Author Notes: Dried mushrooms rehydrate as you slow-cook this classic Chinese soup, giving the broth deep umami flavor. With the addition of cooked noodles at the end, it’s a satisfying vegetarian meal. 

Slow-Cooker Shiitake-Noodle Hot & Sour Soup

Serves: 8 
Cook time: 7 hrs 30 min

Ingredients

• 24dried shiitake or black Chinese mushrooms (2 to 3 ounces)
• 2carrots, cut into ½-by-2-inch sticks
• 2(8-ounce) cans bamboo shoots, rinsed
• 2(14-ounce) packages extra-firm water-packed tofu, drained and cut into ½-inch pieces
• 1teaspoon ground white pepper
• 4cups thinly sliced green cabbage
• 4 1/3cups water, divided
• 4cups mushroom or vegetable broth
• 1/4cup white vinegar or rice vinegar
• 1/4cup red-wine vinegar
• 1/4cup reduced-sodium soy sauce, plus more to taste
• 1tablespoon chile-garlic sauce, plus more to taste
• 1tablespoon minced fresh ginger
• 3tablespoons cornstarch
• 1tablespoon toasted sesame oil
• 3cups cooked lo mein noodles (about 6 ounces dry)
• 1cup sliced scallions

Directions

1. Discard mushroom stems and cut the caps into ½-inch pieces. Spread the mushroom pieces in a 6-quart (or larger) slow cooker. Add carrots, bamboo shoots and tofu to slow cooker; sprinkle with white pepper. Top with cabbage.
2. Combine 4 cups water, broth, white (or rice) vinegar, red-wine vinegar, soy sauce, chile-garlic sauce and ginger in a bowl; add to the slow cooker.
3. Cover and cook for 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. If using the Low setting, turn to High. Cover and cook for 20 minutes. Stir in noodles, cover and cook for 10 minutes more. Serve topped with scallions and with more soy sauce and chile-garlic sauce, if desired.

https://food52.com/recipes/78165-slow-cooker-shiitake-noodle-hot-sour-soup