Crockpot Hot and Sour Vegetable Soup

Crockpot Hot and Sour Vegetable Soup
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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Crockpot Hot and Sour Vegetable Soup calories by ingredient


Easy Easy
Number of Servings: 6


    2.0 1tsp Sesame oil
    1 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, tap
    2 tbsp Soy Sauce
    4 cup Vegetable Broth
    1.0 cup Snow Peas, fresh (cut in half)
    3.0 tbsp Vinegar - Natural Rice Vinegar (Nakano)
    2.0 tbsp Argo Cornstarch
    4 oz sliced Baby Bella Mushroom caps
    4.0 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.

Member Ratings For This Recipe

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    I should have known I wouldn't care for this because of the rice vinegar - 7/13/20

  • no profile photo

    Nice - 7/12/20