Pan-Asian Hot and Sour Soup

• 1 bunch green onion, chopped
• 3 fresh garlic cloves, crushed
• 1 green pepper, chopped
• 12 cup baby carrots, chopped
• 12 large white cabbage
• 12 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
• 12 cup low sodium soy sauce (can be adjusted to taste)
• 12 cup mirin or 12 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
• 1 (8 ounce) package firm tofu, cut into strips, stir fried or 12 lb cooked shrimp
• fresh cilantro or fresh bean sprouts or lime wedges or cooked and drained noodles

1. Let Shiitake mushrooms soak in bowl of warm water for 30 minutes.
2. If Shiittake is fresh, skip this step.
3. Slice mushrooms into strips.
4. Chop onion, green pepper, cabbage, carrots.
5. In stockpot, add oil, garlic, onion, green pepper, and carrot.
6. Saute over medium heat until soft.
7. Add cabbage, stir for a few minutes to soften.
8. Add beef stock, chicken stock, tomatoes, soy sauce, mirin, and spices.
9. Stir.
10. Increase heat to bring to boil.
11. Then add bamboo slices and sliced mushrooms.
12. Cover stockpot and simmer for 20 to 30 minutes over medium low heat.
13. Serve in soup bowls, if using noodles, cook them separate and add to soup now.
14. Top with protein, next the bean sprouts, lime wedge, and finally the cilantro.

green onion, garlic, green pepper, baby carrots, white cabbage, bamboo shoot, shiitake mushroom, tomatoes, beef, chicken stock, olive oil, soy sauce, mirin, ground ginger, cracked red pepper, black pepper, white pepper, mustard, firm tofu, fresh cilantro

Taken from www.food.com/recipe/pan-asian-hot-and-sour-soup-343947 (may not work)