"This vegetarian hot-and-sour-inspired soup is chock-full of tofu and vegetables, plus noodles to make it hearty enough for dinner...."
INGREDIENTS
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24 dried shiitake or black Chinese mushrooms
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2 carrots
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2 bamboo shoots
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2 extra-firm water-packed tofu
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1 ground white pepper
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4 thinly sliced green cabbage
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4.33 water
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4 mushroom or vegetable broth
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1/4 white vinegar or rice vinegar
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1/4 red-wine vinegar
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1/4 reduced-sodium soy sauce
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1 chile-garlic sauce (see Tip)
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1 minced fresh ginger
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3 cornstarch
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1 toasted sesame oil
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3 cooked lo mein noodles
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1 sliced scallions