Hot and sour soup with shiitakes and tofu
Dried shiitake mushroom(s)
Uncooked green cabbage
4 cup(s), thinly sliced and tightly packed
Fresh shiitake mushroom
6 oz, stems removed and caps sliced
Sriracha hot sauce
1 Tbsp, minced, peeled fresh
Fat free vegetable broth
64 oz, 2 (32-ounce) cartons
3 large, lightly beaten
Extra firm tofu
14 oz, (1 package), drained and cut into 1-inch cubes
Baby corn ears
15 oz, (1 can), drained
14 oz, (1 package), diced
Dark sesame oil
2 tsp, (Asian)
3 medium, thinly sliced
- Combine dried mushrooms and 1 cup boiling water in small bowl. Let stand until mushrooms are softened, about 20 minutes. Pour off water. Snip off mushroom stems and discard; slice mushroom caps.
- Mix together cabbage, fresh and dried shiitakes, soy sauce, vinegar, Sriracha, and ginger in 5- or 6-quart slow cooker. Pour broth over. Cover and cook until vegetables are tender, 3–4 hours on High or 6–8 hours on Low.
- Gradually add eggs to cooker in slow, steady stream, stirring slowly and constantly to form threads. Stir in corn, tofu, sesame oil, and 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