Preparation time:
20 mins + 30 mins soaking

Total cooking time:
15 mins

Serves 6-8

You'll need
4 dried Chinese mushrooms
45g wide cellophane noodles
4 cups chicken stock
1 cup chopped cooked chicken
230g can bamboo shoots, drained and chopped
1 tsp grated fresh ginger
1 tbsp cornflour
1/3 cup water
1 egg, lightly beaten
1 tbsp tomato sauce
1 tbsp soy sauce
1 tbsp vinegar
2 tsp sesame oil
2 spring onions, finely chopped
Salt and black pepper

Here's how
1. Place Chinese mushrooms in a bowl and cover with hot water. Soak mushrooms 30 minutes; drain thoroughly and chop. Soak cellophane noodles in cold water for 20 minutes; drain and cut into short lengths.
2. Heat stock in a large pan and bring to the boil. Add the mushrooms, noodles, chicken, bamboo shoots and ginger. Reduce heat and simmer gently.
3. Combine cornflour and water in a small bowl; mix to a smooth paste. Add to the soup and stir until soup is clear. Add beaten egg to the soup in a fine stream, stirring mixture constantly.
4. Remove pan from heat. Add tomato sauce, soy sauce, vinegar, sesame oil and spring onions. Season with salt and pepper to taste. Serve soup topped with extra spring onions, if desired.

Source: Classic Essential Soups (Murdoch Books)

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