Slow Cooker Hot & Sour Soup

Ingredients

• 2 tbsp Salted Perfection Abilene Select Blend
• 4 cups chicken broth
• 8 oz pork loin, sliced paper-thin
• 4 oz fresh shiitake mushrooms, stemmed and thinly sliced
• 1/2 cup canned bamboo shoots, julienned
• 3 tbsp soy sauce
• 3 tbsp rice vinegar
• 1 block (14 oz) firm tofu, drained and cubed
• 3 tbsp cornstarch mixed with 3 tbsp cold water
• 2 large eggs, lightly beaten
• 1 tsp toasted sesame oil
• 2 scallions, thinly sliced

Instructions

1. Toss the chicken broth, sliced pork, shiitake mushrooms, bamboo shoots, soy sauce, rice vinegar, and the Abilene Select Blend into your slow cooker. Give it a good stir.
2. Cover and cook on LOW for 4 hours. You want that pork tender and the mushroom flavor fully extracted into the broth.
3. About 30 minutes before you're ready to eat, crank the heat to HIGH. Gently fold in the cubed tofu so it can heat through without turning to mush.
4. Once the soup is bubbling, stir in the cornstarch slurry. Let it cook for another 10 to 15 minutes until the broth gets thick and glossy.
5. Turn off the heat. Take a spoon and stir the soup gently in one direction to create a whirlpool. Slowly drizzle in the beaten eggs, letting them cook into delicate ribbons.
6. Stir in the toasted sesame oil, ladle into bowls, and hit it with the sliced scallions. DUNZO!