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Shiitake & Noodle Hot & Sour Soup

http://www.eatingwell.com/recipes/shiitake_hot_sour_soup.html

From EatingWell:  January/February 2012

This vegetarian hot-&-sour-inspired soup is chock-full of tofu and vegetables, plus noodles to make it hearty enough for dinner.

8 servings, about 2 cups each | Active Time: 30 minutes | Total Time: Slow-cooker time: 4-8 hours

Ingredients

Preparation

  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 and bamboo shoots. Cut tofu into 1/2-inch pieces, add to slow cooker and sprinkle with white pepper. Top with cabbage.
  2. Combine 4 cups water, broth, both vinegars, soy sauce, chile-garlic sauce and ginger in a bowl; add to the slow cooker.
  3. Cover and cook 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. 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.

Nutrition

Per serving : 231 Calories; 6 g Fat; 1 g Sat; 2 g Mono; 0 mg Cholesterol; 34 g Carbohydrates; 13 g Protein; 5 g Fiber; 635 mg Sodium; 494 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 starch, 1 1/2 vegetable, 1 medium-fat meat

Tips & Notes