dried shiitake or black Chinese mushrooms (2 to 3 ounces)
2
carrots, 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
1 teaspoon
ground white pepper
4 cups
thinly sliced green cabbage
4 1/3 cups
water, divided
4 cups
mushroom or 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
chile-garlic sauce, plus more to taste
1 tablespoon
minced fresh ginger
3 tablespoons
cornstarch
1 tablespoon
toasted sesame oil
3 cups
cooked lo mein noodles (about 6 ounces dry)
1 cup
sliced scallions
Directions
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.