Simmering Hot and Sour Soup
By: Emily Riedemann
Published: Sunday, November 14, 2010 - 7:41pm

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

1 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. 2 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.