Slow cooker hot and sour soup with shiitakes and tofu
Dried shiitake mushrooms
4 cup(s), (340g), thinly sliced
180 g, stems removed, caps sliced
Rice wine vinegar
¼ cup(s), (60ml)
1 tbs, finely grated
Vegetable stock cube
3 individual, dissolved in 2L (8 cups) water
3 medium, lightly beaten
Canned baby corn in brine
1 can(s), 420g size can, drained, (1 x 420g can)
420 g, drained, cut into 1cm cubes
3 individual, thinly sliced
1 tbs, leaves, purple variety
- 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.
- 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).
- 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.