Slow Cooker Vegan Hot and Sour Soup

4.75 from 4 votes

Prep Time15

Cook Time8

Total Time8 15

Calories: 874kcal

Author: Kathy Hester

1 package silken tofu cubed
use regular tofu if you don't have any silken
2 cups No chicken broth
vegetarian – you can substitute regular veggie broth and add a tsp. of nutritional yeast
2 cups water
1 Tb Better Than Bouillon No Chicken Base, Vegetarian
I know it seems redundant, but this paste adds extra richness and depth
1/2 package of sliced button mushrooms
8 dried shitakes
1 can bamboo shoots cut into thin strips
3 garlic cloves. minced or crushed
2 Tb fresh ginger minced or grated (do not use ginger powder!)
2 Tb soy sauce
1 tsp sesame oil
1 tsp chili paste
2 Tb rice wine vinegar
Use apple cider vinegar in a pinch
1 1/2 cups frozen or fresh peas

The night before:
Slice mushrooms and bamboo shoots.
Mince garlic and ginger.
Cube silken tofu.
Store in fridge to use in the morning.
In the morning:
Add everything except peas into the slow cooker and cook on low 8 hours.
Before Serving:
Add the peas to the slow cooker, and add more vinegar and chili if needed.
Pour a few drop of sesame oil on top of each serving. If you like it milder and your friends like it hot, serve chili paste on the side.