Slow Cooker Hot And Sour Soup

• 4 ounces, weight Shiitake Mushrooms, Thinly Sliced
• 6 pieces Cremini Mushrooms, Thinly Sliced
• 4 cups Low Sodium Chicken Broth
• 1 can (8 Oz. Size) Bamboo Shoots, Drained And Thinly Sliced
• 3 ounces, weight Pork Shoulder Or Loin, Thinly Sliced
• 8 ounces, weight Extra Firm Tofu, Drained And Sliced In 1/4-inch Strips
• 1 Tablespoon Chili Sauce
• 2 Dried Red Chili Peppers
• 2 cloves Garlic, Minced
• 2 teaspoons Fresh Ginger, Minced
• 1/2 cups Rice Vinegar, Plus More To Taste
• 1/2 cups Low Sodium Soy Sauce, Plus More To Taste
• 1-1/2 Tablespoon Coconut Sugar
• 2 Tablespoons Arrowroot Starch
• 2 Tablespoons Water
• 2 Eggs, Lightly Beaten
• 2 teaspoons Toasted Sesame Seed Oil
• 6 Green Onions, Sliced

1. In the bowl of a slow cooker, add thinly sliced shiitake mushrooms and cremini mushrooms, low sodium chicken broth, thinly sliced bamboo shoots, thinly sliced pork loin, sliced extra firm tofu, chili sauce, dried red chili peppers, minced garlic, minced fresh ginger, rice vinegar, low sodium soy sauce and coconut sugar. Stir to combine. Cover the crockpot and cook on high for 3-4 hours or on low for 5-6 hours.
2. In a small mixing bowl, combine arrowroot starch with 2 tablespoons water and stir to mix well. Add this mixture to the slow cooker and stir well, then cover again for 10 minutes, or until soup has thickened.
3. Slowly pour in beaten eggs in a thin stream while stirring the soup, and then stir in toasted sesame oil.
4. To serve, ladle the soup into a bowl and top with green onions.
5. Note: For gluten-free option, use coconut aminos or liquid aminos.

mushrooms, cremini mushrooms, chicken broth, shoots, chili sauce, red chili peppers, garlic, fresh ginger, rice vinegar, coconut sugar, arrowroot starch, water, eggs, oil, green onions

Taken from tastykitchen.com/recipes/soups/slow-cooker-hot-and-sour-soup/ (may not work)