Crockpot Hot and Sour Vegetable Soup

More sharing options

Share on Twitter

Be the first to
rate this recipe!

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

Introduction

Easy Easy

Minutes to Prepare: 25

Minutes to Cook: 195

Number of Servings: 6

Ingredients

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)

Directions

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.