Yield: Makes 6-8 servings
8 cups (2 quarts) chicken broth
1/4 cup Kikkoman Soy Sauce
1/4 cup rice vinegar
1/2 cup canned bamboo shoots, thinly sliced
8 oz mushrooms, sliced
1-inch piece fresh ginger, grated
1 tablespoon Kikkoman Sriracha Hot Chili Sauce
1 teaspoon white pepper
1 teaspoon sugar
1 square firm tofu, cubed
1/4 cup freshly chopped cilantro
1/4 cup sliced green onions
Pour chicken broth into a 5 to 8 quart slow cooker. Stir in soy sauce, rice vinegar, bamboo shoots, mushrooms, ginger, sriracha, white pepper, sugar and tofu.
Cook on low 6 to 8 hours, or high 3-4 hours. Serve garnished with cilantro and green onions.
Influencer Author: Rachel Farnsworth