Shiitake Noodle Hot and Sour Soup

Recipe courtesy of Renée Kohlman of Sweetsugarbean.
Serves: 6
Prep time: 10 minutes
Total time: 30 minutes
  • 8 cups of chicken or vegetable stock
  • 3 cups thinly sliced cabbage
  • 8 ounces shiitake mushrooms, thinly sliced, stems discarded
  • 2 carrots, cut into matchsticks
  • 1/4 cup rice vinegar
  • 1/4 cup low-sodium tamari or soy sauce
  • 1 Tbsp minced ginger
  • 2 garlic cloves, minced
  • 1 Tbsp chili garlic sauce
  • 1/4 cup cornstarch
  • 100 grams rice stick noodles
  • 1 pkg tofu, cut into 1/2-inch cubes
  • 1 cup thinly sliced scallions
  • 1 tsp sesame oil
  • Salt and pepper to taste
  • 1. In a large Dutch oven, add the stock, cabbage, mushrooms, carrots, rice vinegar, tamari, ginger, garlic, and chili garlic sauce. Bring to a boil, then turn the heat to medium-low and simmer for five minutes.
  • 2. Whisk together the cornstarch and 1/4 cup of water. Stir into the soup. Simmer for a couple of minutes.
  • 3. Add the noodles, and cook for a few more minutes. Stir in the tofu and most of the scallions.
  • 4. Season to taste. If you want it more sour or hot, adjust accordingly.
  • 5. Ladle into bowls and garnish with more scallions and hot sauce. Serve immediately.