Pan-Asian Hot and Sour Soup

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.

• Ready In: 50 mins
• Serves: 6

Ingredients

• Soup

• 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

Directions

1. Let Shiitake mushrooms soak in bowl of warm water for 30 minutes. If Shiittake is fresh, skip this step.
2. Slice mushrooms into strips.
3. Chop onion, green pepper, cabbage, carrots.
4. In stockpot, add oil, garlic, onion, green pepper, and carrot. Saute over medium heat until soft.
5. Add cabbage, stir for a few minutes to soften.
6. Add beef stock, chicken stock, tomatoes, soy sauce, mirin, and spices. Stir.
7. Increase heat to bring to boil. Then add bamboo slices and sliced mushrooms.
8. Cover stockpot and simmer for 20 to 30 minutes over medium low heat.
9. 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.