Crock Pot Hot & Sour Soup (vegan)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 c. Tofu, firm, cubed1c. Cloud ear or shittake mushrooms12 oz Bamboo shoots, sliced into strips7.5 c. Vegetable broth .25 c. Rice vinegar.25 c. Soy sauce2 tbsp Ginger root, peeled and minced4 cloves Garlic, minced2-4 tsp Asian Chili sauce, or to tastesalt and pepper to taste
Soak dried mushrooms in 3.5 cups hot water for 20 minutes to soften them.
Note: If using boullion cubes instead of broth, heat 4 cups of water in your crock pot on high. Add 7 boullion cubes.
Mince the ginger and garlic and throw in the crock pot (stir boullion cubes to dissolve them if that's what you used). If you're using liquid vegetable broth, add it to the pot now.
Cube the tofu and cut bamboo shoots into strips (if you didn't buy them that way). Add these to the crock pot, along with the vinegar, soy sauce, and chili sauce.
Remove mushrooms from water. If using boullion cube method, add this water to crock pot. If not, save or discard water as you wish.
Slice the mushrooms into long, thin strips and add them to the pot. Add salt and pepper to taste. Turn crock pot to low and simmer for 6-8 hours.
Yields 10 1-cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user SANOURRA.
Note: If using boullion cubes instead of broth, heat 4 cups of water in your crock pot on high. Add 7 boullion cubes.
Mince the ginger and garlic and throw in the crock pot (stir boullion cubes to dissolve them if that's what you used). If you're using liquid vegetable broth, add it to the pot now.
Cube the tofu and cut bamboo shoots into strips (if you didn't buy them that way). Add these to the crock pot, along with the vinegar, soy sauce, and chili sauce.
Remove mushrooms from water. If using boullion cube method, add this water to crock pot. If not, save or discard water as you wish.
Slice the mushrooms into long, thin strips and add them to the pot. Add salt and pepper to taste. Turn crock pot to low and simmer for 6-8 hours.
Yields 10 1-cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user SANOURRA.
Nutritional Info Amount Per Serving
- Calories: 68.4
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 1,536.6 mg
- Total Carbs: 7.8 g
- Dietary Fiber: 3.0 g
- Protein: 5.3 g
Member Reviews
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TAROTGARDEN
Made this for a large number of guests. For some reason, it smelled sort of weird while I was making it (although it was mingling with a number of other food smells - it was a BIG party), so I was apprehensive about the taste. But it was AWESOME! Not a vegan, but will DEFINITELY make this again!! - 1/2/10