Hot & Sour Soup with Rice Noodles

I love hot and sour soup! This is my rendition with a couple additions to make it hearty enough for a meal.
 
Slightly hot, slightly sour tofu and rice noodle soup with fresh ginger, shredded cabbage and crunchy water chestnuts. Great as a side but hearty enough for an entree.

Hot & Sour Soup
1 tsp sesame oil
1 tbl minced fresh ginger
1 bunch scallions, small dice, white and green parts divided
1 cup thinly shredded green cabbage
1 tsp sambal chili paste
4 cups vegetable broth
2 cups water
1/4 cup tamari
3 tbl rice wine vinegar
1 tsp organic cane sugar
1 no-chikn bouillon cube
1 cup frozen corn kernels
8 oz water chestnuts, drained and rinsed
8 oz fresh, pre-fried tofu, small cubes (readily available in Asian markets)
5 oz rice noodles

In a medium soup pot, heat the sesame oil and add the ginger and white/;ight green parts of the scallions. Saute 2-3 minutes until fragrant. Add the cabbage and sambal and toss to coat. Cook 2 minutes more.
Add the broth, water, tamari, vinegar, sugar and bouillon cube. Stir to combine. Add the corn, water chestnuts and tofu.
Cover and simmer lightly for 15 minutes. Add the noodles and simmer 15 minutes more.
Garnish with the dark green scallion pieces.