Fast Hot and Sour Noodle Soup

Ingredients

• Soup Base
• 1 tablespoon groundnut oil (peanut)
• 1 (1-inch) piece fresh ginger, peeled and thinly sliced
• 2 handfuls fresh shiitake mushrooms, sliced or 1 small handful dried Chinese mushrooms, reconstituted and sliced
• 1 red chile, seeded and finely chopped
• 1 tablespoon Shaohsing rice wine or dry sherry
• 3 cups vegetable stock, hot
• 1 (8 ounce) can bamboo shoots, drained and rinsed
• 1 tablespoon dark soy sauce
• 1 tablespoon light soy sauce

• 1 tablespoon black rice vinegar (recommended: Chinkiang) or balsamic vinegar
• Pinch freshly cracked white pepper
• 1 tablespoon cornstarch, blended with 2 tablespoons cold water
• For service
• 7 ounces cooked egg noodles
• 2 small handfuls bean sprouts
• 8 fresh baby corns, sliced*
• 1 spring onion, sliced
• 3 1/2 ounces cooked chicken, shredded
• *Can be found at specialty Asian markets.