Hot & Sour Soup

Hot & Sour Soup
--1 pkg Trader Joe’s firm tofu (14 oz) cut in to cubes
--10 cups water
--3 tablespoons low sodium chicken broth paste (organic, in jar from Costco)
--10-12 large white mushrooms sliced (would be even better with fancier mushrooms)
--1 can bamboo shoots, julienned
--1 large carrot shredded
--1/2 can sliced water chestnuts
--4 tablespoon low sodium soy sauce
--1 tablespoon roasted sesame oil
--1.5 tablespoons sugar
--1/3 cup rice wine vinegar (and more later to taste)
--2+ tablespoons fish sauce (and more later to taste)
--1/4 to 1/2 teaspoon red pepper flakes (and more later to taste)
--3 tablespoons cornstarch dissolved in water
--2 cups very thinly sliced baby spinach leaves
--green onion for garnish

In crockpot, stir together all ingredients except spinach, cornstarch and green onion. Cook on low 7-8 hours. Taste and add more vinegar, fish sauce and red pepper flakes as needed. Turn up to high during last hour of cooking time. Add cornstarch mixed with water, stir, replace lid and cook on high for 30 minutes. Add spinach and cook for 10-15 minutes. Serve with sliced green onion as a garnish.


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