)
  • Whisk
  • Cutting Board
  • Small mixing bowls

Method
 

  1. In a slow cooker, combine the broth, sliced mushrooms, cubed tofu, bamboo shoots, soy sauce, dark soy sauce, rice vinegar, chili garlic sauce, white pepper, ginger, and garlic. Stir gently.
  2. Cover and cook on LOW for 4 to 6 hours or HIGH for 2 to 3 hours.
  3. About 15 minutes before serving, turn the slow cooker to HIGH. In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry.
  4. Slowly pour the cornstarch slurry into the soup, stirring continuously. Let the soup cook uncovered for 10-15 minutes until thickened and glossy.
  5. Use a ladle to stir the thickened soup in a slow circular motion. Slowly drizzle the beaten eggs into the whirlpool to create egg ribbons. Let sit for 10 seconds, then gently stir once.
  6. Turn off the heat. Stir in the toasted sesame oil and chopped green onions. Taste and adjust vinegar or pepper if needed. Serve hot.

Notes

Do not freeze leftovers, as the texture of the tofu and the cornstarch broth will be ruined. Reheat gently on the stovetop.