Can't stop thinking about this soup, it's way too good to not share.

This slow cooker hot and sour soup is a heartwarming dish that marries the bold flavors of Eastern cuisine with the comfort and ease of Midwestern slow-cooking traditions. Hot and sour soup has its roots in Chinese culinary history, symbolizing a harmonious blend of spicy heat and tangy sourness. This recipe is a perfect way to bring a touch of exotic flavor to the heart of your home, especially during those chilly evenings when you crave something both nourishing and invigorating. My dear friend Margaret introduced me to this delightful recipe, and it has since become a favorite among my family, adding a unique spin to our traditional potluck dinners.

This soup is beautifully complemented by a side of steamed white or brown rice, which helps to soak up the rich broth. A light, crisp cucumber salad dressed with a simple rice vinegar and sesame oil dressing provides a refreshing contrast. For a complete meal, you might also consider serving it alongside some steamed or roasted vegetables, such as bok choy or snap peas, to enhance the nutritional balance and add a little bit of crunch.

Servings: 6

1 cup shiitake mushrooms, sliced
1/2 cup bamboo shoots, julienned
1 (14 ounce) package firm tofu, cut into cubes
8 cups chicken or vegetable broth
1/4 cup rice vinegar
1/4 cup soy sauce
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1/2 teaspoon white pepper
1 teaspoon sesame oil
2 tablespoons cornstarch mixed with 1/4 cup water
2 eggs, lightly beaten
1/4 cup sliced green onions
1 tablespoon chili paste or Sriracha (optional, for extra heat)

1. In your slow cooker, combine the sliced mushrooms, bamboo shoots, tofu, and broth.

2. Stir in the rice vinegar, soy sauce, fresh ginger, garlic, white pepper, and sesame oil.

3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender and the flavors are well blended.

4. In a small bowl, mix the cornstarch with water to create a slurry and add it to the slow cooker, stirring well to thicken the soup.

5. Slowly drizzle in the beaten eggs while gently stirring the soup to create thin, silky ribbons of egg.

6. Stir in the green onions and cook for an additional 5 minutes.

7. If you prefer extra heat, add a tablespoon of chili paste or Sriracha to taste.

8. Serve hot, garnished with additional green onions if desired.

For a vegetarian version, simply use vegetable broth instead of chicken broth. If you enjoy a meaty touch, you can add thin slices of pork or chicken to the soup; just ensure they're fully cooked before serving. For a more authentic flavor, you might add a touch of Chinese black vinegar and some wood ear mushrooms. Feel free to adjust the level of heat and sourness to suit your taste, and as always, a drizzle of sesame oil just before serving can uplift the aromatic experience.