Slow-Cooker Shiitake-Noodle Hot & Sour Soup

Photo by Meredith Corporation
  • Cook time
    7 hours 30 minutes
  • Serves
  • Test Kitchen-Approved

  • 24

    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


  • 1 tablespoon

    toasted sesame oil

  • 3 cups

    cooked lo mein noodles (about 6 ounces dry)

  • 1 cup

    sliced scallions

  1. 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.
  2. 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.
  3. Cover and cook for 4 hours on High or 7 to 8 hours on Low.
  4. 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.

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