Ingredients

For the soup base 1 tablespoon groundnut oil 2 handfuls fresh shitake mushrooms, sliced or 1 small handful of dried Chinese mushrooms, pre-soaked and sliced 2.5cm/1 inch piece of fresh root ginger, peeled and thinly sliced 1 red chilli, deseeded and finely chopped 1 tablespoon shaoshing rice wine or dry sherry 700ml vegetable stock 1 small tin bamboo shoots, drained and rinsed 1 tablespoon cornflour blended with 2 tablespoons cold water 1 tablespoon light soy sauce 1 tablespoon dark soy sauce 1 tablespoon Chinkiang black rice vinegar or balsamic vinegar Pinch of ground white pepper For the pots 200g cooked egg noodles 2 small handfuls beansprouts 8 fresh babycorn, sliced 1 spring onion, sliced 100g shredded cooked chicken

Description

Heat A Wok Over High Heat, Add The Oil And Then Stir Fry The Ginger And Mushrooms Until Softened. Add The Chilli, Shaoshing Rice Wine, Hot Vegetable Stock, Bamboo Shoots And The Seasonings. Bring To The Boil, Thicken With Cornflour And Set To One Side On

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