Slow-Cooker Hot & Sour Soup

• 12 fresh shitake mushrooms
• 1/2 ounce dried porcini mushrooms (or black Chinese mushrooms if you can find them)
• 2 carrots, cut into 1/2 by 2 inch sticks
• 2 8-ounce cans bamboo shoots rinsed
• 2 14-ounce packages extra-firm water-packed tofu, drained
• 1 tsp. black pepper
• 4 cups thinly sliced green cabbage
• 4 cups low-sodium beef broth
• 4 cups mushroom or vegetable broth
• 1/4 cup white vinegar or rice vinegar
• 1/4 cup red wine vinegar
• 1/4 cup low-sodium soy sauce, plus more to taste
• 1 Tbsp. chile-garlic sauce
• 1 Tbsp. minced fresh ginger
• 3 Tbsp. cornstarch
• 1/2 tsp. sesame oil (or to your liking)
• 3 cups lo mein noodles (optional)
• 1 cup sliced scallions

Discard mushroom stems and cut the caps into 1/2 inch slices.  Spread mushroom pieces in a 6-quart slow cooker.  Add carrots and bamboo shoots.  Cut tofu into 1/2 inch pieces and add to slow cooker.  Sprinkle with pepper.  Top with cabbage.

Combine broth, both vinegars, soy sauce, chile-garlic sauce and ginger in a bowl; add to slow cooker.

Cover and cook 4 hours on High or 7 to 8 hours on Low.

Whisk 1/3 cup of water, cornstarch and sesame oil in a bowl.  Stir into soup.  Cover and cook on High for 20 minutes.  Stir in noodles (if using) and heat through for 10 minutes.  Top with scallions.

To Make Ahead:  Prep mushrooms and veggies;  combine the liquids and ginger and refrigerate separately.

~Adapted from Eating Well