Recipes Club
Légumes ::: Hot & Sour Slow Cooker Soup

Source : ConAgra
Hot & Sour Slow Cooker Soup
  • 1 pkg shiitake or other dried mushrooms (about 3/4 cup or 14 g)
  • 6 cups (1.5 L) chicken stock or broth
  • 1/2 lb (250 g) Pork loin, cut into thin strips
  • 1/4 lb (125 g) Extra-firm tofu, cut into 1/2-inch (1 cm) cubes
  • 1 jar (341 mL) VH® Sweet & Sour Cooking Sauce
  • 2 tbsp (30 mL) rice vinegar, or to taste
  • 2 tsp (10 mL) ginger, minced
  • Hot pepper sauce, 4 to 10 drops, or to taste
  • 1 cup (250 mL) frozen peas
  • 1 egg, beaten
  • 1 tbsp (15 mL) Cornstarch
  • Sliced green onion, optional
Hot & Sour Slow Cooker Soup
  1. Rinse mushrooms under cold water and add to Crock-Pot® slow cooker. Add chicken stock, pork, tofu, sauce, vinegar, ginger, and hot pepper sauce. Stir, cover and set on low temperature for 8 to 12 hours.
  2. Just before serving, add peas. Drizzle beaten egg into broth without stirring. Mix cornstarch with 1 tbsp (30 mL) water and drizzle into hot broth stirring slowly until it thickens. Garnish with green onion if desired.
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