Crockpot Hot and Sour Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2.0 1tsp Sesame oil1 8 0z can Bamboo shoots, cut in matchsticks 0.66 large (7-1/4" to 8-1/2" long) Carrots, raw (spiralized or julienned) 1.0 fl oz Water, tap2 tbsp Soy Sauce4 cup Vegetable Broth1.0 cup Snow Peas, fresh (cut in half)3.0 tbsp Vinegar - Natural Rice Vinegar (Nakano)2.0 tbsp Argo Cornstarch4 oz sliced Baby Bella Mushroom caps4.0 oz Tofu, Extra Firm, (cut in matchsticks) 1.5 tsp chili garlic paste (Lee Kum Kee)1 large daikon radish (spiralized)
Prepare the vegetables as directed.
Combine the broth, mushrooms, bamboo shoots, radish, carrot, vinegar, chili paste in slow cooker. Cover and cook on high for 3 hours until the vegetable noodles are "al dente. Add the tofu matchsticks and add the mixed cornstarch and water. Cook for another 15 minutes.
Serving Size: Makes about six 1.5 cup servings of soup.
Number of Servings: 6.0
Recipe submitted by SparkPeople user NORTHWOODSLUNA.
Number of Servings: 6.0
Recipe submitted by SparkPeople user NORTHWOODSLUNA.
Nutritional Info Amount Per Serving
- Calories: 81.5
- Total Fat: 2.5 g
- Cholesterol: 0.0 mg
- Sodium: 955.1 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 2.3 g
- Protein: 4.1 g
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