Slow Cooker Chinese Hot and Sour Soup

• Gluten free

• Produce

  • 1/2 cup Bamboo shoots, canned
  • 1/4 cup Cilantro
  • 1 1-inch piece Ginger, fresh
  • 1/4 cup Green onions
  • 8 oz Mushrooms

• Refrigerated

  • 1 Square firm tofu

• Canned Goods

  • 8 cups Chicken broth

• Condiments

  • 1/4 cup Kikkoman soy sauce
  • 1 tbsp Sriracha sauce

• Baking & Spices

  • 1 tsp Sugar
  • 1 tsp White pepper

• Oils & Vinegars

  • 1/4 cup Rice vinegar

Found on thestayathomechef.com

Description

Ingredients

• 8 cups (2 quarts) chicken broth
• ¼ cup Kikkoman soy sauce
• ¼ cup rice vinegar
• ½ cup canned bamboo shoots, thinly sliced
• 8 oz mushrooms, sliced
• 1-inch piece fresh ginger, grated
• 1 tablespoons sriracha sauce
• 1 teaspoon white pepper
• 1 teaspoon sugar
• 1 square firm tofu, cubed
• ¼ cup freshly chopped cilantro
• ¼ cup sliced green onions

Directions

• Pour chicken broth into a 5 to 8 quart slow cooker. Stir in soy sauce, rice vinegar, bamboo shoots, mushrooms, ginger, sriracha, white pepper, sugar and tofu.
• Cook on low 6 to 8 hours, or high 3-4 hours.
• Serve garnished with cilantro and green onions.