Tofu, Shiitake & Noodle Hot & Sour Soup

So… it’s been about a year and a half since I have posted to this blog. I’m making an early New Years resolution to post on this most. I’ve cooked up some VERY tasty lactose free goodies over the past year and a half, but I always forget to take pictures until I’ve already stored the leftovers!

It’s been UNSEASONABLY warm in Boston, squashing my hopes of making hearty stews, but on a 70 degree December day, I set out to make a light spring soup and found this delicious recipe. I did not follow the recipe to a t, so below find my variation!

Ingredients:

One package of sliced shiitake mushrooms (about 5 ounces)
2 large carrots, peeled and sliced into 2 in x 1/2 in slices
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 1/3 cups water, divided
4 cups vegetable broth
1/4 cup white vinegar or rice vinegar
1/4 cup red-wine vinegar
1/4 cup reduced-sodium soy sauce, plus more to taste
1 tablespoon chili-garlic sauce, plus more to taste
2 teaspoons of ground ginger
3 tablespoons cornstarch
1 tablespoon toasted sesame oil
6 ounces of dry vermicelli noodles
1/2 cup sliced scallions

Directions:

Rinse the mushrooms and cut into 1/2 pieces. Spread the mushroom pieces in a 6-quart or larger slow cooker. Add carrots and bamboo shoots. Cut tofu into 1/2-inch pieces, add to slow cooker and sprinkle with white pepper. Top with cabbage.

2. Combine 4 cups water, broth, both vinegars, soy sauce, chili-garlic sauce and ginger in a bowl; add to the slow cooker.

3. Cover and cook 4 hours on High or 7 to 8 hours on Low.

4. Whisk the remaining 1/3 cup water, cornstarch and sesame oil in a bowl. Stir into the soup as well as the scallions. Cover and cook on High for 20 minutes. Add the noodles, cover and heat through for 15 minutes. Serve with more soy sauce and chili-garlic sauce, if desired. I also flavored it with a little garlic powder to taste.