Post by Darlene on Feb 3, 2019 13:38:01 GMT -5
Ingredients
8 cups (2 quarts) chicken broth
1/3 cup soy sauce
1/3 cup rice vinegar
1/2 cup canned bamboo shoot strips
8 oz mushrooms sliced
1 tablespoon crushed fresh ginger
1 teaspoon to 1 tablespoon sriracha sauce
1 teaspoon white pepper
1 teaspoon sugar
1 square firm tofu cubed
1/4 cup freshly chopped cilantro
1/4 cup sliced green onions
Instructions
Pour chicken broth into a 5 to 8 quart slow cooker. Stir in soy sauce, rice vinegar, bamboo shoots, mushrooms, ginger, sriracha, white pepper, sugar and tofu.
Cook on low 6 to 8 hours, or high 3-4 hours.
Stir in cilantro and green onions just before serving.
Serve hot.
8 cups (2 quarts) chicken broth
1/3 cup soy sauce
1/3 cup rice vinegar
1/2 cup canned bamboo shoot strips
8 oz mushrooms sliced
1 tablespoon crushed fresh ginger
1 teaspoon to 1 tablespoon sriracha sauce
1 teaspoon white pepper
1 teaspoon sugar
1 square firm tofu cubed
1/4 cup freshly chopped cilantro
1/4 cup sliced green onions
Instructions
Pour chicken broth into a 5 to 8 quart slow cooker. Stir in soy sauce, rice vinegar, bamboo shoots, mushrooms, ginger, sriracha, white pepper, sugar and tofu.
Cook on low 6 to 8 hours, or high 3-4 hours.
Stir in cilantro and green onions just before serving.
Serve hot.