Shiitake & Noodle Hot & Sour Soup

Shiitake & Noodle Hot & Sour Soup

7 Reviews
From: EatingWell Soups Special Issue April 2016

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
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  • 24 dried shiitake or black Chinese mushrooms (2-3 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
  • 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 (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

Preparation

  • Active

  • Ready In

  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.
  • Make Ahead Tip: Prep mushrooms and vegetables; combine the liquids and ginger used in Step 2. Refrigerate separately.
  • Equipment: 6-quart or larger slow cooker
  • Tip: 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: 226 calories; 6 g fat(1 g sat); 4 g fiber; 32 g carbohydrates; 13 g protein; 58 mcg folate; 0 mg cholesterol; 4 g sugars; 0 g added sugars; 2711 IU vitamin A; 17 mg vitamin C; 238 mg calcium; 2 mg iron; 691 mg sodium; 449 mg potassium
  • Nutrition Bonus: Vitamin A (55% daily value), Vitamin C (30% dv), Calcium (24% dv), Folate & Magnesium (16% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 1 1/2 vegetable, 1 medium-fat meat

Reviews 7

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
January 22, 2012
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By: EatingWell User
Tasty and hearty. This soup is chocked full of veggies and plenty of protein in the tofu. I love it! 'Im going to experiment with different vinegars and if someone has a favorite please share. Pros: It's low calorie and filling! Cons: I added more garlic chili sauce and salt
January 22, 2012
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By: EatingWell User
Doubled soy sauce and chile sauce, and added 1 clove of garlic. Also added about a Tablespoon of sea salt. Pros: Easy
January 19, 2012
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By: EatingWell User
Disappointed This soup is just average. I used vegetable stock and followed directions exactly and it was more hot than sour and it seemed like it was missing something. Pros: Easy to make Cons: Not great