Name: Fast Hot and Sour Noodle Soup
Prep time: 30 min
Cook time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: For the soup base; 1 tbsp light soy sauce; 1 tbsp black rice vinegar (recommended: Chinkiang) or balsamic vinegar; Pinch freshly cracked white pepper; 1 tbsp cornflour, blended with 2 tbsp cold water; For serving:; 200g cooked egg noodles; 2 small handfuls bean sprouts; 8 fresh baby corn, sliced (can be found at specialty Asian markets); 1 spring onion, sliced; 100g cooked chicken, shredded; 1 tbsp dark soy sauce; 1 (225g) can bamboo shoots, drained and rinsed; 700ml vegetable stock, hot; 1 tbsp Shaohsing rice wine or dry sherry; 1 red chilli, seeded and finely chopped; 2 handfuls fresh shiitake mushrooms, sliced or 1 small handful dried Chinese mushrooms, reconstituted and sliced; 1 (2cm) piece fresh ginger, peeled and thinly sliced; 1 tbsp groundnut oil