Photo of Slow-cooker hot and sour soup with shiitakes and tofu by WW

Slow-cooker hot and sour soup with shiitakes and tofu

3
1
1
SmartPoints® value per serving
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 in brine

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.

Notes

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.