{soups-salads-and-salad-dressings} Slow cooker hot and sour soup with kale

 

Slow cooker hot and sour soup with kale

Serves 4-6

Ingredients:

• 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

Directions:

1. Add the vegetable broth and water to a slow cooker set to high. Add the mushrooms, tofu, bamboo shoots and kale.
2. 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.
3. Cook on the high setting for 3 to 4 hours.
4. Just before the soup is finished, add the toasted sesame oil, and whisk in the cornstarch mixture a little at a time.
5. Cook on high for 10 to 15 minutes longer.
6. Serve hot in individual bowls.
7. Garnish with a few pieces of cilantro, if desired.

Settle in for a flavorful bowl of soup!

 

Source: Fabulous Food

~@~@~@~@~

Rhonda in MO

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Posted by: Rhonda <rhondagray5666@att.net>

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