Slow cooker hot and sour soup with shiitakes and tofu
1
Points®
Total time: 6 hr 25 min • Prep: 20 min • Cook: 6 hr 5 min • Serves: 8 • Difficulty: Easy
Ingredients
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
Egg(s)
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
Instructions
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.
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