Recipe Image

Slow-Cooker Hot & Sour Soup

  • 20 m
  • 3 h 50 m
Diabetic Living Magazine
“Complete with bamboo shoots and water chestnuts, this Asian-inspired soup beats take-out any time.”


    • 2 (14.5 ounce) cans reduced-sodium chicken broth
    • 2 medium carrots, bias-sliced (1 cup)
    • 1 (8 ounce) can bamboo shoots, drained
    • 1 (8 ounce) can sliced water chestnuts, drained
    • ½ cup water
    • 1 4-ounce can (drained weight) sliced mushrooms, drained
    • 3 tablespoons rice vinegar or white vinegar
    • 1 tablespoon reduced-sodium soy sauce
    • 1 teaspoon white sugar
    • ¼ teaspoon crushed red pepper
    • 2 tablespoons cornstarch
    • 2 tablespoons cold water
    • 8 ounces frozen peeled and deveined uncooked shrimp (see Tip)
    • 4 ounces refrigerated water-packed firm tofu (fresh bean curd), drained and cubed
    • 2 tablespoons snipped fresh parsley or cilantro (optional)


  • 1 In a 3½- or 4-quart slow cooker, combine broth, carrots, bamboo shoots, water chestnuts, the ½ cup water, the mushrooms, vinegar, soy sauce, sugar and crushed red pepper (see Tip).
  • 2 Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
  • 3 If using low-heat setting, turn to high-heat setting. In a small bowl stir together cornstarch and the 2 tablespoons cold water; stir into chicken broth mixture in slow cooker. Add frozen shrimp and the tofu. Cover and cook for 30 minutes more. Sprinkle each serving with parsley.
  • Tip: If desired, leave tails on shrimp.
  • For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
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