Slow Cooker Hot & Sour Soup
Savoroid Asian
Designed specifically for a slow cooker.

Slow Cooker Hot & Sour Soup

Recipe made for CulinaryTerri
Optional flavor upgrade ABILENE See this blend at Salted Perfection $16.00

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Total time 4 hours 45 minutes
Serves 4
Avoids
Dairy

We're taking the classic takeout staple and letting the slow cooker do the heavy lifting. The Abilene blend brings that aggressive pepper heat and sharp citrus bite that hot and sour soup needs, while the low-and-slow method extracts every bit of umami from the pork and mushrooms.

Regional Influences
Asian
Made to serve: 3-4
Scale:

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!

Tony’s Fine Print

They tell me every recipe needs a little fine print, so here’s mine. I do my best to keep things straight, no surprises and no sneaky allergens. The info you see here is put together with care, capisce? But kitchens are wild places and ingredients do not always behave. Always double-check the labels on what you buy, especially if you have allergies or dietary restrictions. If something does not look right, trust your gut (and your doctor) before you trust me. Bottom line: I am here to guide, not to diagnose. You cook, you taste, you take responsibility.

Deal? Good. Now let’s eat.

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