Shiitake Noodle Hot and Sour Soup

• 8 cups of chicken or vegetable stock
• 3 cups thinly sliced cabbage
• 8 ounces shiitake mushrooms, thinly sliced, stems discarded
• 2 carrots, cut into matchsticks
• 1/4 cup rice vinegar
• 1/4 cup low-sodium tamari or soy sauce
• 1 Tbsp minced ginger
• 2 garlic cloves, minced
• 1 Tbsp chili garlic sauce
• 1/4 cup cornstarch
• 100 grams rice stick noodles
• 1 pkg tofu, cut into 1/2-inch cubes
• 1 cup thinly sliced scallions
  
• 1 tsp sesame oil
• Salt and pepper to taste

• In a large Dutch oven, add the stock, cabbage, mushrooms, carrots, rice vinegar, tamari, ginger, garlic, and chili garlic sauce. Bring to a boil, then turn the heat to medium-low and simmer for five minutes.
• Whisk together the cornstarch and 1/4 cup of water. Stir into the soup. Simmer for a couple of minutes.
• Add the noodles, and cook for a few more minutes. Stir in the tofu and most of the scallions.
• Season to taste. If you want it more sour or hot, adjust accordingly.
• Ladle into bowls and garnish with more scallions and hot sauce. Serve immediately.