Shiitake & Noodle Hot & Sour Soup
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.
- 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
- 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.
- 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 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.
Tips & Notes
- 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.
Per serving: 231 calories; 6 g fat (1 g sat, 2 g mono); 0 mg cholesterol; 34 g carbohydrates; 0 g added sugars; 13 g protein; 5 g fiber; 635 mg sodium; 494 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
More From EatingWell
On a weekend morning, there’s nothing better than a hot stack...
Skip the store-bought candies and make your own! Try our...
Whether you’re vegan or entertaining a vegan guest for...
Thanksgiving dinner isn’t complete without an apple pie or...
The season of decorative holiday cookies is one of the most...
Whether you're looking for a quick breakfast or a refreshing...
Sweet potato casserole is a traditional Thanksgiving side...
Chicken is always a favorite for anyone looking for a protein...
The tartness of fresh cranberries is a flavorful addition to...
Make your own pickles! Get the most out of summer’s bounty by...
A piping-hot bowl of soup is a satisfying meal for a cozy...
Our healthy carrot recipes will help you get your fill of...
In just 10 minutes, make a delicious Thanksgiving appetizer...
Don't let muffins fool you: they may sound healthy, but many...
When it’s chilly outside, there’s no better way to warm up...
Wake up with these delicious and healthy recipes for homemade...
- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- Main Ingredient
- Vegetarian, soy
- Preparation/ Technique
- Slow cooker/Crockpot
- January/February 2012