Chinese hot & sour soup is simple soup that can be made many different ways. This slow cooker version is vegan, vegetarian, and low-sodium.
Cookbook recipe!! This is one of the soup recipes in my latest cookbook, The Low-Sodium Slow Cooker Cookbook. I’ve said it before and I’ll say it again – I’m really proud of the recipes in this cookbook. I made this recipe for a cooking demo at Williams-Sonoma last month and out of all the recipes, this was by far the most popular. Beating a beef and chicken recipe!! It’s too good not to share here. Plus I get asked all the time for vegan recipes so here you go.
There are tons of variations of hot & sour soup out there but the base of the recipe is that it’s a combination of hot/spicy and sour. I used red pepper flakes as my hot/spicy and rice vinegar for the sour. Add more heat if you want by using 1/2 tsp red pepper flakes.
You can also add your favorite noodle like ramen the last 30 minutes of cook time to ‘jazz’ this up a bit’. It looks like a lot of mushrooms because it is. If you don’t like mushrooms then this is not the recipe for you. They will cook down so the slow cooker won’t be nearly as full at the end of cooking as it is when you begin.
Slow Cooker Chinese Hot Sour Soup (Vegan/Vegetarian)
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 4 servings
- 8 ounces firm tofu, cut into cubes
- 8 cups low-sodium vegetable broth
- 8 ounces mushrooms, sliced
- 3 green onions, sliced
- 3 garlic cloves, minced
- 2 tbsp low-sodium soy sauce, tamari, or coconut aminos
- 2 tbsp rice vinegar
- 1 1/2 tsp ginger
- 1 tsp sesame oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp red pepper flakes
- Add all ingredients to the slow cooker. Stir to mix well.
- Cook LOW 3-5.
You can find full nutritional information in The Low Sodium Slow Cooker Cookbook.
Since this slow cooker version of Chinese hot & sour soup was created for my Low-Sodium cookbook, it had to adhere to specific nutritional facts. This resulted in me not using a cornstarch or egg thickener. Personally I think it’s better without it. Plus the egg would make it no longer vegan.
However if you do want to use a thickening agent, I suggest you mix together 3 tbsp cornstarch or arrowroot starch with 6 tbsp water and pour it into the slow cooker at the end of cook time. Stir, and let it cook an additional 5-10 minutes or until thickened.
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