Crock Pot Hot And Sour Soup

This Crock Pot Hot And Sour Soup is a tangy and savory recipe, which includes shiitake mushrooms and pork loin. It’s a restaurant-quality dish, ready in about 6 hours and 30 minutes.

Crock Pot Hot And Sour Soup Ingredients

• 4 cups low sodium chicken broth
• 4 ounces shiitake mushrooms, thinly sliced
• 6 cremini mushrooms, thinly sliced
• 3 oz pork shoulder or loin, thinly sliced
• 1 can bamboo shoots (8-ounce), drained and thinly sliced
• 8 ounces extra firm tofu, drained and sliced in ¼-inch strips
• 2 cloves garlic, minced
• 2 teaspoons fresh ginger, minced
• ½ cup rice vinegar, plus more to taste
• 1 to 2 dried red chili peppers
• 1 tablespoon chili sauce
• ½ cup low sodium soy sauce, plus more to taste
• 1 ½ tablespoons coconut sugar
• 2 tablespoons arrowroot starch
• 2 tablespoons water
• 2 eggs, lightly beaten
• 2 teaspoons toasted sesame seed oil
• 4-6 green onions, sliced

How To Make Crock Pot Hot And Sour Soup

1. Add base ingredients: In the crock pot, add sliced mushrooms, bamboo shoots, pork, tofu, garlic, ginger, chili sauce, chili peppers, rice vinegar, soy sauce, and coconut sugar. Stir to combine.
2. Slow cook: Cover and cook on high for 3–4 hours or on low for 5–6 hours until pork is tender and flavors are infused.
3. Thicken the soup: In a small bowl, mix arrowroot starch with water. Stir into the slow cooker and cover again for 10 minutes to thicken.
4. Add eggs and sesame oil: Slowly drizzle in the beaten eggs while stirring the soup to form ribbons. Stir in toasted sesame oil.
5. Serve: Ladle into bowls and garnish with sliced green onions.

Recipe Tips

• Can I make this vegetarian?
  Yes, skip the pork and use vegetable broth instead of chicken broth.
• How to adjust the sourness:
  Add more rice vinegar to taste after cooking.
• Can I use different mushrooms?
  Yes, button mushrooms or oyster mushrooms also work well.
• Is this soup spicy?
  It has a mild heat. Add more chili sauce or red pepper for extra spice.
• Can I prep ingredients ahead?
  Yes, slice everything the night before and refrigerate until ready to cook.

What To Serve With Hot And Sour Soup

This bold-flavored soup pairs well with Asian-inspired sides:

• Steamed dumplings or potstickers
• Jasmine or brown rice
• Spring rolls
• Stir-fried vegetables
• Cucumber salad

How To Store Hot And Sour Soup

Refrigerate: Store in an airtight container for up to 4 days. Reheat gently on the stove.

Freeze: Freeze without the egg for best texture. Add freshly beaten eggs while reheating.

Hot And Sour Soup Nutrition Facts

• Calories: 206 kcal
• Carbohydrates: 14.1g
• Protein: 17.4g
• Fat: 10.1g
• Saturated Fat: 2.3g
• Cholesterol: 63.6mg
• Sodium: 698.7mg
• Fiber: 2.8g
• Sugar: 6g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use cornstarch instead of arrowroot?
Yes, cornstarch works as a 1:1 substitute for thickening.

Why didn’t my egg form ribbons?
Make sure the soup is hot and stir in the eggs slowly while stirring.

Is this soup keto-friendly?
It can be with reduced sugar and tofu portions.

Can I use ground pork instead?
Yes, cook it beforehand and add it to the soup.

Try More Recipes:

• Crock Pot Healthy Taco Soup
• Crock Pot Hash Brown Potato Soup
• Crock Pot Gluten-Free Potato Soup

Crock Pot Hot And Sour Soup

Recipe by Robert Course: SoupsCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

6

hours 

10

minutes

Calories

206

kcal

A tangy, spicy slow-cooker soup filled with mushrooms, tofu, pork, and egg ribbons—perfect for takeout-style comfort at home.

Ingredients

• 4 cups chicken broth

• 4 oz shiitake mushrooms, sliced
  

• 6 cremini mushrooms, sliced
  

• 3 oz pork shoulder or loin, thinly sliced
  

• 1 (8 oz) can bamboo shoots, sliced
  

• 8 oz extra firm tofu, sliced
  

• 2 cloves garlic, minced
  

• 2 tsp ginger, minced
  

• ½ cup rice vinegar
  

• 1–2 dried red chili peppers
  

• 1 tbsp chili sauce
  

• ½ cup soy sauce
  

• 1 ½ tbsp coconut sugar
  

• 2 tbsp arrowroot starch + 2 tbsp water
  

• 2 eggs, beaten
  

• 2 tsp sesame oil
  

• 4–6 green onions, sliced

Directions

• Add mushrooms, bamboo shoots, pork, tofu, garlic, ginger, chili sauce, vinegar, soy sauce, and sugar to crockpot. Stir well.
  
• Cook on high for 3–4 hours or low for 5–6 hours.
  
• Mix arrowroot and water, stir into soup. Cover for 10 minutes.
  
• Slowly stir in beaten eggs, then add sesame oil.
  
• Serve hot, topped with green onions.