Ingredients

The following ingredients have 6 Servings
  • 4 cups low sodium chicken broth
  • 4 ounces shiitake mushrooms (thinly sliced)
  • 6 cremini mushrooms (thinly sliced)
  • 3 oz pork shoulder or loin (thinly sliced)
  • 1 can bamboo shoots (8-ounce, drained and thinly sliced)
  • 8 ounces extra firm tofu (drained and sliced in 1/4-inch strips)
  • 2 cloves garlic (minced)
  • 2 tsp fresh ginger (minced)
  • 1/2 cup rice vinegar (plus more to taste)
  • 1 to 2 dried red chili peppers
  • 1 tbsp chili sauce
  • 1/2 cup low sodium soy sauce (plus more to taste*)
  • 1 1/2 tbsp coconut sugar
  • 2 tbsp arrowroot starch
  • 2 tablespoons water
  • 2 eggs (lightly beaten)
  • 2 tsp toasted sesame seed oil
  • 4-6 green onions (sliced)

Instruction

  • In the bowl of a slow cooker, add the thinly sliced shiitake mushrooms and cremini mushrooms, low sodium chicken broth, thinly sliced bamboo shoots, thinly sliced pork loin, sliced extra firm tofu, chili sauce, dried red chili peppers, minced garlic, minced fresh ginger, rice vinegar, low sodium soy sauce and coconut sugar, and stir to combine.
  • Cover the crock pot and cook on high for 3-4 hours or on low for 5-6 hours.
  • In a small mixing bowl, combine arrowroot starch with 2 tablespoons water and stir to mix well.
  • Add this mixture to the slow cooker and stir well, then cover again for 10 minutes, or until the soup has thickened.
  • Then, slowly pour in the beaten eggs in a thin stream while stirring the soup, and then stir in the toasted sesame oil.
  • To serve, ladle the soup into a bowl and top with green onions.