Hot and sour soup from The Vegan Slow Cooker: Simply Set It and Go with 150 Recipes for Intensely Flavorful, Fuss-Free Fare Everyone (Vegan or Not!) Will Devour (page 51) by Kathy Hester

  • shiitake mushrooms
  • chilli paste
  • Show all ingredients...

  • EYB Comments

    Can use the book's "Chickeny bouillon" for the vegan chicken bouillon. Can substitute silken tofu for firm tofy, and cider vinegar for rice wine vinegar.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use the book's "Chickeny bouillon" for the vegan chicken bouillon. Can substitute silken tofu for firm tofy, and cider vinegar for rice wine vinegar.

  • WandaA on March 23, 2016

    Delicious taste. Added two cups of shredded white cabbage and green onions. 4 hours on low was enough in my Crock - pot. Will definitely make again!

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