28+ Satisfying Crockpot Asian Soup Recipes You Must Make

Asian cuisine has long been celebrated for its bold flavors, diverse ingredients, and rich cultural history.

From the tangy spice of Thai curries to the savory warmth of Chinese broths, there’s a whole world of flavors to explore.

One of the easiest and most comforting ways to enjoy these dishes is through soup – and even better when made in a crockpot.

Crockpot Asian soups not only deliver an explosion of flavor but also offer the convenience of being able to set it and forget it.

Whether you’re craving a spicy bowl of kimchi jjigae, a rich and creamy Thai coconut curry, or a simple, nourishing miso soup, these 28+ crockpot Asian soup recipes have got you covered.

Prepare to dive into a variety of dishes that promise to warm your heart, spice up your weeknight dinners, and provide that cozy comfort only a bowl of soup can offer.

28+ Satisfying Crockpot Asian Soup Recipes You Must Make

These 28+ crockpot Asian soup recipes are perfect for anyone looking to add a little extra flavor to their meals with minimal effort.

The crockpot ensures that your ingredients meld together beautifully while providing you with time to relax or focus on other tasks.

From hearty broths to creamy, coconut-based soups, each recipe brings a taste of Asia to your table.

Whether you’re feeding a hungry family, looking to impress guests, or simply want a bowl of something comforting, these recipes will become your go-to for flavorful, easy-to-make Asian-inspired soups.

Grab your crockpot, gather your ingredients, and let the slow cooking magic begin!

Slow-Cooker Thai Coconut Chicken Soup

Thai Coconut Chicken Soup, also known as Tom Kha Gai, is a fragrant and creamy dish that brings together the rich flavors of coconut milk, lemongrass, lime, and tender chicken. This crockpot recipe is ideal for those seeking a comforting meal with exotic undertones. It’s perfect for a weeknight dinner or a special gathering, bringing the warmth of Thailand to your kitchen.

Ingredients:

• 1 pound chicken breast or thighs, thinly sliced
• 4 cups chicken broth
• 1 can (14 oz) coconut milk
• 2 stalks lemongrass, bruised and cut into 3-inch pieces
• 4 kaffir lime leaves (or zest of 1 lime as a substitute)
• 1 cup mushrooms, sliced
• 1 medium onion, chopped
• 1-inch piece of ginger, sliced
• 2 garlic cloves, minced
• 1-2 Thai chilies (adjust for heat), chopped
• 3 tablespoons fish sauce
• 1 tablespoon sugar
• 2 tablespoons lime juice
• Fresh cilantro and green onions for garnish

Instructions:

1. Place chicken, chicken broth, coconut milk, lemongrass, kaffir lime leaves, ginger, garlic, and onions into the crockpot.
2. Set the crockpot on low and cook for 6-8 hours or high for 3-4 hours.
3. In the last 30 minutes of cooking, add mushrooms, fish sauce, sugar, and Thai chilies.
4. Before serving, stir in lime juice and adjust seasoning with salt or fish sauce to taste.
5. Serve hot, garnished with fresh cilantro and green onions.

This Slow-Cooker Thai Coconut Chicken Soup delivers a balance of tangy, spicy, and creamy flavors in every spoonful. Whether enjoyed alone or paired with jasmine rice, it’s sure to transport your taste buds to Southeast Asia. Perfect for a cozy evening, this soup is a culinary journey worth savoring.

Crockpot Korean Kimchi Beef Soup

This Korean Kimchi Beef Soup is a bold and hearty dish with a delightful combination of spicy kimchi, tender beef, and rich umami flavors. Slowly simmered to perfection, the soup develops deep flavors that highlight the essence of Korean cuisine. Ideal for chilly days or whenever you’re craving something robust and comforting.

Ingredients:

• 1 pound beef chuck, thinly sliced
• 2 cups napa cabbage kimchi, chopped
• 4 cups beef broth
• 1 medium onion, sliced
• 2 tablespoons gochujang (Korean red chili paste)
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 2 garlic cloves, minced
• 1 cup tofu, cubed (optional)
• 1 cup shiitake mushrooms, sliced
• 2 green onions, chopped for garnish
• Cooked rice for serving

Instructions:

1. Add beef, kimchi, beef broth, onion, gochujang, soy sauce, sesame oil, and garlic to the crockpot. Stir to combine.
2. Set the crockpot to low and cook for 6-8 hours or on high for 3-4 hours.
3. In the last hour of cooking, add mushrooms and tofu if using.
4. Serve the soup hot, topped with green onions and a side of cooked rice.

The Crockpot Korean Kimchi Beef Soup offers a savory, spicy, and slightly tangy experience that warms your soul. Perfect for fans of bold flavors, this soup pairs beautifully with rice for a complete and satisfying meal. Whether you’re a kimchi lover or trying it for the first time, this recipe is a must-try!

Slow-Cooked Chinese Hot and Sour Soup

Chinese Hot and Sour Soup is a classic, featuring a delightful medley of spicy, tangy, and savory notes. This crockpot version simplifies the process while retaining the authentic flavors of black vinegar, bamboo shoots, and tofu. A warm, flavorful hug in a bowl, it’s ideal for anyone seeking comfort with a punch of flavor.

Ingredients:

• 4 cups chicken or vegetable broth
• 1 cup cooked shredded chicken (optional)
• 1 block (14 oz) firm tofu, cubed
• 1 cup bamboo shoots, julienned
• 1 cup shiitake mushrooms, sliced
• 3 tablespoons soy sauce
• 2 tablespoons Chinese black vinegar (or rice vinegar)
• 1 tablespoon chili oil or paste
• 1 teaspoon white pepper
• 2 tablespoons cornstarch mixed with 3 tablespoons water
• 2 eggs, beaten
• 1 tablespoon sesame oil
• Green onions and cilantro for garnish

Instructions:

1. Add broth, tofu, bamboo shoots, mushrooms, soy sauce, vinegar, chili oil, and white pepper to the crockpot.
2. Cook on low for 6-7 hours or high for 3-4 hours.
3. In the last 30 minutes, add the cornstarch slurry and stir until the soup thickens.
4. Slowly drizzle in the beaten eggs while stirring to create ribbons.
5. Finish with sesame oil and garnish with green onions and cilantro before serving.

This Slow-Cooked Chinese Hot and Sour Soup is a tantalizing blend of spicy and tangy goodness, perfect for warming you up on a chilly day. Easy to make yet bursting with authentic flavors, it’s a dish that will impress both family and guests. Pair it with spring rolls or dumplings for an unforgettable meal.

Crockpot Japanese Miso Soup with Tofu and Seaweed

This Crockpot Japanese Miso Soup is a comforting, umami-packed bowl of goodness. Infused with the flavors of miso paste, kombu, and seaweed, this soup is a healthy and hearty option that’s easy to make in the crockpot. The addition of tofu provides a soft, creamy texture, while the seaweed adds a slight briny flavor that balances the dish. Ideal for a light yet satisfying meal, it’s perfect for any time of year.

Ingredients:

• 4 cups dashi broth (or vegetable broth for a vegetarian version)
• 3 tablespoons white miso paste
• 1 block (14 oz) firm tofu, cubed
• 1/2 cup dried wakame seaweed (rehydrated)
• 2 tablespoons soy sauce
• 2 teaspoons sesame oil
• 1 tablespoon mirin (optional)
• 2 green onions, chopped for garnish
• 1-inch piece of ginger, grated (optional)

Instructions:

1. In the crockpot, combine the dashi broth, miso paste, soy sauce, sesame oil, and mirin (if using). Stir well until the miso paste dissolves.
2. Add the tofu and dried seaweed.
3. Set the crockpot to low and cook for 4-6 hours or on high for 2-3 hours.
4. In the last 10 minutes, add the grated ginger if using and adjust the seasoning if necessary.
5. Serve the soup hot, garnished with chopped green onions.

This Crockpot Japanese Miso Soup with Tofu and Seaweed brings a simple yet rich depth of flavor to the table. It’s an easy-to-make recipe that embodies the essence of Japanese cuisine, combining the umami of miso with the delicate flavors of seaweed and tofu. Whether served as a starter or a main dish, it’s sure to please everyone at the table.

Slow-Cooker Chinese Hot Pot Soup

Chinese Hot Pot Soup is a popular dish that brings the flavors of a traditional hot pot right to your crockpot. This recipe uses a variety of vegetables, mushrooms, and proteins, all simmered in a spicy, savory broth. It’s a versatile dish, allowing you to customize it to your preferences, whether you like your soup mild or with an extra kick. A great family-style meal, perfect for sharing!

Ingredients:

• 4 cups chicken broth
• 1 cup shiitake mushrooms, sliced
• 1 cup napa cabbage, chopped
• 1 carrot, sliced thin
• 1/2 cup baby corn
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound thinly sliced beef or chicken
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 2 tablespoons chili paste (adjust for heat preference)
• 2 teaspoons sesame oil
• 1 tablespoon ginger, minced
• 2 garlic cloves, minced
• Green onions and cilantro for garnish

Instructions:

1. Add chicken broth, soy sauce, hoisin sauce, rice vinegar, chili paste, sesame oil, ginger, and garlic to the crockpot. Stir well to combine.
2. Add mushrooms, cabbage, baby corn, and sliced carrots to the crockpot.
3. Set the crockpot to low and cook for 5-6 hours or on high for 3 hours.
4. In the final 30 minutes, add the shrimp and thinly sliced beef or chicken.
5. Once cooked, serve the hot pot soup garnished with green onions and cilantro.

This Slow-Cooker Chinese Hot Pot Soup is a flavorful, warming dish that delivers both comfort and excitement. The variety of ingredients adds a range of textures and tastes, while the spicy broth provides the perfect balance of heat and umami. A wonderful option for any gathering, it’s a fun and interactive way to enjoy a hearty meal.

Crockpot Vietnamese Pho Soup

Vietnamese Pho Soup is a fragrant, flavorful broth-based dish known for its balance of fresh herbs, spices, and savory elements. This crockpot recipe simplifies the process while still delivering the authentic taste of pho. Perfect for anyone craving a fresh, aromatic soup, it’s an excellent choice for a satisfying and healthy meal that transports you straight to Vietnam.

Ingredients:

• 4 cups beef broth (or vegetable broth for a lighter version)
• 1 tablespoon fish sauce
• 1 cinnamon stick
• 3-4 whole cloves
• 1 star anise
• 1-inch piece of ginger, sliced
• 2 garlic cloves, smashed
• 1 onion, sliced
• 1 pound beef sirloin or brisket, thinly sliced
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1 package rice noodles (pho noodles)
• Fresh basil, cilantro, and mint leaves for garnish
• Lime wedges and bean sprouts for serving

Instructions:

1. In the crockpot, combine beef broth, fish sauce, cinnamon stick, cloves, star anise, ginger, garlic, and onion. Stir to mix and set the crockpot on low for 6-8 hours or high for 3-4 hours.
2. After cooking, remove the cinnamon stick, cloves, and star anise.
3. Add soy sauce and brown sugar to the broth, then taste and adjust seasoning if needed.
4. Cook the rice noodles according to the package instructions and set aside.
5. To serve, place the cooked noodles in a bowl and ladle the hot broth over the top.
6. Garnish with fresh herbs, lime wedges, and bean sprouts.

This Crockpot Vietnamese Pho Soup offers an aromatic, soul-warming experience that is both comforting and invigorating. The slow-simmered broth infused with spices creates a deep, complex flavor that pairs perfectly with fresh herbs and tender beef. Whether you’re familiar with pho or new to Vietnamese cuisine, this recipe will quickly become a favorite!

Crockpot Chinese Lemon Chicken Soup

This Crockpot Chinese Lemon Chicken Soup is a refreshing and tangy dish that combines the flavors of lemon, ginger, and chicken for a bright, healthy meal. The simplicity of the ingredients allows the lemony broth to shine through, while the chicken remains tender and juicy. It’s a great option for anyone craving a lighter yet flavorful soup.

Ingredients:

• 1 pound boneless, skinless chicken breast
• 4 cups chicken broth
• 1/4 cup fresh lemon juice
• 1 tablespoon soy sauce
• 2 teaspoons grated ginger
• 2 garlic cloves, minced
• 1/2 cup sliced mushrooms
• 1/2 cup carrots, sliced thin
• 1/2 teaspoon sesame oil
• 2 tablespoons cornstarch mixed with 3 tablespoons water (for thickening)
• Salt and pepper to taste
• Green onions and cilantro for garnish

Instructions:

1. Place chicken, chicken broth, lemon juice, soy sauce, ginger, garlic, and sesame oil into the crockpot.
2. Set the crockpot to low and cook for 6-7 hours or on high for 3-4 hours.
3. In the last 30 minutes of cooking, add mushrooms and carrots.
4. After the soup is cooked, remove the chicken, shred it, and return it to the pot.
5. Mix in the cornstarch slurry and stir until the soup thickens.
6. Serve the soup hot, garnished with green onions and cilantro.

Crockpot Chinese Lemon Chicken Soup is the perfect balance of savory and tangy flavors, making it both refreshing and comforting. The bright, zesty lemon adds an exciting twist to traditional chicken soup, while the slow-cooked ingredients blend together beautifully. Whether you enjoy it alone or with a side of steamed rice, this soup is sure to brighten up your meal.

Slow-Cooked Taiwanese Beef Noodle Soup

Taiwanese Beef Noodle Soup is a beloved dish known for its tender beef, hearty noodles, and flavorful broth. This slow-cooker version allows the beef to become melt-in-your-mouth tender, while the rich, spiced broth soaks into every bite. The soup is an ideal choice for a cozy meal, and the addition of pickled mustard greens adds a slight tang to balance the richness.

Ingredients:

• 1 pound beef brisket or chuck, cut into chunks
• 4 cups beef broth
• 2 tablespoons soy sauce
• 2 tablespoons rice wine
• 1 tablespoon hoisin sauce
• 1 tablespoon chili bean paste
• 1 cinnamon stick
• 2 star anise
• 4 cloves garlic, smashed
• 1-inch piece ginger, sliced
• 1/2 pound Chinese wheat noodles or egg noodles
• 1/2 cup pickled mustard greens (optional)
• 2 green onions, chopped for garnish

Instructions:

1. Combine beef, beef broth, soy sauce, rice wine, hoisin sauce, chili bean paste, cinnamon stick, star anise, garlic, and ginger in the crockpot.
2. Set the crockpot to low and cook for 6-8 hours or high for 3-4 hours.
3. In the last 30 minutes of cooking, cook the noodles according to the package instructions.
4. Serve the beef broth with the noodles and top with pickled mustard greens and chopped green onions.

Slow-Cooked Taiwanese Beef Noodle Soup is a comforting, flavorful dish that’s perfect for any season. The tender beef, savory broth, and rich spices come together to create a truly satisfying meal. This soup will bring a taste of Taiwan to your home, and the added noodles make it a complete, hearty dish. Enjoy it as a family meal or when you’re craving a bowl of soul-warming goodness!

Slow-Cooked Korean Bulgogi Soup

Korean Bulgogi Soup takes the classic, sweet, and savory bulgogi flavors and transforms them into a comforting, hearty soup. The marinated beef simmers in a broth with vegetables, creating a rich and flavorful dish that is both satisfying and delicious. This slow-cooker recipe is a perfect weeknight meal or a crowd-pleaser for gatherings.

Ingredients:

• 1 pound thinly sliced beef sirloin or ribeye
• 4 cups beef broth
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon sesame oil
• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon rice vinegar
• 1/2 teaspoon garlic powder
• 1 tablespoon grated ginger
• 1/2 onion, sliced
• 1 cup mushrooms, sliced
• 2 medium carrots, sliced thin
• 1 cup spinach or bok choy
• 2 green onions, chopped for garnish
• Cooked rice for serving

Instructions:

1. In a bowl, combine soy sauce, brown sugar, sesame oil, gochujang, rice vinegar, garlic powder, and ginger to make the marinade.
2. Add the beef to the crockpot, pour the marinade over it, and stir well to coat.
3. Add the beef broth, onions, mushrooms, and carrots to the crockpot.
4. Set the crockpot to low and cook for 6-8 hours or high for 3-4 hours.
5. In the last 10 minutes, add the spinach or bok choy.
6. Serve hot with a bowl of rice and garnish with chopped green onions.

Slow-Cooked Korean Bulgogi Soup brings the sweet, savory, and slightly spicy flavors of bulgogi into a comforting soup form. The beef becomes melt-in-your-mouth tender, and the broth is rich with flavor. Serve this soup with rice for a filling meal that captures the essence of Korean cuisine in every bite. It’s a flavorful and easy dish to make that will quickly become a family favorite.

Crockpot Chinese Egg Drop Soup

Chinese Egg Drop Soup is a classic, light, and silky soup that can be made effortlessly in the crockpot. The broth, flavored with ginger and soy sauce, serves as the perfect base for the delicate ribbons of egg that float within it. This comforting and simple soup is perfect for a light meal or as an appetizer to a larger dinner.

Ingredients:

• 4 cups chicken broth
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1-inch piece ginger, sliced
• 2 eggs, beaten
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
• 1/2 cup frozen peas
• 2 green onions, chopped for garnish

Instructions:

1. In the crockpot, combine chicken broth, soy sauce, rice vinegar, sesame oil, and ginger.
2. Set the crockpot to low and cook for 3-4 hours, or on high for 2 hours.
3. Once the broth is hot, stir in the cornstarch mixture to thicken the soup slightly.
4. Slowly drizzle the beaten eggs into the soup while stirring gently to create ribbons of egg.
5. Add the frozen peas and cook for another 5 minutes.
6. Serve hot, garnished with chopped green onions.

This Crockpot Chinese Egg Drop Soup is a wonderfully comforting dish with a silky texture and savory depth. The soft ribbons of egg create a delicate mouthfeel, while the light broth has a lovely umami flavor. This is a quick, satisfying soup that works great for a simple meal or as part of a larger Chinese-inspired feast.

Slow-Cooked Thai Shrimp Soup

Thai Shrimp Soup, also known as Tom Yum, is a fragrant and tangy soup that combines shrimp with the bold flavors of lemongrass, lime, and fish sauce. This crockpot version makes the preparation easy, while the soup delivers all the authentic zesty, spicy, and savory elements. Perfect for seafood lovers, this dish is light yet bursting with flavor.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 4 cups chicken or vegetable broth
• 2 stalks lemongrass, bruised and cut into pieces
• 2-3 kaffir lime leaves
• 3-4 Thai bird chilies, chopped (adjust for heat)
• 1 can (14 oz) coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 2 tablespoons lime juice
• 1 cup mushrooms, sliced
• Fresh cilantro for garnish

Instructions:

1. Place shrimp, chicken broth, coconut milk, lemongrass, lime leaves, and chilies in the crockpot.
2. Set the crockpot to low and cook for 4-6 hours, or on high for 2-3 hours.
3. In the last 20 minutes, add mushrooms, fish sauce, and sugar.
4. Stir in lime juice right before serving.
5. Serve the soup hot, garnished with fresh cilantro.

This Slow-Cooked Thai Shrimp Soup is a delightful fusion of spicy, tangy, and creamy elements that make each bowl irresistible. The broth is aromatic and rich with Thai flavors, while the shrimp adds a touch of sweetness. It’s an easy, flavorful dish that is perfect for a cozy evening or to impress guests with exotic flavors.

Crockpot Chinese Sweet Corn Soup

Chinese Sweet Corn Soup is a comforting, sweet, and savory dish that is often enjoyed as a starter in Chinese meals. This crockpot recipe allows the sweet corn to infuse the broth with its natural sweetness while chicken and egg provide texture and richness. It’s a simple, satisfying soup that works well for any occasion.

Ingredients:

• 4 cups chicken broth
• 1 can (15 oz) creamed corn
• 1 cup frozen corn kernels
• 1/2 pound chicken breast, shredded
• 1 tablespoon soy sauce
• 1/4 teaspoon white pepper
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
• 2 eggs, beaten
• 2 green onions, chopped for garnish

Instructions:

1. In the crockpot, combine chicken broth, creamed corn, frozen corn, shredded chicken, soy sauce, and white pepper.
2. Set the crockpot to low and cook for 4-6 hours or on high for 2-3 hours.
3. In the last 30 minutes, add the cornstarch mixture to thicken the soup.
4. Slowly drizzle the beaten eggs into the soup while stirring gently to create egg ribbons.
5. Serve the soup hot, garnished with chopped green onions.

Crockpot Chinese Sweet Corn Soup is a heartwarming and subtly sweet dish, perfect for chilly days or when you need something soothing. The creamed corn enhances the soup’s natural sweetness, while the chicken and egg add depth and richness. A comforting and easy-to-make option, it’s a great addition to any Chinese-inspired meal.

Slow-Cooked Chinese Wonton Soup

Chinese Wonton Soup is a delicious, satisfying dish featuring tender wontons served in a savory broth. This crockpot version simplifies the preparation, allowing the wontons to cook perfectly while absorbing the rich flavors of the broth. Whether you enjoy it as a light meal or part of a larger spread, this soup is always a hit.

Ingredients:

• 12-16 frozen wontons (store-bought or homemade)
• 4 cups chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 2 garlic cloves, minced
• 1-inch piece ginger, sliced
• 1 cup bok choy, chopped
• 2 green onions, chopped for garnish
• Fresh cilantro for garnish

Instructions:

1. Place the chicken broth, soy sauce, rice vinegar, sesame oil, garlic, and ginger in the crockpot.
2. Set the crockpot to low and cook for 4-6 hours, or on high for 2-3 hours.
3. Add the frozen wontons and bok choy to the broth and cook for an additional 20-30 minutes, until the wontons are tender.
4. Serve the soup hot, garnished with green onions and cilantro.

This Slow-Cooked Chinese Wonton Soup is a perfect combination of delicate wontons and flavorful broth. The slow cooking process allows the broth to develop a rich depth of flavor while keeping the wontons soft and juicy. Whether served as a starter or a main, it’s a delicious and comforting meal.

Crockpot Korean Kimchi Jjigae Soup

Kimchi Jjigae, a beloved Korean comfort food, is a spicy, savory stew made with kimchi, tofu, and pork or beef. This crockpot version allows the kimchi to fully infuse the broth, developing its rich, tangy flavors. The addition of tofu provides a creamy texture, and the dish is perfect for anyone who loves spicy and bold flavors.

Ingredients:

• 2 cups kimchi, chopped
• 4 cups pork or beef broth
• 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1/2 onion, sliced
• 2 cloves garlic, minced
• 1/2 pound pork belly or beef short ribs, thinly sliced
• 1 block (14 oz) firm tofu, cubed
• 1 teaspoon sugar
• 2 green onions, chopped for garnish

Instructions:

1. In the crockpot, combine kimchi, broth, gochujang, soy sauce, sesame oil, onion, garlic, and sugar.
2. Add the sliced pork or beef and stir to combine.
3. Set the crockpot to low and cook for 6-8 hours or high for 3-4 hours.
4. In the last 30 minutes of cooking, add the cubed tofu.
5. Serve hot, garnished with chopped green onions.

This Crockpot Korean Kimchi Jjigae Soup is a spicy, bold, and deeply flavorful dish that is perfect for cold weather or when you’re craving something hearty and comforting. The slow cooking process enhances the depth of the kimchi, while the pork and tofu provide satisfying textures. This stew is great as a standalone meal or served with steamed rice for a complete feast.

Slow-Cooked Japanese Udon Soup

Japanese Udon Soup is a satisfying dish featuring chewy udon noodles in a rich, savory broth. The crockpot version of this soup allows the flavors of the broth to develop beautifully while ensuring the noodles remain soft and tender. With the addition of vegetables and protein (like chicken or tofu), it becomes a hearty meal that’s perfect for a cold day.

Ingredients:

• 4 cups dashi broth (or vegetable broth)
• 1 tablespoon soy sauce
• 2 tablespoons mirin
• 1 tablespoon sesame oil
• 1-inch piece of ginger, sliced
• 2 cloves garlic, minced
• 2 chicken breasts, thinly sliced (or use tofu for a vegetarian version)
• 2 cups shiitake mushrooms, sliced
• 1 cup bok choy or spinach, chopped
• 2 packages udon noodles (fresh or frozen)
• 2 green onions, chopped for garnish

Instructions:

1. Combine dashi broth, soy sauce, mirin, sesame oil, ginger, and garlic in the crockpot.
2. Add the chicken or tofu, shiitake mushrooms, and bok choy to the broth.
3. Set the crockpot to low and cook for 4-6 hours or on high for 2-3 hours.
4. In the last 30 minutes, add the udon noodles and cook until tender.
5. Serve the soup hot, garnished with chopped green onions.

Crockpot Japanese Udon Soup is the perfect balance of chewy noodles and flavorful broth, making it a delicious and warming meal. The slow-cooked ingredients allow the broth to develop a savory depth, while the fresh vegetables and protein add nutrition and texture. This comforting soup is easy to prepare and a great way to bring the taste of Japan into your home.

Crockpot Chinese Sweet and Sour Soup

Chinese Sweet and Sour Soup is a delightful and tangy soup that combines the sweetness of pineapple and sugar with the sourness of vinegar. This crockpot recipe delivers the perfect balance of flavors with chunks of vegetables and tender chicken or pork. It’s a refreshing and light soup that’s perfect for an appetizer or a main dish.

Ingredients:

• 4 cups chicken broth
• 1/2 cup pineapple chunks (fresh or canned)
• 1/2 cup carrots, sliced thin
• 1/2 cup bell pepper, sliced
• 1/2 pound chicken breast, thinly sliced (or use pork)
• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
• 1/2 teaspoon ginger, grated
• 2 green onions, chopped for garnish

Instructions:

1. In the crockpot, combine chicken broth, pineapple, carrots, bell pepper, chicken, rice vinegar, soy sauce, and sugar.
2. Set the crockpot to low and cook for 4-6 hours or on high for 2-3 hours.
3. Stir in the cornstarch mixture to thicken the soup, then cook for an additional 10-15 minutes.
4. Serve the soup hot, garnished with green onions.

Crockpot Chinese Sweet and Sour Soup is a refreshing, light, and balanced dish that brings both sweetness and tanginess to your meal. The vegetables add texture, and the pineapple gives the soup a unique, refreshing flavor. It’s a fantastic option for a lighter meal or as an appetizer to a larger Chinese feast.

Slow-Cooked Thai Coconut Curry Soup

This Slow-Cooked Thai Coconut Curry Soup is a creamy, spicy, and aromatic dish that combines coconut milk, red curry paste, and a mix of vegetables and protein. The slow cooking allows the flavors to meld together perfectly, making it a hearty and satisfying meal. Ideal for a vegetarian or meat-lover’s meal, this soup is flavorful and comforting.

Ingredients:

• 1 can (14 oz) coconut milk
• 4 cups vegetable or chicken broth
• 3 tablespoons red curry paste
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• 1/2 pound chicken breasts or tofu (for a vegetarian version)
• 1 cup carrots, sliced
• 1 cup bell peppers, sliced
• 1 cup baby corn
• 1/2 cup mushrooms, sliced
• 1 tablespoon ginger, minced
• Fresh cilantro for garnish

Instructions:

1. In the crockpot, combine coconut milk, vegetable or chicken broth, red curry paste, soy sauce, brown sugar, and lime juice.
2. Add the chicken or tofu, carrots, bell peppers, baby corn, mushrooms, and ginger.
3. Set the crockpot to low and cook for 6-7 hours or high for 3-4 hours.
4. Serve the soup hot, garnished with fresh cilantro.

Slow-Cooked Thai Coconut Curry Soup is a perfect fusion of creamy, spicy, and tangy flavors. The richness of the coconut milk balances the heat from the red curry paste, creating a comforting and deeply flavorful broth. With the tender vegetables and protein, this soup is filling and ideal for a cozy meal. It’s a great option for anyone looking for a bit of spice with their comfort food.

Crockpot Chinese Hot and Sour Soup

Hot and Sour Soup is a classic Chinese dish known for its tangy, spicy, and savory flavors. This crockpot version combines the heat from chili peppers with the sourness of vinegar, and the addition of tofu and mushrooms creates a hearty, satisfying soup. It’s perfect for when you want something light yet full of flavor.

Ingredients:

• 4 cups chicken broth
• 1/2 cup bamboo shoots, sliced
• 1/2 cup shiitake mushrooms, sliced
• 1/2 block (8 oz) firm tofu, cubed
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 2 tablespoons white vinegar
• 1 tablespoon chili paste or crushed red pepper flakes (adjust to heat preference)
• 2 tablespoons cornstarch mixed with 3 tablespoons water (for thickening)
• 1 egg, beaten
• 1/2 teaspoon sesame oil
• 2 green onions, chopped for garnish

Instructions:

1. In the crockpot, combine chicken broth, bamboo shoots, shiitake mushrooms, tofu, soy sauce, rice vinegar, white vinegar, and chili paste.
2. Set the crockpot to low and cook for 4-5 hours or on high for 2-3 hours.
3. Stir in the cornstarch mixture and cook for an additional 10-15 minutes to thicken the soup.
4. Slowly drizzle in the beaten egg while stirring gently to create egg ribbons.
5. Serve hot, garnished with sesame oil and chopped green onions.

Crockpot Chinese Hot and Sour Soup offers a perfect balance of spicy and tangy flavors that dance on your palate. The tofu and mushrooms provide great texture, and the egg ribbons make the broth silky and smooth. This soup is ideal for those who enjoy bold, flavorful dishes that pack a punch. It’s a great option for a light yet flavorful meal any time of year.

Note: More recipes are coming soon!