Shiitake & Noodle Hot & Sour Soup
This vegetarian hot-&-sour-inspired soup is chock-full of tofu and vegetables, plus noodles to make it hearty enough for dinner.
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.
2 vegetable, 1 medium-fat protein, 1 starch, 1/2 fat