This vegetarian hot-&-sour-inspired soup is chock-full of tofu and vegetables, plus noodles to make it hearty enough for dinner.

Jim Romanoff
Source: EatingWell Magazine, Soup Cookbook
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Discard mushroom stems and cut the caps into 1/2-inch pieces. Spread the mushroom pieces in a 6-quart or larger slow cooker (see Tip). Add carrots and bamboo shoots. Cut tofu into 1/2-inch pieces, add to slow cooker and sprinkle with white pepper. Top with cabbage.

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  • Combine 4 cups water, broth, both vinegars, soy sauce, chile-garlic sauce and ginger in a bowl; add to the slow cooker.

  • Cover and cook 4 hours on High or 7 to 8 hours on Low.

  • Whisk the remaining 1/3 cup water, cornstarch and sesame oil in a bowl. Stir into the soup. Cover and cook on High for 20 minutes. Stir in noodles, cover and heat through for 10 minutes. Serve topped with scallions and with more soy sauce and chile-garlic sauce, if desired.

Tips

To make ahead: Prep mushrooms and vegetables; combine the liquids and ginger used in Step 2. Refrigerate separately.

Equipment: 6-quart or larger slow cooker

Tips: Look for chile-garlic sauce, a blend of ground chiles, garlic and vinegar, in the Asian section of large supermarkets. Refrigerate for up to 1 year.

For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.

Nutrition Facts

239 calories; protein 14.4g 29% DV; carbohydrates 31.9g 10% DV; dietary fiber 4.2g 17% DV; sugars 3.5g; fat 7.3g 11% DV; saturated fat 1.2g 6% DV; cholesterolmg; vitamin a iu 2711.2IU 54% DV; vitamin c 16.8mg 28% DV; folate 47.6mcg 12% DV; calcium 318.1mg 32% DV; iron 2.9mg 16% DV; magnesium 59mg 21% DV; potassium 430.9mg 12% DV; sodium 683.5mg 27% DV; thiamin 0.1mg 13% DV.

Reviews (12)

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12 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 1
Rating: 3 stars
01/21/2017
I made this a super long time ago but I remember it being pretty good... It was a huge amount though! It wasn't knock-your-socks-off but it was tasty enough.:) Read More
Rating: 3 stars
01/23/2012
Tasty and hearty. This soup is chocked full of veggies and plenty of protein in the tofu. I love it! 'Im going to experiment with different vinegars and if someone has a favorite please share. Pros: It's low calorie and filling! Cons: I added more garlic chili sauce and salt Read More
Rating: 5 stars
03/21/2013
Exactly What I'd Hoped For I started this in the slow cooker but ended up moving it all to the Dutch oven because my slow cooker was just too small. (It's a 5.5 qt slow cooker the Dutch oven is 7 qt.) You'll definitely need at least the 6 qt. slow cooker the recipe calls for. I was pretty happy my Dutch oven was 7 qt. for this one. We had never tried tofu in our house so this was a first to us. It was fantastic and will get made a lot. After adding everything to the Dutch oven I simmered it for about an hour (kept checking it for flavor) then added the sesame oil mixture and finally the noodles. We couldn't ask for anymore from this recipe. The flavors were incredible and we loved the spice from the Sriracha. Everything was a perfect blend. It's so filling too! Very grateful to have this one in my arsenal. Thanks Eating Well! Pros: Flavors Cons: Need a pretty big slow cooker Read More
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Rating: 4 stars
03/09/2017
Good stuff! I pretty well followed it but like most things I cook I did tweak a little. Mine was definitely hot and sour although the chili sauce I use is mild since my kids eat this. If you want it hotter just add some rooster sauce. Next time I'll probably use bok choy instead of regular cabbage and I don't like tofu due to how soy affects estrogen levels so I used a Quorn meat substitute. I also added diced potatoes since my daughters love that. I also didn't have corn starch and was also worried my wife wouldn't want to have to mess with all that at the end of her long day so I did 2 TBS of corn masa at the very beginning and that worked fine. That sounds like a lot of changes but really the flavor profile comes from the vinegars chili sauce soy sauce and sesame oil. Good stuff! Read More
Rating: 4 stars
01/22/2012
Doubled soy sauce and chile sauce and added 1 clove of garlic. Also added about a Tablespoon of sea salt. Pros: Easy Read More
Rating: 2 stars
07/01/2012
Broth not good I really think the amount of cabbage ruined the broth for me. The hot and sour part is very similar to my favorite recipe for hot and sour soup. I can only guess the cabbage made the difference for me in a bad way in this soup. Pros: Hot and sour-- yep Cons: broth not the best Read More
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Rating: 2 stars
03/26/2019
This was such a disappointment and it was so much soup that I was stuck with. It wasn't awful but just wasn't something that I wouldn't want to reach for again. The tofu just didn't do the soup any favors. Read More
Rating: 3 stars
09/21/2017
This recipe is good as a basic recipe. I want to mention that many of the reviews that indicate it was either salty or the broth was not flavorful those folks need to evaluate what their initial vegetable or mushroom broth consisted of and how flavorful that was is how flavorful this will be. Also yes using either crushed garlic or more srirachi helped this soup but I found that taking a few of the dried shitake mushrooms and pulverizing them in my magic bullet to a powder and adding to the soup really made it taste wonderful. I would give this an additional star if the author went in and made allowances and suggested options. Read More
Rating: 3 stars
01/26/2012
Unique and hearty This soup was easy to make and really filling! I think I added too much Soy Sauce and I luckily doubled the amount of chili-ginger paste it asked for. I thought it was pretty great! Pros: shittake mushrooms are meaty and great spicy (doubled chili-ginger paste) and filling Cons: a little too salty Read More