Slow-Cooker Shiitake-Noodle Hot & Sour Soup Recipe

Name: Slow-Cooker Shiitake-Noodle Hot & Sour Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 dried shiitake or black Chinese mushrooms (2 to 3 ounces); 2 carrots, cut into 1/2-by-2-inch sticks; 2 (8-ounce) cans bamboo shoots, rinsed; 2 (14-ounce) packages extra-firm water-packed tofu, drained and cut into 1/2-inch pieces; 1 teaspoon ground white pepper; 4 cups thinly sliced green cabbage; 4 1/3 cups water, divided; 4 cups mushroom or vegetable broth; 1/4 cup white vinegar or rice vinegar; 1/4 cup red-wine vinegar; 1/4 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

Servings: persons

24 dried shiitake or black Chinese mushrooms (2 to 3 ounces)
2 carrots, cut into 1/2-by-2-inch sticks
2 (8-ounce) cans bamboo shoots, rinsed
2 (14-ounce) packages extra-firm water-packed tofu, drained and cut into 1/2-inch pieces
1 teaspoon ground white pepper
4 cups thinly sliced green cabbage
4 1/3 cups water, divided
4 cups mushroom or vegetable broth
1/4 cup white vinegar or rice vinegar
1/4 cup red-wine vinegar
1/4 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

1
Discard mushroom stems and cut the caps into 1/2-inch pieces. Spread the mushroom pieces in a 6-quart (or larger) slow cooker. Add carrots, bamboo shoots and tofu to slow cooker; sprinkle with white pepper. Top with cabbage.
2
Combine 4 cups water, broth, white (or rice) vinegar, red-wine vinegar, soy sauce, chile-garlic sauce and ginger in a bowl; add to the slow cooker.
3
Cover and cook for 4 hours on High or 7 to 8 hours on Low.
4
Whisk the remaining 1/3 cup water, cornstarch and sesame oil in a bowl. Stir into the soup. If using the Low setting, turn to High. Cover and cook for 20 minutes. Stir in noodles, cover and cook for 10 minutes more. Serve topped with scallions and with more soy sauce and chile-garlic sauce, if desired.

971

kcal

Calories

Fat

176

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 24 dried shiitake or black Chinese mushrooms (2 to 3 ounces), 2 carrots, cut into 1/2-by-2-inch sticks, 2 (8-ounce) cans bamboo shoots, rinsed, 2 (14-ounce) packages extra-firm water-packed tofu, drained and cut into 1/2-inch pieces, and more.

Yes, Slow-Cooker Shiitake-Noodle Hot & Sour Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow-Cooker Shiitake-Noodle Hot & Sour Soup

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