Slow Cooker Hot and Sour Soup

In the bowl of a slow cooker, add 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. Stir to combine. Cover the crockpot 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 soup has thickened.

Slowly pour in beaten eggs in a thin stream while stirring the soup, and then stir in toasted sesame oil.

To serve, ladle the soup into a bowl and top with green onions.

Note: For gluten-free option, use coconut aminos or liquid aminos.