Cook Time:30 minsAdditional Time:3 hrs 30 minsTotal Time:4 hrsServings:8Yield:8 servings, about 2 cups eachJump to Nutrition Facts
Cook Time:30 minsAdditional Time:3 hrs 30 minsTotal Time:4 hrsServings:8Yield:8 servings, about 2 cups each
Cook Time:30 mins
Cook Time:
30 mins
Additional Time:3 hrs 30 mins
Additional Time:
3 hrs 30 mins
Total Time:4 hrs
Total Time:
4 hrs
Servings:8
Servings:
8
Yield:8 servings, about 2 cups each
Yield:
8 servings, about 2 cups each
Jump to Nutrition Facts
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Ingredients
24dried shiitake or black Chinese mushrooms (2 to 3 ounces)
2(8 ounce) cansbamboo shoots, rinsed
2(14 ounce) packagesextra-firm water-packed tofu, drained
1teaspoonground white pepper
4cupsthinly sliced green cabbage
4 ⅓cupswater, divided
4cupsmushroom or vegetable broth
1/4 cup white vinegar or rice vinegar
¼cupred-wine vinegar
¼cupreduced-sodium soy sauce, plus more to taste
1 tablespoon chile-garlic sauce (see Tip), plus more to taste
1tablespoonminced fresh ginger
3tablespoonscornstarch
1tablespoontoasted sesame oil
3 cups cooked lo mein noodles (about 6 ounces dry)
1cupsliced scallions
DirectionsDiscard 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.TipsTo make ahead: Prep mushrooms and vegetables; combine the liquids and ginger used in Step 2. Refrigerate separately.Equipment: 6-quart or larger slow cookerTips: 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
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.TipsTo make ahead: Prep mushrooms and vegetables; combine the liquids and ginger used in Step 2. Refrigerate separately.Equipment: 6-quart or larger slow cookerTips: 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.
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
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Nutrition Facts(per serving)239Calories7gFat32gCarbs14gProtein
Nutrition Facts(per serving)
- 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.
