dried shiitake or black Chinese mushrooms (2 to 3 ounces)
carrots, cut into ½-by-2-inch sticks
(8-ounce) cans bamboo shoots, rinsed
(14-ounce) packages extra-firm water-packed tofu, drained and cut into ½-inch pieces
ground white pepper
thinly sliced green cabbage
4 1/3 cups
mushroom or vegetable broth
white vinegar or rice vinegar
reduced-sodium soy sauce, plus more to taste
chile-garlic sauce, plus more to taste
minced fresh ginger
toasted sesame oil
cooked lo mein noodles (about 6 ounces dry)
In This Recipe
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.
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.
Cover and cook for 4 hours on High or 7 to 8 hours on Low.
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.