Hot and Sour Soup with Shiitakes and Tofu
Dried shiitake mushrooms
Uncooked green cabbage
4 cup(s), tightly packed, thinly sliced
Fresh shiitake mushroom
6 oz, stems removed, caps sliced
2 tbsp(s), or to taste
Sriracha hot sauce
1 tbsp(s), peeled, minced
Fat free reduced sodium vegetable broth
64 fl oz
3 egg(s), lightly beaten
Baby corn ears
15 oz, drained
14 oz, drained and diced
Dark sesame oil
3 medium, thinly sliced
- In a small bowl, combine dried mushrooms and 1 cup boiling water. Let stand until mushrooms are softened, about 20 minutes. Pour off water. Snip off mushroom stems and discard; slice mushroom caps.
- In a 5- or 6-qt slow cooker, mix together cabbage, shiitakes, soy sauce, vinegar, sriracha, and ginger in a 5- or 6-qt slow cooker. Pour broth over. Cover and cook until vegetables are tender, 3 to 4 hours on High or 6 to 8 hours on Low.
- To slow cooker, add eggs in a slow, steady stream, stirring constantly to form threads. Stir in corn, tofu, sesame oil, and black pepper. Cover and cook until corn is heated through, about 5 minutes on High. Ladle soup evenly into 8 bowls and sprinkle with scallions and basil leaves, if using.
- Per serving: about 1 3/4 cups