Fast Hot and Sour Noodle Soup

Name: Fast Hot and Sour Noodle Soup
Yield: 2
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.

Fast Hot and Sour Noodle Soup was pinched from <a href="http://www.cookingchanneltv.com/recipes/fast-hot-and-sour-noodle-soup.html" target="_blank">www.cookingchanneltv.com.</a>

INGREDIENTS

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Soup Base

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1 tablespoon groundnut oil ( peanut)

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1 (1-inch) piece fresh ginger, peeled and thinly sliced

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2 handfuls fresh shiitake mushrooms, sliced or 1 small handful dried Chinese mushrooms, reconstituted and sliced

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1 red chile, seeded and finely chopped

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1 tablespoon Shaohsing rice wine or dry sherry

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3 cups vegetable stock, hot

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1 (8 ounce) can bamboo shoots, drained and rinsed

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1 tablespoon dark soy sauce

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1 tablespoon light soy sauce

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1 tablespoon black rice vinegar (recommended: Chinkiang) or balsamic vinegar

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Pinch freshly cracked white pepper

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1 tablespoon cornstarch, blended with 2 tablespoons cold water

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For service

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7 ounces cooked egg noodles

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2 small handfuls bean sprouts

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8 fresh baby corns, sliced*

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1 spring onion, sliced

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3 1/2 ounces cooked chicken, shredded

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*Can be found at specialty Asian markets.

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