Lunch: 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.

Instructions

This is one of my favourite soups - 'Suan la tang' means 'sour hot soup'. Originating from the Sichuan province, this dish uses plenty of chillies and black rice vinegar for the 'sour'. You can vary the recipe to your taste and adjust the amount of chillies to your preference. You could also omit the chicken strips if you are vegetarian. I love this soup; it is earthy from the fragrant Chinese mushrooms and very warming on a cold winter's day. Forget instant noodles - this is a fast and healthier alternative.

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