Simmering Hot And Sour Soup - cooking recipe

Ingredients

2 (14 1/2 ounce) cans chicken broth
1 cup chicken, chopped (or pork)
4 ounces fresh shiitake mushroom caps, sliced
1/2 cup bamboo shoot, sliced and cut into strips
3 tablespoons rice vinegar
2 tablespoons soy sauce
1 1/2 teaspoons chinese chili-garlic sauce
4 ounces firm tofu, well drained and cut into 1/2 inch pieces
2 teaspoons dark sesame oil
2 tablespoons cornstarch
2 tablespoons cold water
chopped cilantro (to garnish)

Preparation

Combine broth, chicken, mushrooms, bamboo shoots, vinegar, soy sauce, and chili sauce in slow cooker. Cover; cook on LOW 3 to 4 hours.
Stir in tofu and sesame oil. Blend cornstarch and water until smooth. Stir into slow cooker. Cover; cook on HIGH 15 minutes or until soup is thickened.
Serve hot; garnish with cilantro.