Slow Cooker Hot And Sour Soup

• 1 cup extra firm tofu (cubed)
• .5 kg (optional) chicken or pork (julienned)
• 1 cup bamboo shoots (julienned)
• 1/3 cup carrots (julienned)
• 10 shiitake mushrooms (julienned)
• 2 green onions (sliced)
• 2 tablespoons ginger (fresh, minced)
• 1 tablespoon garlic (fresh, minced)
• 2 Thai red chili peppers (2 pepper=hot; 1 pepper=medium; 1/2 pepper=mild; no pepper=gentle)
• 5 cups vegetable broth (low/no sodium)
• 1/4 cup rice vinegar
• 1/4 cup soy sauce
• 1 tablespoon sweet chili dipping sauce
• 1/2 teaspoon fish sauce (about 3 shakes)
• 1 pinch bonita fish flakes
• 1 dash black pepper, white pepper, salt (to taste)
• 1 handful mung bean sprouts (fresh, to taste)

1. Place all ingredients in a 2-quart slow cooker. Cook on low for 6.5 hours.
2. Top with fresh mung beans and serve.
3. Notes: If you are using dehydrated mushrooms, rehydrate them first by soaking in a bowl of water until soft. 10 caps is approximately equal to 1 cup julienned. If you don't have fish sauce and bonita fish flakes, you can add porcini mushrooms to make the broth more savory.
4. Photo of this recipe: https://www.instagram.com/p/BCVrwt8LI9G/?taken-by=dcrafa

extra firm, chicken, bamboo shoots, carrots, shiitake mushrooms, green onions, ginger, garlic, red chili peppers, vegetable broth, rice vinegar, soy sauce, sweet chili dipping sauce, fish sauce, bonita fish, black pepper, handful

Taken from www.epicurious.com/recipes/member/views/slow-cooker-hot-and-sour-soup-56d32fbea628785a6d968764 (may not work)