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Slow Cooker Chinese Hot and Sour Soup Gluten Free Substitutions

Ingredients


1 - 8 cups (2 quarts) chicken broth

2 - ¼ cup soy sauce (GF use LaChoy)

3 - ¼ cup rice vinegar

4 - ½ cup canned bamboo shoots, thinly sliced

5 - 8 oz mushrooms, sliced

6 - 1-inch piece fresh ginger, grated

7 - 1 tablespoons sriracha sauce

8 - 1 teaspoon white pepper

9 - 1 teaspoon sugar

10 - 1 square firm tofu, cubed

11 - ¼ cup freshly chopped cilantro

12 - ¼ cup sliced green onions


Instructions


1 - Pour chicken broth into a 5 to 8 quart slow cooker. Stir in soy sauce, rice vinegar, bamboo shoots, mushrooms, ginger, sriracha, white pepper, sugar and tofu.


2 - Cook on low 6 to 8 hours, or high 3-4 hours.


3 - Serve garnished with cilantro and green onions.