Healthy Recipes Soup Shiitake & Noodle Hot & Sour Soup 3.3 (9) 9 Reviews This vegetarian hot-&-sour-inspired soup is chock-full of tofu and vegetables, plus noodles to make it hearty enough for dinner. By Jim Romanoff Jim Romanoff Jim Romanoff was a food editor at EatingWell for almost 10 years, and edited two cookbooks for the brand, The EatingWell Healthy in a Hurry Cookbook and EatingWell Serves Two. He has worked for publications including Woman’s Day, Fresh Ideas, Rolling Stone, Us and Details. EatingWell's Editorial Guidelines Updated on April 18, 2024 Tested by EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands. EatingWell's Editorial Guidelines Save Rate PRINT Share Cook Time: 30 mins Additional Time: 3 hrs 30 mins Total Time: 4 hrs Servings: 8 Yield: 8 servings, about 2 cups each Nutrition Profile: High-Calcium Bone Health Nut-Free Dairy-Free Healthy Aging Healthy Immunity Vegan Vegetarian Egg-Free Low-Calorie Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 24 dried shiitake or black Chinese mushrooms (2 to 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 ⅓ cups water, divided 4 cups mushroom or vegetable broth 1/4 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 Directions Discard mushroom stems and cut the caps into 1/2-inch pieces. Spread the mushroom pieces in a 6-quart or larger slow cooker (see Tip). 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 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. Originally appeared: EatingWell Magazine, Soup Cookbook Rate It Print Nutrition Facts (per serving) 239 Calories 7g Fat 32g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Serving Size about 2 cups Calories 239 % Daily Value * Total Carbohydrate 32g 12% Dietary Fiber 4g 15% Total Sugars 4g Protein 14g 29% Total Fat 7g 9% Saturated Fat 1g 6% Vitamin A 2711IU 54% Vitamin C 17mg 19% Folate 48mcg 12% Sodium 684mg 30% Calcium 318mg 24% Iron 3mg 16% Magnesium 59mg 14% Potassium 431mg 9% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.