Prep Time 10 to 15 minutes
Cook Time 3-1/4 to 4-1/4 hours (LOW) • 2-1/4 to 3-1/4 hours (HIGH)
YIELD Makes 4 servings
|2||cans (14-1/2 ounces each) chicken broth|
|1||cup chopped cooked chicken or pork|
|4||ounces fresh shiitake mushroom caps, thinly sliced|
|1/2||cup sliced bamboo shoots, cut into thin strips|
|3||tablespoons rice wine vinegar|
|2||tablespoons soy sauce|
|1‑1/2||teaspoons Chinese chili paste or 1 teaspoon hot chili oil|
|4||ounces firm tofu, well drained and cut into 1/2-inch pieces|
|2||teaspoons dark sesame oil|
|2||tablespoons cold water|
|Chopped cilantro or sliced green onions|
Slow Cooker Directions
- Combine chicken broth, chicken, mushrooms, bamboo shoots, vinegar, soy sauce and chili sauce in slow cooker. Cover; cook on LOW 3 to 4 hours.
- Stir in tofu and sesame oil. Blend cornstarch and water until smooth. Stir into slow cooker. Cover; cook on HIGH 15 minutes or until soup is thickened.
- Serve hot; garnish with cilantro.
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