Rating: 3.08 stars
7 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

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

Gallery

Read the full recipe after the video.
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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; carbohydrates 31.9g; dietary fiber 4.2g; sugars 3.5g; fat 7.3g; saturated fat 1.2g; vitamin a iu 2711.2IU; vitamin c 16.8mg; folate 47.6mcg; calcium 318.1mg; iron 2.9mg; magnesium 59mg; potassium 430.9mg; sodium 683.5mg; thiamin 0.1mg.
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