I fully realize this one's an acquired taste, but our family really likes it, especially with the colder winter days just around the corner:
Hot and Sour Soup
2cans (14-1/2 ounces each) chicken broth
1cup chopped cooked chicken or pork
4ounces fresh shiitake mushroom caps, thinly sliced
1/2cup sliced bamboo shoots, cut into thin strips
3tablespoons rice wine vinegar (unflavored)
2tablespoons soy sauce (we use the low sodium kind)
1-1/2teaspoons Chinese chili paste or 1 teaspoon hot chili oil
4ounces firm tofu, well drained and cut into 1/2-inch pieces
2teaspoons dark sesame oil
2tablespoons cornstarch
2tablespoons cold water
Chopped cilantro or sliced green onions
Preparation: 1.Combine chicken broth, chicken, mushrooms, bamboo shoots, vinegar, soy sauce and chili sauce in slow cooker. Cover; cook on LOW 3 to 4 hours.
2.Stir in tofu and sesame oil. Blend cornstarch and water until smooth. Stir into slow cooker. Cover; cook on HIGH 15 minutes or until soup is thickened.
3.Serve hot; garnish with cilantro. (Et Voila! mixing metaphors, I realize)
By the way, nice to see you back BBWCHATT...