Appetizers / Soups / Salads

Crockpot Hot and Sour Vegetable Soup is for Soup.

Crockpot Hot and Sour Vegetable Soup takes 25 minutes to prepare.

Crockpot Hot and Sour Vegetable Soup takes 195 minutes to cook.

Crockpot Hot and Sour Vegetable Soup makes 6 servings.

The ingredients for Crockpot Hot and Sour Vegetable Soup are:

2.0 1tsp Sesame oil
1 8 0z can Bamboo shoots, cut in matchsticks
0.66 large (7-1/4" to 8-1/2" long) Carrots, raw (spiralized or julienned)
1.0 fl oz Water, tap
2 tbsp Soy Sauce
4 cup Vegetable Broth
1.0 cup Snow Peas, fresh (cut in half)
3.0 tbsp Vinegar - Natural Rice Vinegar (Nakano)
2.0 tbsp Argo Cornstarch
4 oz sliced Baby Bella Mushroom caps
4.0 oz Tofu, Extra Firm, (cut in matchsticks)
1.5 tsp chili garlic paste (Lee Kum Kee)
1 large daikon radish (spiralized)

Here is how you make Crockpot Hot and Sour Vegetable Soup:

Prepare the vegetables as directed. Combine the broth, mushrooms, bamboo shoots, radish, carrot, vinegar, chili paste in slow cooker. Cover and cook on high for 3 hours until the vegetable noodles are "al dente. Add the tofu matchsticks and add the mixed cornstarch and water. Cook for another 15 minutes. Serving Size: Makes about six 1.5 cup servings of soup.Number of Servings: 6.0Recipe submitted by SparkPeople user NORTHWOODSLUNA.

The nutritional information for Crockpot Hot and Sour Vegetable Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 81.5

• Total Fat: 2.5 g
• Cholesterol: 0.0 mg
• Sodium: 955.1 mg
• Total Carbs: 11.0 g
• Dietary Fiber: 2.3 g
• Protein: 4.1 g

Crockpot Hot and Sour Vegetable Soup is Asian cuisine.

The dietary needs meet for Crockpot Hot and Sour Vegetable Soup is Vegan