Ingredients

• 24 shiitake mushrooms (2-3 oz)
• 2 carrots, cut into 1/2” by 2” sticks OR rangiri
• 2-8oz cans bamboo shoots, rinsed (substitute celery)
• 2-14oz extra firm tofu cubed (I pressed to preserve integrity)
• 1 t pepper
• 4 c sliced green cabbage (napa)
• 4-1/3 c water divided
• 4 c mushroom or vegetable broth
• 1/4 c rice vinegar
• 1/4 c red wine vinegar
• 1/4 c soy sauce
• 1 T sriracha
• 3 T cornstarch
• 1 T toasted sesame oil
• 3 c cooked lo mein noodles (about 6oz dry)
• 1 c sliced scallions

1. Discard mushroom stems and cut the caps into 1/2in pieces. Spread the mushroom pieces in the bottom of a saucepan. Add carrots and bamboo. Add tofu. Sprinkle with pepper. Top with cabbage.
2. Combine 4c water, broth, both vinegars, soy sauce, sriracha in a bowl and add to the saucepan.
3. Cover and cook for and hour or two on high.
4. Whisk the remaining 1/3c water, cornstarch and sesame oil in a bowl. Stir in the soup. Cover and cook on high for approx 20 min. Stir in noodles, voer and heat through for 10 min. Serve topped with scallions and more soy or sriracha if needed.