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

  • soy sauce
  • canned bamboo shoots
  • garlic
  • fresh ginger
  • sesame oil
  • rice wine vinegar
  • peas
  • mushrooms
  • shiitake mushrooms
  • chilli paste
  • vegan chicken bouillon
  • firm tofu

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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