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Slow-cooker hot and sour soup with shiitakes and tofu

Slow cooker hot and sour soup with shiitakes and tofu

Points® value
Total Time
6 hr 25 min
20 min
6 hr 5 min


Dried shiitake mushrooms

30 g

Green cabbage

4 cup(s), (340g), thinly sliced

Shiitake mushrooms

180 g, stems removed, caps sliced

Soy sauce

2 tbs

Rice wine vinegar

¼ cup(s), (60ml)

Sriracha sauce

1 tbs

Fresh ginger

1 tbs, finely grated

Vegetable stock cube

3 individual, dissolved in 2L (8 cups) water


3 medium, lightly beaten

Canned baby corn

1 can(s), 420g size can, drained, (1 x 420g can)

Firm tofu

420 g, drained, cut into 1cm cubes

Sesame oil

3 tsp

Green shallot(s)

3 individual, thinly sliced

Fresh basil

1 tbs, leaves, purple variety


  1. Combine dried mushrooms and 1 cup (250ml) boiling water in a small bowl. Stand for 20 minutes or until mushrooms are softened. Drain. Snip off mushroom stems and discard. Slice mushroom caps.
  2. Combine cabbage, shiitakes, soy sauce, vinegar, sriracha and ginger in a 4.5 litre (18-cup) slow cooker. Add stock. Cook, covered, on high for 3 hours (or low for 6 hours).
  3. Add eggs to cooker in a slow, steady stream, stirring constantly to form threads. Stir in corn, tofu, sesame oil and season with black pepper. Cook, covered, for 5 minutes or until corn is heated through. Serve sprinkled with shallots and basil.


Use regular basil if purple is not available. Upgrade to a heartier main dish by stirring in 500g of cooked peeled and deveined medium prawns along with the corn.