Simmering Hot And Sour Soup

• 2 cans chicken broth 14.5 oz each of
• 1 cup chicken chopped, or pork
• 4 ounces shiitake mushroom caps fresh, thinly sliced
• 1/2 cup bamboo shoots thinly sliced
• 3 tablespoons rice wine vinegar
• 2 tablespoons soy sauce
• 1 1/2 teaspoons chili paste teaspoons, or 1 hot chili oil
• 4 ounces firm tofu well-drained and cut into 1/2- inch pieces
• 2 teaspoons sesame oil
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• chopped cilantro or sliced green onions

1. Combine broth, chicken, mushroom, bamboo shoots, vinegar, soy sauce, and chili paste in slow cooker. Cover; cook on Low for 3-4 hours, or on High 2-3 hours or until chicken is cooked through.
2. Stir in tofu and sesame oil. Combine cornstarch with water; mix well. Add to soup and mix in well. Cover; cook on High for 10 minutes or until soup has thickened. To serve, sprinkle with cilantro or green onions.

chicken broth, chicken, shiitake mushroom, bamboo shoots, rice wine vinegar, soy sauce, chili paste, sesame oil, cornstarch, cold water, cilantro

Taken from www.yummly.com/recipe/Simmering-Hot-and-Sour-Soup-1672577 (may not work)