The other day I had the pleasure of have a bowl of hot and sour soup at our local soup store. It was delicious and the first time I'd had this soup outside of a Chinese restaurant.
It got me thinking that I'd like to make a pot of it myself.
It turns out that it couldn't be easier, especially making with a slow cooker. Making it at home also allows you to control the ingredients and it's much less expensive than buying it in a restaurant.
Best of all, it's very easy.
Here's my recipe....you'll notice that a I've used "to taste" quite a bit, because this soup really is to taste. So, taste frequently as you go along.
Into a medium size slow cooker add:
One green cabbage chopped into small pieces
Two pints of mixed mushrooms
One 14 oz block of extra firm tofu
Vegetable or chicken stock or water to fill the slow cooker after ingredients have been added
Low sodium soy sauce to taste
Rice Vinegar to taste
Ground hot pepper to taste
Ground black pepper
Set slow cooker to low and let it go for 4 - 6 hours.
At the end of the cooking time, taste and adjust seasoning again.