Simmering Hot And Sour Soup

• 2 (14 1/2 ounce) cans chicken broth
• 1 cup chicken, chopped (or pork)
• 4 ounces fresh shiitake mushroom caps, sliced
• 1/2 cup bamboo shoot, sliced and cut into strips
• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 1 1/2 teaspoons chinese chili-garlic sauce
• 4 ounces firm tofu, well drained and cut into 1/2 inch pieces
• 2 teaspoons dark sesame oil
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• chopped cilantro (to garnish)

1. Combine 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.

chicken broth, chicken, shiitake mushroom, bamboo shoot, rice vinegar, soy sauce, chinese chiligarlic, firm tofu, dark sesame oil, cornstarch, cold water, cilantro

Taken from www.food.com/recipe/simmering-hot-and-sour-soup-425903 (may not work)