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© Meredith Corporation. All rights reserved. Used with permission.
In a 3-1/2- or 4-quart slow cooker, combine broth, carrots, bamboo shoots, water chestnuts, 1/2 cup water, mushrooms, vinegar, soy sauce, sugar and crushed red pepper.
Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
If using Low, turn to High. In a small bowl, stir together cornstarch and the 2 tablespoons cold water; stir into broth mixture in slow cooker. Add frozen shrimp and the tofu. Cover and cook for 30 minutes more. Sprinkle each serving with parsley (or cilantro), if desired.