INGREDIENTS
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 cornstarch
2
tablespoons cold water
Chopped cilantro or sliced green onions
PREPARATION:
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.
This recipe appears in:
Asian
