This vegetarian hot-&-sour-inspired soup is chock-full of tofu and vegetables, plus noodles to make it hearty enough for dinner.
- 24 dried shiitake or black Chinese mushrooms (2-3 ounces)
- 2 carrots, cut into ½-by-2-inch sticks
- 2 8-ounce cans bamboo shoots, rinsed
- 2 14-ounce packages extra-firm water-packed tofu, drained
- 1 teaspoon ground white pepper
- 4 cups thinly sliced green cabbage
- 4⅓ cups water, divided
- 4 cups mushroom or vegetable broth
- ¼ cup white vinegar or rice vinegar
- ¼ cup red-wine vinegar
- ¼ cup reduced-sodium soy sauce, plus more to taste
- 1 tablespoon chile-garlic sauce , plus more to taste
- 1 tablespoon minced fresh ginger
- 3 tablespoons cornstarch
- 1 tablespoon toasted sesame oil
- 3 cups cooked lo mein noodles (about 6 ounces dry)
- 1 cup sliced scallions
- Discard mushroom stems and cut the caps into ½-inch pieces.
- Spread the mushroom pieces in a 6-quart or larger slow cooker.
- Add carrots and bamboo shoots.
- Cut tofu into ½-inch pieces, add to slow cooker and sprinkle with white pepper. Top with cabbage.
- Combine 4 cups water, broth, both vinegars, soy sauce, chile-garlic sauce and ginger in a bowl; add to the slow cooker.
- Cover and cook 4 hours on High or 7 to 8 hours on Low.
- Whisk the remaining ⅓ cup water, cornstarch and sesame oil in a bowl.
- Stir into the soup.
- Cover and cook on High for 20 minutes.
- Stir in noodles, cover and heat through for 10 minutes.
- Serve topped with scallions and with more soy sauce and chile-garlic sauce, if desired.
Serving size: 1 Calories: 231 Fat: 6 Carbohydrates: 34 Sodium: 635 Fiber: 5 Protein: 13