Slow Cooker Hot-and-Sour Soup
1/2 lb lean pork, cut into thin strips
1/4 lb fresh mushrooms (about 7), sliced
1 8-ounce can sliced water chestnuts, drained and rinsed
1/2 cup canned bamboo shoots, drained and rinsed, cut into strips
2 Tablespoons rice wine vinegar
2 Tablespoons soy sauce
1 teaspoon sesame oil
1/4 teaspoon dried red pepper flakes
1 cup firm tofu, cut into 1/2-inch cubes
2 cups chicken broth
2 cups water
Green onion slices, for garnish
In slow cooker, combine pork, mushrooms, water chestnuts, bamboo shoots,
vinegar, soy sauce, sesame oil, pepper flakes, tofu, broth and water.
Mix well. Cover and cook on LOW heat 7 to 8 hours.
Ladle soup into individual bowls; garnish with green onions.
Yield: 8 servings.
Source: The Dispatch newspaper - Jan 25, 1995, from “Crockery Favorites” by Mable
Hoffman.