Slow Cooker Hot and Sour Soup

Recipe Print

If you ask me what my favorite takeout soup is, without hesitation, I would say Hot and Sour Soup, as I always get a bowl. Now that I’ve made it at home, I may never go back to the takeout version. It takes me just a few minutes to add all the ingredients to the slow cooker and let it do its magic. The soup turns out so flavorful, hearty, healthy, and deeply satisfying.

A bowl of slow cooker hot and sour soup.

First time I tried making hot and sour soup in the Instant Pot, and it blew my mind how easy and delicious it turned out. Obviously, I have to try the slow cooker version as well, and let me tell you, the aroma of this soup filling my kitchen is something to live for! My favorite way of enjoying it? With a homemade version of crispy orange chicken over white rice.

Why you will love this recipe
What you will need
How to prepare
Expert tip
Recipe variations and add-ins:
Serving suggestions:
How to store leftovers:
Frequently asked questions
More delicious Asian recipes:

Preparing Slow Cooker Hot and Sour Soup is so easy that you will probably do a double-take! The hardest part is stopping yourself from opening the crockpot during cooking. Leading up to dinner, the house smells amazing. The name gives it away – it is spicy and perfectly sour at the same time. There are a lot of Chinese dishes out there, but the combination of the flavors in this one is so appetizing.

I like to use it to jumpstart our meal and to prepare for the comfort of sipping the tasty broth. Packed with healthy ingredients, like protein-loaded tofu, mushrooms, and aromatics, it’s proof that comfort food can actually be good for you. If you are all about umami flavor and have never tried making this easy soup at home, now is the time to correct that.

Why you will love this recipe

Hearty and healthy: With tofu and veggies, this dish is full of flavor and texture, making every bite hearty and satisfying.
So easy to make: I pop it all into the slow cooker and let it simmer while I go about my day. This is one of the easiest ways to get a restaurant-worthy meal at home.
Easy cleanup: Since I cook it all in one pot, there is just one pot to wash, which is a must during busy weeknights.
Tasty tofu: Even people who say they don’t like tofu will love it in this dish. It soaks up all the flavors of the sauces, spices, and broth, so it is anything but bland.

What you will need

Wet ingredients: The main base is chicken broth, which provides a rich, savory flavor that is mild enough not to interfere with the other ingredients. Eggs are used at the end to make the silky ribbons for which the soup is famous. Rice vinegar lends this soup its sour flavor, which complements the heat from the white pepper. Sesame oil adds a nutty, toasty aroma and flavor, balancing the vinegar. And red chili sauce helps the pepper spread its heat throughout the soup. Finally, I use both regular and dark soy sauces to provide the main savory and salty flavors, with a deep caramel note from the dark soy.
Dry ingredients: I use 8 ounces of pressed, cut tofu into half-inch squares.
Vegetables: Dried shiitake mushrooms (rehydrated and sliced) are my favorite choice for this soup because of their umami flavor and richness. Bamboo shoots give the soup a crispy texture while most of the other ingredients are soft or chewy. They are mild but absorb the soup’s flavors. Thinly sliced green onions add a bright pop of color, with a mild onion flavor and a savory, aromatic contrast.
Seasonings: Minced fresh ginger adds a slightly spicy, warm, citrusy note, while minced garlic cloves add a pungent kick to complement the spicy, sour, and savory profile. Ground white pepper adds heat, and white granulated sugar calms everything with its pure sweetness.

For the thickener

Wet ingredients: I use chicken broth, but water will work as well.
Dry ingredients: Cornstarch is best for this because it is as smooth as silk.

How to prepare

Mix and cook: First, I mix all the ingredients except the eggs in the slow cooker, cover, and cook on low for 6 to 8 hours. It can also be cooked on high for 3 to 4 hours, but the flavors really have time to soak in when it is cooked slowly.

Make the cornstarch slurry: As it cooks, whisk the cornstarch into the broth until completely dissolved. Then I add it to the soup for 30 minutes, letting it thicken as it finishes cooking.

Add the eggs and serve: After it finishes cooking, I drizzle the beaten eggs to form egg ribbons on top before serving.

Expert tip

Use the right tofu

When making this soup, I always use firm or extra-firm tofu because it holds its shape well and has the right texture. Silken tofu is too delicate and will typically fall apart when stirred. Firm tofu is dense enough to withstand long cooking in the slow cooker and to absorb all the juices without becoming soggy. Just remember to drain the package and cut it into cubes.

More tips to consider:

Chop your tofu, vegetables, and herbs the night before so everything is ready when you are.
Avoid opening the slow cooker during cooking, as heat and steam will escape.
Dried shiitake mushrooms have a more intense flavor than fresh ones, which is why I buy them and rehydrate them.
Be sure to squeeze out the excess liquid in the tofu before using it for better flavor absorption and texture.
If all you can find is soft tofu, consider frying it or adding it toward the end of the cooking process.

Recipe variations and add-ins:

How about some meat: Chicken breast, turkey, pork, or ham would be a great addition.
More veggies: Carrots, broccoli, peas, green beans, bell peppers, baby corn, or brussels sprouts would be delicious additions.
Add protein: Beans are a fantastic way to add some protein without meat. Any kind will work, such as kidney beans, black beans, or navy beans.
Extra-spicy hot-and-sour soup: To make it even spicier, sometimes I add chopped jalapeños and red pepper flakes.
Dumplings: Why not add some dumplings or wontons for a heartier soup?

Serving suggestions:

Hot and sour soup is something I like to serve as part of a homemade Asian spread that is way better than ordering takeout, like my Panda Express chicken egg rolls made with ground chicken and fresh veggies. I can make 20 of them in about 30 minutes, and they taste incredible. If I decide to fry my tofu before adding it to the slow cooker, I like to use the air fryer. This crispy air fryer tofu recipe uses only a few ingredients and takes about 30 minutes to cook. The texture is absolutely fantastic.

A good way to soak up every last bit of the flavorful broth is to serve bread. The kids like it when I serve my homemade breadsticks because they are buttery, fluffy, and soft. This takeout-style chicken fried rice or this shrimp fried rice, just choose your favorite. Or, I just make plain rice that my kids like adding to the soup, to make it even more filling.

How to store leftovers:

Refrigerate: I put leftovers in an airtight container in the fridge for up to 4 days.
Freezing: To keep them longer, I separate leftovers into small freezer bags and freeze them for individual servings. They can be frozen for several months.
Defrost: I thaw frozen leftovers overnight in the refrigerator for the best flavor.
Reheating: I reheat in a saucepan on the stove for a few minutes on medium-low heat.

A bowl hot and sour soup with tofu and mushrooms.

Frequently asked questions

What mushrooms are best for sweet and sour soup?

Like my recipe, the most common mushroom used in this soup is dried shiitake, known for its deep umami. Wood ear mushrooms are also good because of their unique flavor and slightly crunchy texture. Oyster mushrooms are another popular choice with their tenderness and earthy flavor. The delicate Enoki mushrooms can also be used, but add them at the end of the cooking process.

How do I make egg ribbons?

First, stir the soup in a vigorous circular motion until it forms a tornado. Then start drizzling the beaten egg into the soup as it swirls, helping the ribbons form naturally. If this does not happen, use a figure-8 formation with your wrist while drizzling in the egg to help it form on its own. Do not stir too hard or drizzle it too fast, or the egg will break into smaller bits.

What is the best way to remove excess water from tofu?

I like to press my tofu for about 30 minutes with a tofu press. First, I drain the water from the package. Then, I place the tofu into the bottom of the tray and put the top plate on, tightening the knobs or bands. Follow the instructions on the tofu press package. It can also be done without a press. Just wrap the block of tofu in paper towels or a kitchen towel, place it on a plate, and put a cutting board or skillet on top with canned goods or books for weight. This should take at least 30 minutes, but several hours is better.

Can I fry my tofu first for the sweet-and-sour soup?

Yes, this will give it a crispy texture and help keep it from falling apart if you have to use soft tofu. I would coat it with cornstarch first and add some of the soup’s seasonings, like garlic, ginger, sugar, and white pepper. The best way to keep it crispy is to add it in the last 30 minutes of cooking. Or, for more flavor absorption, add it 90 minutes beforehand. It will be softer but will still hold its shape and have much more flavor.

More delicious Asian recipes:

Loved this recipe? I’d love to hear from you! 💛 Leave a 5-star rating ⭐️ in the recipe card below and share your thoughts in the comments – I read and appreciate every single one!

Let’s stay connected! Follow me on Facebook, Instagram, Pinterest, and YouTube for more delicious, sweet and savory recipes. Have a question? Ask in the comments, and I’ll be happy to help! 😊 with love Catalina!