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Line the bottom of the slow cooker with the mushrooms. Top with the broccoli slaw and bamboo shoots. Dice up the tofu into 1/2 inch pieces and add them to the cooker. Sprinkle your white pepper cover the tofu. Mix 4 cups water, vegetable broth, both vinegars, soy sauce, Sriracha sauce and ginger in a bowl. Mix it well. Taste the mix before you add it to the slow cooker and adjust seasonings as necessary. Set the cooker on high for 4 hours or low for 8 hours. After 8 hours on low (or 4 hours on high), take the remaining 1/3 cup water, cornstarch and sesame oil and whisk together in a bowl until there are no lumps, then stir in to the soup and cook for another 20 minutes. Stir in the dry noodles and cook for an additonal 10 minutes. Sprinkle with scallions, add more soy sauce and more Sriracha, if desired.
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Oval shape fits whole chickens, roasts, bread — self-basting lid
Enameled Dutch oven for braising, bread baking, stewing
Black matte enamel interior — superior browning and self-basting lid
Professional-grade blender — silky purees, hot soups, nut butters
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising