Crockpot Hot & Sour Soup

10oz sliced mushrooms
8 shiitake mushrooms (if dehydrated, put in warm water and let them sit until they are hydrated again. You can save the water and use it as stock!)
8oz canned bamboo shoots, drained, rinsed, and cut in thin strips
4 cloves garlic, pressed
1 package tofu, cubed
2 T. fresh grated ginger, divided
4 cups water
2 T vegetarian bouillon
2 T. soy sauce
1 t. sesame oil
1 t. chili paste
2 T. rice vinegar (or apple cider)
1 1/2 cups frozen peas

You can prepare all the ingredients the night before and store the mushrooms, bamboo, garlic, and tofu together in a Tupperware. Keep the ginger in a separate container.
Combine the mushrooms, bamboo, garlic, tofu, 1T. ginger, water, bouillon, soy, sesame oil, chili paste, and vinegar in a crockpot. Cook on low for 8 hours. A few minutes before serving, add the rest of the ginger and the peas. Taste and adjust seasonings.

Adapted from: The Vegan Slowcooker