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Hearty, healthy, and spicy hot! I scoured the internet and couldn't find recipe that sounded exactly like what I wanted: a cross between my favorite Chinese soup and Noodles & Company's Japanese pan noodles. The following is adapted it so it's not extremely spicy, since I added about 3 tablespoons of red pepper to my personal batch. But taste test as you add the spices so you can make it as hot (or not) as your palate prefers. Enjoy.
- 1 bunch green onion, chopped
- 3 fresh garlic cloves, crushed
- 1 green pepper, chopped
- 1⁄2 cup baby carrots, chopped
- 1⁄2 large white cabbage
- 1⁄2 cup bamboo shoot, in water
- 1 cup dried shiitake mushroom
- 2 cups diced tomatoes
- 1 quart beef stock (not broth)
- 2 cups chicken stock (not broth)
- 2 tablespoons olive oil
- 1⁄2 cup low sodium soy sauce (can be adjusted to taste)
- 1⁄2 cup mirin or 1⁄2 cup sushi rice vinegar
- 1 dash ground ginger
- 1 dash cracked red pepper
- 1 dash black pepper
- 1 dash white pepper
- 1 dash dried mustard
Optional Garnish or Proteins
- 1 (8 ounce) package firm tofu, cut into strips, stir fried or 1⁄2 lb cooked shrimp
- fresh cilantro or fresh bean sprouts or lime wedges or cooked and drained noodles
- Let Shiitake mushrooms soak in bowl of warm water for 30 minutes. If Shiittake is fresh, skip this step.
- Slice mushrooms into strips.
- Chop onion, green pepper, cabbage, carrots.
- In stockpot, add oil, garlic, onion, green pepper, and carrot. Saute over medium heat until soft.
- Add cabbage, stir for a few minutes to soften.
- Add beef stock, chicken stock, tomatoes, soy sauce, mirin, and spices. Stir.
- Increase heat to bring to boil. Then add bamboo slices and sliced mushrooms.
- Cover stockpot and simmer for 20 to 30 minutes over medium low heat.
- Serve in soup bowls, if using noodles, cook them separate and add to soup now. Top with protein, next the bean sprouts, lime wedge, and finally the cilantro.