1can bamboo shoots8-ounce, drained and thinly sliced
8ouncesextra firm tofudrained and sliced in ¼-inch strips
2clovesgarlicminced
2teaspoonfresh gingerminced
½cuprice vinegarplus more to taste
1to 2 dried red chili peppers
1tablespoonchili sauce
½cuplow sodium soy sauceplus more to taste*
1 ½tablespooncoconut sugar
2tablespoonarrowroot starch
2tablespoonswater
2eggslightly beaten
2teaspoontoasted sesame seed oil
4-6green onionssliced
Instructions
In the bowl of a slow cooker, add the 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, and stir to combine.
Cover the crock pot and cook on high for 3-4 hours or on low for 5-6 hours.
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 the soup has thickened.
Then, slowly pour in the beaten eggs in a thin stream while stirring the soup, and then stir in the toasted sesame oil.
To serve, ladle the soup into a bowl and top with green onions.
Notes
* For Gluten-Free option, use coconut aminos or liquid aminos.