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Slow Cooker Chinese Hot and Sour Soup makes it super easy to make your American Chinese restaurant favorite at home.

A soup spoon with a bite of Slow Cooker Chinese Hot and Sour Soup is lifted from a bowl. Spoon is filled with mushroom, tofu, green onion, cilantro and bamboo shoot

Whether you are celebrating Chinese New Year, or simply making an every day meal, this Slow Cooker Hot and Sour Soup is an easy and delicious dinner. This isn’t exactly an authentic Chinese recipe, but I’ve made it as easy as possible so that anyone and everyone can celebrate. It just doesn’t get any easier than the slow cooker! Toss it in and come back later for a delicious meal!

Chinese New Year is the celebration of the new lunisolar Chinese calendar. It has been celebrated for centuries. There are lots of fun traditions, myths, and superstitions that go along with it which makes it easy for the whole world to get involved. It’s a fun little celebration meant to bring families together, and what better way to do that than with food?

Rachel lifts a ladle of Slow Cooker Chinese Hot and Sour Soup from the slow cooker

This recipe uses tofu. I almost never use tofu in my cooking, but this is one of the few recipes where it’s absolutely necessary. If you aren’t familiar with tofu, I’ve got you covered.

What is tofu made out of?

Tofu is a soybean product and is made by compressing curdled soy beans, very similar to how cheese is made. Tofu is high in protein and is often used as a meat replacement. Tofu has varying textures and levels of firmness depending on the protein content and how much water it contains.

hot and sour soup, served in a bowl

What are the different varieties of tofu?

Tofu is sold at various levels of firmness, starting from the softest: Silken, Extra Soft, Soft, Medium, Medium Firm, Firm, Extra Firm, and Super Firm. You may see all, or only some of these firmness levels in your grocery store. The firmness level is determined by how much water has been pressed out, so more firm versions contain the least amount of water content.

In this recipe you want to use a firm tofu as it will absorb the most flavor while still holding its shape.

Watch the video below where I walk you through every step of this recipe. If you like this recipe you may also be interested in my recipe for Hot and Sour Shrimp Wonton Soup.

A soup spoon with a bite of Slow Cooker Chinese Hot and Sour Soup is lifted from a bowl. Spoon is filled with mushroom, tofu, green onion, cilantro and bamboo shoot
Slow Cooker Chinese Hot and Sour Soup makes it super easy to make your American Chinese restaurant favorite at home.
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Ingredients
  • 8 cups (2 quarts) chicken broth
  • 1/3 cup soy sauce
  • 1/3 cup rice vinegar
  • 1/2 cup canned bamboo shoot strips
  • 8 oz mushrooms sliced
  • 1 tablespoon crushed fresh ginger
  • 1 teaspoon to 1 tablespoon sriracha sauce
  • 1 teaspoon white pepper
  • 1 teaspoon sugar
  • 1 square firm tofu cubed
  • 1/4 cup freshly chopped cilantro
  • 1/4 cup sliced green onions
Instructions
  • Pour chicken broth into a 5 to 8 quart slow cooker. Stir in soy sauce, rice vinegar, bamboo shoots, mushrooms, ginger, sriracha, white pepper, sugar and tofu.
  • Cook on low 6 to 8 hours, or high 3-4 hours.
  • Stir in cilantro and green onions just before serving. Serve hot.
Notes

Nutrition

Calories: 73kcal | Carbohydrates: 5g | Protein: 7g | Fat: 2g | Sodium: 1418mg | Potassium: 314mg | Fiber: 1g | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 18.2mg | Calcium: 80mg | Iron: 1.5mg
Course: Dinner
Cuisine: Asian
Keyword: Hot and Sour Soup
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Mary Oberg
November 10, 2019 12:12 pm

5 stars
I have it in the crockpot for supper tonight. It already tastes great but I will add a tsp of sesame oil when it’s finished. I’m out of tofu so I added a large can of chicken breast in stead. I left out the sugar. Such an easy recipe! As for people’s negative comments, as someone earlier say, they put the sour in the soup! To each his/her own, but don’t rain on someone else’s parade! Thank you for sharing your recipes and videos!

February 15, 2017 8:16 am

I’m always trying out new recipes for healthy soups ( I eat healthy during the week), and this one sounds great. I prefer firm tofu to soft, and will likely add a beaten egg for a little extra protein. And let me tell you, anything I can throw in the crock pot is a plus in my book.

Jerry Dishman
December 17, 2019 5:04 am

5 stars
we made this the other day and it was fantastic Very flavorful and simple. Strongly recommend.

Michele
February 8, 2020 1:10 pm
Reply to  Jerry Dishman

I made this for dinner tonight. So far it tastes great. I added water chestnuts and bean sprouts to make it more of an entree. Its a nice base recipe to be creative with. Thanks!

Ilene
September 2, 2019 8:59 am

You state 8 cups 2 quarts. Excuse my ignorance but is it 8 cups plus 2 quarts or just 8 cups! Thanks

Pat
February 5, 2019 7:53 am

5 stars
So yummy. I used coconut aminos instead of soy sauce. And I did it Steve top. I made a half batch in case… but I immediately had to make more. Lol. YUM!

Eleanor
March 16, 2018 11:43 am

Hi Rachel. This looks absolutely delicious! I love hot & sour soup and despite having a few recipes that are pretty quick and easy to whip up for dinner, I’ve been looking for a slow cooker version so I can set it all up at once and not worry about it until it’s done. I’m curious if you found the broth to be an OK consistency at the end (it’s hard to gauge in the video, but it doesn’t look necessarily too thin – just average maybe) or if it should be thickened up with a cornstarch slurry for those… Read more »

Jonathan
October 8, 2017 12:09 pm

5 stars
Tried this today. was very pleased with the result. I let mine cook a bit longer, but followed the recipe otherwise. Not sure how anyone could say it was bland. Thank you for the wonderful video!

cindy welzbacher
October 7, 2017 6:36 pm

4 stars
no sugar…make mine from scratch sugar is just why?

The Richmeister
October 3, 2017 10:49 am

Your recipes are always top shelf IMO….Been wanting to do a S&S soup so this recipe came at the right time. Will let you know how great it was…..

Janay
January 29, 2017 12:08 pm

Amazingly delicious!!! Will make again!!!

Emma
October 10, 2016 9:43 pm

The best part of this recipe was the heat level: just right. The amount of solid ingredients was just right as well. But that’s where it stops. Followed this recipe to the T and it was very bland. Not enouh taste, and definitely not sour.Disappointed. 🙁

Janay
January 29, 2017 12:11 pm
Reply to  Emma

I used dried mushrooms and then rehydrated with hot water. I then added the mushroom broth to the soup. It was the perfect addition to add more flavor.

Amber
October 8, 2016 6:45 pm

5 stars
I made this, portioned out the leftovers and froze for lunches. It so easy and tastes just like my fav Chinese take out recipe. I give it 5 stars!

Stacy
February 17, 2017 8:41 pm

5 stars
Can you make it without the tofu?

Amy
October 2, 2017 4:24 pm

4 stars
Can you sub chicken for the tofu?

Suzanne
August 2, 2020 2:53 pm
Reply to  Amy

I’m not a fan of tofu either so I think I’ll make it with chicken, maybe add some rice noodles (or something) to make it a little more hardy.

Doris Henry
October 30, 2017 9:43 am

5 stars
Just wondering how it is after being frozen and reheated?

February 23, 2016 5:55 am

While I'm pretty sure that the Chinese New Year has passed, I wouldn't mind having some of this soup anytime. Hot and sour soup is a new discovery for me, but I love it. I've never tried making it before, but this recipe seems doable. I hope it's like the kinds I've tried at the restaurants around here. https://www.qwikchinesefood.com/our-menu.html

February 3, 2016 4:31 am

I so want to try this! I love hot and sour soup…when we order Chinese, I always order it. I have never attempted making it though…it's a lot easier than I thought. I need to try this!

Michael Fillmore
October 4, 2017 9:25 pm

1 star
Man, would be nice if your videos were a decent quality. Hard pass

Jessica
October 5, 2017 4:57 pm

I am so impressed with your take on this take out classic and can’t wait to make it! You so such an amazing job making intimidating dishes so easy! Thank you for sharing your gifts!

Linda Barnhart
October 6, 2017 12:13 am

5 stars
I don’t know what there is about the video that Michael doesn’t like. It is well done, easy to follow and perfect quality. Just one little thing, I don’t recognize a few of your cookbooks behind you. Care to share your favorites? Thanks so much for your work, every one of your recipes have been enjoyable for us.

Red Balfour
September 12, 2018 8:19 am

5 stars
I felt the video was done very professionally, I enjoy those type of short a sweet overview videos. You just can’t please everyone, great job, the soup is wonderful

Bev
January 21, 2019 8:03 pm

5 stars
Rachel, the video was fine. Great so. Thanks for what you do. Some people are just the sor in the soup!

Beth
February 6, 2020 6:33 pm

And you do great!

Geri
August 12, 2020 7:42 am

Your videos are GREAT! Pay no attention to mean people!😊

Sarah
November 14, 2017 11:52 am

Her videos are great! You can’t please everyone

Kate Mullins
October 8, 2019 10:21 pm

This is easy to follow! the video is great! Can’t please everyone. Thank you for your great recipes!

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