Ingredients
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24 dried shiitake or black Chinese mushrooms (2 to 3 ounces)
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2 carrots, cut into 1/2-by-2-inch sticks
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2 (8 ounce) cans bamboo shoots, rinsed
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2 (14 ounce) packages extra-firm water-packed tofu, drained
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1 teaspoon ground white pepper
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4 cups thinly sliced green cabbage
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4 ⅓ cups water, divided
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4 cups mushroom or vegetable broth
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1/4 cup white vinegar or rice vinegar
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¼ cup red-wine vinegar
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¼ cup reduced-sodium soy sauce, plus more to taste
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1 tablespoon chile-garlic sauce (see Tip), plus more to taste
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1 tablespoon minced fresh ginger
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3 tablespoons cornstarch
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1 tablespoon toasted sesame oil
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3 cups cooked lo mein noodles (about 6 ounces dry)
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1 cup sliced scallions
Directions
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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.
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Combine 4 cups water, broth, both vinegars, soy sauce, chile-garlic sauce and ginger in a bowl; add to the slow cooker.
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Cover and cook 4 hours on High or 7 to 8 hours on Low.
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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.
Nutrition Facts (per serving)
239 | Calories |
7g | Fat |
32g | Carbs |
14g | Protein |
Nutrition Facts | |
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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.