From Eating Well.

Ingredients
24 dried shiitake mushrooms (2-3 oz)
2 carrots, cut into 1/2-by-2-in sticks
2 8-oz cans bamboo shoots, rinsed
2 14-oz packages extra-firm tofu, drained
1 tsp ground white pepper
4 cups thinly sliced cabbage
4 1/3 cups water, divided
4 cups mushroom or vegetable broth
1/4 cup rice vinegar (can substitute white)
1/4 cup red wine vinegar
1/4 cup reduced-sodium soy sauce
1 Tbsp garlic chili paste
1 Tbsp minced fresh ginger
3 Tbsp cornstarch
1 Tbsp toasted sesame oil
3 cups cooked wheat noodles (about 6 oz dry)
1 cup sliced scallions

Preparation

1. Cut off mushroom stems and cut caps into 1/2-inch pieces. Spread the mushroom pieces in a 6-quart or larger slow cooker. Add carrots and bamboo shoots. Cut tofu into 1/2-inch pieces, add to slow cooker and sprinkle with white pepper. Top with cabbage.
2. Combine 4 cups water, broth, both vinegars, soy sauce, chili paste and ginger in a bowl; add to the slow cooker.
3. Cover and cook 4 hours on high or 7-8 hours on low.
4. Whisk the remaining 1/3 cup water, corn starch, and sesame oil in a bowl. Stir into soup. Cover and cook on high for 20 minutes. Stir in noodles, cover and heat through for 10 minutes.
5. Serve topped with scallions.

231 calories per serving, 8 servings of about 2 cups.