Categories: Erma, appetizer, nondairy, soups

Ingredients

• 2 cans (14 1/2 ounces each) chicken broth
• 1 cup chopped cooked chicken or pork
• 4 ounces fresh shiitake mushroom caps, thinly sliced
• 1/2 cup sliced bamboo shoots, cut into thin strips
• 3 T rice wine vinegar
• 2 T soy sauce
• 1 1/2 t chili paste or 1 t hot chili oil
• 4 ounces firm tofu, well drained and cut into 1/2 inch pieces
• 2 t Asian sesame oil
• 2 T cornstarch
• 2 T cold water
• chopped cilantro or sliced green onions

Directions

1. Combine chicken broth, chicken, mushrooms, bamboo shoots, vinegar, soy sauce and chili paste in the Crock-Pot slow cooker.

2. Cover; cook on LOW for 3 to 4 hours or on HIGH 2 to 3 hours or until done.

3. Stir in tofu and sesame oil.

4. Combine cornstarch with water; mix well.

5. Stir into stoneware.

6. Cover; cook on HIGH for 10 minutes or until thickened.

7. Garnish with cilantro or green onions.

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