Hot and Sour Soup - Slow Cooker Style

The other day I had the pleasure of have a bowl of hot and sour soup at our local soup store. It was delicious and the first time I'd had this soup outside of a Chinese restaurant.

It got me thinking that I'd like to make a pot of it myself.

It turns out that it couldn't be easier, especially making with a slow cooker. Making it at home also allows you to control the ingredients and it's much less expensive than buying it in a restaurant.

Best of all, it's very easy.

Here's my recipe....you'll notice that a I've used "to taste" quite a bit, because this soup really is to taste. So, taste frequently as you go along.

Into a medium size slow cooker add:

One green cabbage chopped into small pieces

Two pints of mixed mushrooms

One 14 oz block of extra firm tofu

Vegetable or chicken stock or water to fill the slow cooker after ingredients have been added

Low sodium soy sauce to taste

Rice Vinegar to taste

Ground hot pepper to taste

Ground black pepper

Set slow cooker to low and let it go for 4 - 6 hours.

At the end of the cooking time, taste and adjust seasoning again.

It's delicious!