Sunday, March 26, 2017

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


Slow cooker hot and sour soup with kale

Serves 4-6


  • 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


  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


Posted by: Rhonda <>
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