Wash and soak Chinese mushrooms in hot water for fifteen minutes. Drain, wash thoroughly and finely chop.
Wash and finely chop capsicum. Remove stems, wash and finely chop green chillies.
Boil the bamboo shoot slices in one cup of water for three to four minutes. Drain completely, cool and chop finely.
Peel, wash and finely chop carrot, ginger and garlic. Trim, wash an finely chop spring onion and reserve some chopped spring onion greens for garnish.
Blanch noodles in hot water, remove and drain well. Heat sufficient oil in a wok and deep-fry the boiled noodles for two to three minutes or until light brown and crisp. Remove and drain onto an absorbent kitchen towel. Blend cornstarch in half a cup of water and keep aside.
Heat two tablespoons of oil in a pan, add ginger, garlic, green chillies and stir-fry briefly. Add spring onion and cook for a couple of minutes.
Add mushrooms, cabbage, bamboo shoot, tofu, capsicum, carrot and cook on medium heat, stirring continuously for two minutes.
Add chilli sauce, soy sauce, pepper powder, Ajinomoto, salt to taste and stir well to mix. Stir in the vegetable stock and bring to a boil. Reduce heat and simmer for two to three minutes.
Stir in blended cornstarch and cook for two minutes or until soup thickens, stirring continuously.
Stir in vinegar and serve piping hot, garnished with crispy fried noodles and spring onion greens. |
