Slow Cooker Hot and Sour Soup

You can adjust the spiciness of this soup by adding more or less chili paste.

Serves: 4Hands-on: 10 minutesTotal: 6 hours 30 minutesDifficulty: Easy

Serves: 4


  • 4 cups vegetable broth
  • 2 Tbsp. soy sauce
  • 2 Tbsp. rice vinegar
  • 1 tsp. sesame oil
  • 2 oz. dried Chinese mushrooms
  • ½ cup canned sliced bamboo shoots
  • 4 oz. extra-firm tofu, cubed
  • 1 Tbsp. red chili paste
  • 1 tsp. ground white pepper
  • 2 Tbsp. cornstarch
  • ¼ cup water
  • 3 scallions, trimmed and thinly sliced on the bias


  • To a 4-quart slow cooker, add the vegetable broth, soy sauce, vinegar, sesame oil, mushrooms, bamboo shoots, tofu, chili paste, and pepper; cook on low for 6 hours.
  • In a small bowl, whisk together the cornstarch and water. Pour the slurry into the slow cooker; stir, and cook on high heat for 20 additional minutes.
  • Transfer to serving bowls and garnish with scallions.