1/4 cup reduced-sodium soy sauce, plus more to taste
1 tablespoon chile-garlic sauce (see Tip), plus more to taste
1 tablespoon minced fresh ginger
3 tablespoons cornstarch
1 tablespoon toasted sesame oil
3 cups cooked lo mein noodles (about 6 ounces dry)
1 cup sliced scallions
Discard mushroom stems and cut the caps into 1/2-inch pieces. Spread the mushroom pieces in a 6-quart or larger slow cooker. Add carrots and bamboo shoots. Cut tofu into 1/2-inch pieces, add to slow cooker and sprinkle with white pepper. Top with cabbage.
Combine 4 cups water, broth, both vinegars, soy sauce, chile-garlic sauce and ginger in a bowl; add to the slow cooker.
Cover and cook 4 hours on High or 7 to 8 hours on Low.
Whisk the remaining 1/3 cup water, cornstarch and sesame oil in a bowl. Stir into the soup. Cover and cook on High for 20 minutes. Stir in noodles, cover and heat through for 10 minutes. Serve topped with scallions and with more soy sauce and chile-garlic sauce, if desired.
Tips & Notes
Make Ahead Tip: Prep mushrooms and vegetables; combine the liquids and ginger used in Step 2. Refrigerate separately. Equipment: 6-quart or larger slow cooker
Tip: Look for chile-garlic sauce, a blend of ground chiles, garlic and vinegar, in the Asian section of large supermarkets. Refrigerate for up to 1 year.
For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.
Per serving: 231 calories; 6 g fat (1 g sat, 2 g mono); 0 mg cholesterol; 34 g carbohydrates; 0 g added sugars; 13 g protein; 5 g fiber; 635 mg sodium; 494 mg potassium.
Nutrition Bonus: Vitamin A (55% daily value), Vitamin C (30% dv), Calcium (24% dv), Folate & Magnesium (16% dv)