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Hot-and-Sour Soup

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Prep Time 9 minutes
Cook Time 7 hours
Course Soup
Servings 6

Ingredients
  

  • 2 14 1/2 ounce can reduced-sodium vegetable broth
  • 2 medium carrots bias-sliced (1 cup)
  • 1 8 ounce can bamboo shoots drained
  • 1 8 ounce can sliced water chestnuts drained
  • 1/2 cup water
  • 1 4 ounce can drained weight sliced mushrooms, drained
  • 3 tablespoons rice vinegar or white vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • 1/4 teaspoon crushed red pepper
  • 2 tablespoons cornstarch or arrowroot
  • 2 tablespoons cold water
  • 8 ounces frozen peeled and deveined uncooked shrimp
  • 4 ounces refrigerated water-packed firm tofu fresh bean curd, drained and cubed
  • 2 tablespoons snipped fresh parsley or cilantro optional

Instructions
 

  • In a 3-1/2- or 4-quart slow cooker combine broth, carrots, bamboo shoots, water chestnuts, the 1/2 cup water, the mushrooms, vinegar, soy sauce, sugar, and crushed red pepper.
  • Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
  • If using low-heat setting, turn to high-heat setting. In a small bowl stir together cornstarch and the 2 tablespoons cold water.
  • Stir into chicken broth mixture in slow cooker.
  • Add frozen shrimp and the tofu.
  • Cover and cook for 30 minutes more.
  • Sprinkle each serving with parsley.

Nutrition

Serving: 1cupCarbohydrates: 11g
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