Prep Time
20 min
Cook Time
12h
Yields
6 servings
Slow cooked for hours to bring out incredible flavours, this soup is the perfect thing to warm up with on a cold day.
Inspired by VH Sauces.
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ingredients
1
pkg shiitake or other dried mushrooms (about ¾ cup or 14 g)
6
cup (1.5 L) chicken stock or broth
½
lb(s) (250 g) pork loin, cut into thin strips
¼
lb(s) (125 g) extra-firm tofu, cut into ½-inch (1 cm) cubes
1
jar (341 mL) VH® Sweet & Sour Cooking Sauce
2
Tbsp (20 mL) rice vinegar, or to taste
2
tsp (10 mL) ginger, minced
4
to 10 drops hot pepper sauce, or to taste
1
cup (250 mL) frozen peas
1
egg, beaten
1
Tbsp (15 mL) cornstarch
green onion, sliced (optional)
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directions
Step 1
Rinse mushrooms under cold water and add to Crock-Pot® slow cooker. Add chicken stock, pork, tofu, sauce, vinegar, ginger, and hot pepper sauce. Stir, cover and set on low temperature for 8 to 12 hours.
Step 2
Just before serving, add peas. Drizzle beaten egg into broth without stirring. Mix cornstarch with 1 tbsp (30 mL) water and drizzle into hot broth stirring slowly until it thickens. Garnish with green onion if desired.
Step 3
Tip: If you would prefer to use VH® Sweet & Sour Sauce for Dipping for this recipe, use 1 1/4 cups (300 mL) and add 2 tbsp (30 mL) VH® Soya Sauce before slow cooking.