Ok, so I’ve gotten a little addicted to Pinterest, as I’ve found some really awesome recipes there. One that I ran across was Crockpot Hot & Sour soup. I was happy when I found the recipe as it was also gluten-free. Then I found another recipe for Hot & Sour soup… and well, I’m really just not known for following recipes. So, I used those two as a base and created my own, adding more veggies to bulk it up a little, and after waiting a day for it to cook in the crockpot…. it is delicious! So, I thought I’d share.
Dealing with Fibro, cooking needs to be about keeping things simple and that’s where Crockpots are awesome. This soup requires very little prep and the crockpot does all the work.
3 cups water
3 cups chicken broth
2tsp white pepper
1 cup soy sauce
1tbsp sesame oil
1/2 cup white wine vinegar
2 medium kale leaves (about 1 cup chopped with large stem removed)
2 medium carrots
2 asparagus stalks
8oz package of mushrooms (sliced)
2 chicken breasts – cooked & finely chopped (I used a rotisserie chicken)
1/2lb of tofu cubed
1 can of bamboo shoots
Finely chop the veggies and chicken. Cube the tofu. I used a rotisserie chicken so that made life even easier. If you opt to use regular chicken breasts, dice up the chicken and cook it in some canola or olive oil.
Add all of the items above to the crockpot and cook on high for 4-5 hours (or low for 9-10 or longer). It’s soup. The longer you let it cook the better.
I love my Hot & Sour soup both HOT and SOUR! You can adjust those levels by increasing/ decreasing the vinegar (sour) or the pepper (hot).
I didn’t really think about just how much everything would cook down. Next time I do this I would probably double all the veggies and add a second can of bamboo shoots.
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