Shiitake & Noodle Hot & Sour Soup

Adapted from www.eatingwell.com

• 24 fresh shiitake mushrooms, sliced into thin strips
  
• 2 carrots, cut into 1/2-by-2-inch sticks
• 1 4-ounce can water chestnuts, rinsed
• 2 14-ounce packages extra-firm water-packed tofu, drained and cubed
  
• 1 teaspoon ground white pepper
• 4 cups thinly sliced green cabbage
• 4 1/3 cups water, divided
• 4 cups mushroom broth
• 1/4 cup rice vinegar
• 1/4 cup red-wine vinegar
• 1/4 cup reduced-sodium soy sauce, plus more to taste
• 2 tablespoon chile-garlic sauce, plus more to taste
• 1 tablespoon minced fresh ginger
• 3 tablespoons cornstarch
• 1 tablespoon toasted sesame oil
• 3 cups cooked lo mein or udon noodles (about 6 ounces dry)
• 1 cup sliced scallions

Preparation

1. Add mushrooms, carrots, water chestnuts, tofu, cabbage and pepper to a large pot.
2. Combine 4 cups water, broth, both vinegars, soy sauce, chile-garlic sauce and ginger in a bowl; add to the pot.
3. Cover and cook 40 minutes.
4. Whisk the remaining 1/3 cup water, cornstarch and sesame oil in a bowl. Stir into the soup. Cover and bring to a boil. Stir in noodles and scallions, cover and simmer for 10 minutes. Serve with more soy sauce and chile-garlic sauce, if desired.