Simmering Hot and Sour Soup

Photo: Emily Zager

Ingredients

2 cans (14.5 oz each) of chicken broth

1 cup chopped chicken or pork

4 ounces fresh shiitake mushroom caps, thinly sliced

1/2 cup thinly sliced bamboo shoots

3 tablespoons rice wine vinegar

2 tablespoons soy sauce

1 1/2 teaspoons teaspoons chili paste or 1 hot chili oil

4 ounces firm tofu, well-drained and cut into 1/2- inch pieces

2 teaspoons sesame oil

2 tablespoons cornstarch

2 tablespoons cold water

Chopped cilantro or sliced green onions

Preparation

Combine broth, chicken, mushroom, bamboo shoots, vinegar, soy sauce, and chili paste in slow cooker. Cover; cook on Low for 3-4 hours, or on High 2-3 hours or until chicken is cooked through.

Stir in tofu and sesame oil. Combine cornstarch with water; mix well. Add to soup and mix in well. Cover; cook on High for 10 minutes or until soup has thickened. To serve, sprinkle with cilantro or green onions.