With a different combination of flavours in every mouthful, and taking under 15 minutes to prepare, this soup is bound to be a winner. It makes 4 large servings.
If you can’t find the types of mushrooms listed in the ingredients, use 350g sliced mushrooms of your choice, and if you can’t find the vinegars, use apple cider vinegar.
250g chestnut mushrooms, sliced
20g dried shiitake mushrooms, reconstituted (save the soaking water) and sliced
20g dried Chinese black (wood ear) mushrooms, reconstituted (save the soaking water) and sliced
1 can bamboo shoots (120g drained weight)
4 cloves garlic, peeled and sliced
1 inch ginger, grated
1-2 red chilli peppers, deseeded and finely sliced
1.5 l vegetable broth
110g mung bean sprouts
200g extra-firm tofu, cubed
1 tbsp soy sauce or tamari
2 tbsp rice vinegar
1 tbsp red wine vinegar
2 tsp maple syrup
Pinch white pepper
2 green onions (scallions), thinly sliced
1. Heat a large stock pot over a medium-low heat, and when hot add the mushrooms and bamboo. Lower the heat and cook, stirring frequently, for 5 minutes, adding just a splash of water if the mushrooms start to stick.
2. Add the garlic, ginger, and chilli, and stir for about 30 seconds.
3. Add the broth, mushroom soaking water, bean sprouts, tofu, soy sauce, vinegar, maple syrup, and white pepper. Bring to a boil and simmer for 5 minutes. Serve topped with the green onions.