How to Make Hot-and-Sour Soup

Ingredients

• 14 oz cans reduced-sodium chicken broth
• 2 medium carrots, bias-sliced
• 8 oz can bamboo shoots, drained
• 8 oz can sliced water chestnuts, drained
• ½ cup water
• 4 oz can (drained weight) sliced mushrooms, drained
• 3 Tbsp rice vinegar or white vinegar
• 1 Tbsp reduced-sodium soy sauce
• 1 tsp sugar
• ¼ tsp crushed red pepper
• 2 Tbsp cornstarch
• 2 Tbsp cold water
• 8 oz frozen peeled and deveined uncooked shrimp
• 4 oz refrigerated water-packed firm tofu (fresh bean curd), drained and cubed
• 2 Tbsp snipped fresh parsley or cilantro (optional)

1. In a 3-½- or 4-quart slow cooker combine broth, carrots, bamboo shoots, water chestnuts, the ½ cup water, the mushrooms, vinegar, soy sauce, sugar, and crushed red pepper.
2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
3. If using low-heat setting, turn to high-heat setting. In a small bowl stir together cornstarch and the 2 Tbsp. cold water; stir into broth mixture in slow cooker. Add frozen shrimp and the tofu. Cover and cook for 30 minutes more. If desired, sprinkle each serving with parsley.