Shiitake & Noodle Hot & Sour Soup

Shiitake & Noodle Hot & Sour Soup

12 Reviews
From: EatingWell Magazine, Soup Cookbook

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

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 24 dried shiitake or black Chinese mushrooms (2 to 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 (see Tip), 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


  • Active

  • Ready In

  1. Discard mushroom stems and cut the caps into ½-inch pieces. Spread the mushroom pieces in a 6-quart or larger slow cooker (see Tip). Add carrots and bamboo shoots. Cut tofu into ½-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 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.
  • To make ahead: Prep mushrooms and vegetables; combine the liquids and ginger used in Step 2. Refrigerate separately.
  • Equipment: 6-quart or larger slow cooker
  • Tips: Look for chile-garlic sauce, a blend of ground chiles, garlic and vinegar, in the Asian section of large supermarkets. Refrigerate for up to 1 year.
  • For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.

Nutrition information

  • Serving size: about 2 cups
  • Per serving: 239 calories; 7 g fat(1 g sat); 4 g fiber; 32 g carbohydrates; 14 g protein; 48 mcg folate; 0 mg cholesterol; 3 g sugars; 2,711 IU vitamin A; 17 mg vitamin C; 318 mg calcium; 3 mg iron; 683 mg sodium; 431 mg potassium
  • Nutrition Bonus: Vitamin A (54% daily value), Calcium (32% dv), Vitamin C (28% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 2 vegetable, 1 medium-fat protein, 1 starch, ½ fat

Reviews 12

March 26, 2019
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By: Jackstng
This was such a disappointment and it was so much soup that I was stuck with. It wasn't awful but just wasn't something that I wouldn't want to reach for again. The tofu just didn't do the soup any favors.
September 21, 2017
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By: Susan Zack
This recipe is good as a basic recipe. I want to mention that many of the reviews that indicate it was either salty or the broth was not flavorful, those folks need to evaluate what their initial vegetable or mushroom broth consisted of and how flavorful that was is how flavorful this will be. Also, yes using either crushed garlic or more srirachi helped this soup, but I found that taking a few of the dried shitake mushrooms and pulverizing them in my magic bullet to a powder and adding to the soup really made it taste wonderful. I would give this an additional star if the author went in and made allowances and suggested options.
September 18, 2017
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By: Jasmine
I loved this!!! I used chicken instead of tofu, and it was still amazing!
March 09, 2017
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By: Jeff Campbell
Good stuff! I pretty well followed it, but like most things I cook, I did tweak a little. Mine was definitely hot and sour, although the chili sauce I use is mild since my kids eat this. If you want it hotter just add some rooster sauce. Next time, I'll probably use bok choy instead of regular cabbage and I don't like tofu due to how soy affects estrogen levels so I used a Quorn meat substitute. I also added diced potatoes since my daughters love that. I also didn't have corn starch and was also worried my wife wouldn't want to have to mess with all that at the end of her long day, so I did 2 TBS of corn masa at the very beginning and that worked fine. That sounds like a lot of changes but really the flavor profile comes from the vinegars, chili sauce, soy sauce and sesame oil. Good stuff!
January 21, 2017
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By: Janelle
I made this a super long time ago, but I remember it being pretty good... It was a huge amount though! It wasn't knock-your-socks-off, but it was tasty enough. :)
March 21, 2013
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By: SarahOwens
Exactly What I'd Hoped For I started this in the slow cooker, but ended up moving it all to the Dutch oven because my slow cooker was just too small. (It's a 5.5 qt slow cooker, the Dutch oven is 7 qt.) You'll definitely need at least the 6 qt. slow cooker the recipe calls for. I was pretty happy my Dutch oven was 7 qt. for this one. We had never tried tofu in our house, so this was a first to us. It was fantastic, and will get made a lot. After adding everything to the Dutch oven, I simmered it for about an hour, (kept checking it for flavor) then added the sesame oil mixture, and finally the noodles. We couldn't ask for anymore from this recipe. The flavors were incredible, and we loved the spice from the Sriracha. Everything was a perfect blend. It's so filling too! Very grateful to have this one in my arsenal. Thanks Eating Well! Pros: Flavors Cons: Need a pretty big slow cooker
November 10, 2012
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By: EatingWell User
Wow, huge disappointment. Not hot, not sour, just bland. Was all set to have a spicy, good to ward off colds at the beginning of cold weather soup, & this just put me to sleep. Headed to the garbage disposal!
July 01, 2012
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By: EatingWell User
Broth not good I really think the amount of cabbage ruined the broth for me. The hot and sour part is very similar to my favorite recipe for hot and sour soup. I can only guess the cabbage made the difference for me in a bad way, in this soup. Pros: Hot and sour-- yep Cons: broth not the best
January 25, 2012
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By: EatingWell User
Unique and hearty This soup was easy to make and really filling! I think I added too much Soy Sauce, and I luckily doubled the amount of chili-ginger paste it asked for. I thought it was pretty great! Pros: shittake mushrooms are meaty and great, spicy (doubled chili-ginger paste), and filling Cons: a little too salty
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