Hecate Horus Slow Cooker Hot And Sour Soup Recipes

SLOW COOKER HOT AND SOUR SOUP

Steps:

• Add all the ingredients from the "Slow Cook" section to the crockpot, except the eggs.
• Cook on low for 6 to 8 hours or on high for 3 to 4 hours.
• In a measuring cup combine cornstarch with broth and whisk until fully dissolved.
• Next, 30 minutes towards the end of the cooking, stir in the cornstarch slurry, stir to combine.
• Drizzle the beaten egg and stir to form egg ribbons.
• Garnish with green onions and serve.

HECATE-HORUS' SLOW COOKER HOT AND SOUR SOUP

Steps:

• Line the bottom of the slow cooker with the mushrooms. Top with the broccoli slaw and bamboo shoots. Dice up the tofu into 1/2 inch pieces and add them to the cooker. Sprinkle your white pepper cover the tofu. Mix 4 cups water, vegetable broth, both vinegars, soy sauce, Sriracha sauce and ginger in a bowl. Mix it well. Taste the mix before you add it to the slow cooker and adjust seasonings as necessary. Set the cooker on high for 4 hours or low for 8 hours. After 8 hours on low (or 4 hours on high), take the remaining 1/3 cup water, cornstarch and sesame oil and whisk together in a bowl until there are no lumps, then stir in to the soup and cook for another 20 minutes. Stir in the dry noodles and cook for an additonal 10 minutes. Sprinkle with scallions, add more soy sauce and more Sriracha, if desired.