hot and sour soup in crockpot

Ingredients

• 1 10 ounce (280g) package sliced mushrooms
• 8 fresh shiitake mushrooms, stems removed and caps sliced
• 1 8-ounce (225g) can bamboo shoots, drained and jullienned
• 4 cloves garlic, minced
• 1 15 ounce (420g) package firm or silken tofu, cubed
• 2 tablespoons (16g) grated fresh ginger, divided
• 4 cups (940ml) chicken broth
• 2 tablespoons (30ml) soy sauce
• 1 teaspoon sesame oil, plus extra for drizzling
• 1 teaspoon chili paste
• 2 tablespoons (30ml) rice wine vinegar or apple cider vinegar
• 1 1/2 cups (225g) fresh or frozen peas

1. In the Morning: Combine the mushrooms, bamboo, shoots, garlic, tofu, 1 tablespoon (8g) of the ginger, water, bouillon, soy sauce, sesame oil, chili paste, and vinegar in the slow cooker. Cook on low for 8 hours.
2. A few minutes before serving, add the peas and the remaining 1 tablespoon (8g) ginger and stir to combine. Taste the broth and add more vinegar or chili if needed. Drizzle a few drops of sesame oil on top of each serving. If you like it milder and your friends like it hot, serve the chili paste on the side.