Ingredients
Prep
- 8 oz firm tofu
- 8 oz sliced mushrooms
- 8 oz bamboo shoots
- 1/4 C rice vinegar
- 1/4 C liquid aminos
- 2 t ground ginger
- 2 t chili garlic paste
- 1/2 t sesame oil
- 16 oz frozen broccoli florets
- 2 T olive oil
- 2 T liquid aminos
On Cooking Day
- 8 C chicken broth
- 1/4 C cornstarch
- 2 eggs
- 4 green onion
Instructions
To Assemble
- Slice tofu into 1/4 inch strips.
- Add tofu and next 7 ingredients (through sesame oil) to large zipper bag. Zip to seal and shake around to mix.
- Add broccoli and remaining ingredients to a separate large zipper bag. Zip to seal and shake around.
To Cook
- Add prepped ingredients and chicken broth to slow cooker. Cook on low for 5-6 hours.
- Take out 1/4 cup of liquid and mix with cornstarch. Add back to slow cooker. Add green onion and cook for another 15 minutes on high.
- During last 5 minutes, whisk eggs, then slowly stir into slow cooker.
- Cook broccoli at 425 for 20 minutes and serve with soup.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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