Today's soup is another slow-cooker recipe I found on Stephanie O'Dea's site (which is full of amazing recipes!). Since it is meat-less and has tofu in it, I decided to try it out on a night when Chris wasn't home as he probably would have refused to eat it. But, even though I've never cooked with tofu before, I thought it sounded delicious and low-calorie. A great combination in my book!
--1 cup cubed firm tofu (I used one full package that I got at Kroger)
--2 cups chicken broth
--2 cups water
--1 package of sliced mushrooms
--1 can bamboo shoots
--1 can sliced water chestnuts
--2 tablespoon soy sauce
--1 teaspoon sesame oil
--2 tablespoons rice wine vinegar
--1/4 teaspoon red pepper flakes **
--green onion for garnish
Combine everything in your slow cooker. I used a 5 quart, and I think it was filled about 2/3 of the way full.
Cook on low for 7-9 hours or high 4-5.
Taste. If you need more of the sour flavor, add more rice wine vinegar. If you need more of the hot flavor, add more red pepper flakes.**
Garnish with sliced green onion.
** Warning: Do NOT add more than the 1/4-teaspoon of red pepper flakes at the beginning. I, being a lover of all things spicy, didn't bother to measure the red pepper flakes when I added them. After reading that Stephanie actually added more to her soup (of course, AFTER it had cooked), I just though "Eh, can't be too spicy", so I added about 2 shakes of the little plastic spice container when I was assembling the soup in the morning. BAD IDEA! The soup was so spicy, I had to add another 2 cups of chicken broth to dilute it. And even then, it was still spicy. Please know that if I thought it was spicy, then more than likely your mouth will be on fire. So, in conclusion, don't be a fool like me - take it easy on the red pepper flakes.
Other than that, the soup was really really good! Tasted like restaurant soup, albeit not as salty. It wasn't too mushroom-y, and honestly the tofu didn't bother me - it wasn't too noticeable. This soup would be great to have if you had a cold, or didn't feel well. If you want it to be more "filling", pour it over a little bit of cooked rice. That was what I did for leftovers, which were yummy.