- 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
- Add mushrooms, carrots, water chestnuts, tofu, cabbage and pepper to a large pot.
- Combine 4 cups water, broth, both vinegars, soy sauce, chile-garlic sauce and ginger in a bowl; add to the pot.
- Cover and cook 40 minutes.
- 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.