Crock Pot Hot and Sour Soup

 

Crock Pot Hot and Sour Soup

2 cans chicken broth

1 cup chopped cooked pork

4 oz fresh mushroom caps, thinly sliced

1/2 cup sliced bamboo shoots, cut into thin strips

3 tbsp rice wine vinegar

2 tbsp soy sauce

1/4- 1/2 tsp cayenne pepper

4 oz firm tofu, well drained and cut into 1/2 in pieces

2 tsp sesame oil

2 tbsp cornstarch

2 tbsp cold water

Chopped cilantro or sliced green onions

1. Combine broth, pork, mushrooms, bamboo shoots, vinegar, soy sauce and chili paste in Crock-Pot slow cooker. Cover; cook on LOW 3 to 4 hours or on HIGH 2 to 3 hours, or until done. 

2. Stir in tofu and sesame oil. Combine cornstarch with water; mix well. Add to soup and mix in well. Cover; cook on HIGH 10 minutes or until soup has thickened. To serve, sprinkle cilantro or green onions.