Yield
Makes 6-8 servings
kikkoman products used:
8 cups (2 quarts) chicken broth
1/4 cup Kikkoman Soy Sauce
1/4 cup Kikkoman® 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.
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
