Vegetable Szechwan Soup
1 can Chinese mushrooms (drained)
45g dried rice noodles
4 cups vegan chicken stock
1 cup fried tofu
230g can bamboo shoots (drained)
1 can baby corn (drained)
1 tsp fresh ginger, grated
1 Tbls cornflour/cornstarch
1/3 cup water
1 tsp tomato paste/tomato puree
1 Tbls soy sauce (I used Tamari)
1 Tbls white vinegar
2 tsp sesame oil
2 spring onions, finely sliced
In a large pot heat stock until boiled.
Add mushrooms, noodles, tofu, corn, bamboo & ginger.
Reduce heat and simmer gently.
Combine cornflour and water in a small mixing bowl and mix until it forms a paste.
Add paste to the soup and stir in until clear.
Remove from heat and add tomato paste, soy sauce, vinegar, oil and spring onions.
Season with chilli flakes if you like it hot!