Hot & Sour Soup with Shiitakes & Tofu

Instructions

1. 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.
2. 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.
3. 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.
4. Per serving: about 1 3/4 cups