Slow cooker hot and sour soup with kale
- 4 cups vegetable broth
- 2 cups water
- 3 ounces shiitake mushrooms, stems removed, cleaned and sliced thin
- 4-6 ounces firm tofu, drained and cut into 1/2-inch pieces
- 4 ounces thin-sliced bamboo shoots
- 3 cups kale, cleaned, stems removed and torn into bite-sized pieces
- 3 tablespoons rice vinegar, more to taste
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon garlic-chili paste (or 1 garlic clove, minced and 1/2 tablespoon hot sauce)
- 2 teaspoons toasted sesame oil
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- Fresh chopped cilantro (optional) as garnish
- Add the vegetable broth and water to a slow cooker set to high. Add the mushrooms, tofu, bamboo shoots and kale.
- Add the rice vinegar, soy sauce and garlic-chili paste to the mixture. Stir to combine, while keeping the kale at the top of the surface.
- Cook on the high setting for 3 to 4 hours.
- Just before the soup is finished, add the toasted sesame oil, and whisk in the cornstarch mixture a little at a time.
- Cook on high for 10 to 15 minutes longer.
- Serve hot in individual bowls.
- Garnish with a few pieces of cilantro, if desired.
Settle in for a flavorful bowl of soup!
Source: Fabulous Food
Rhonda in MO
Posted by: Rhonda <email@example.com>
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Another Great Group of *~ Beth ~*