20g wood ear fungus, soaked to soften and cut into thin strips
1 dried Chinese mushroom, soaked and shredded
30g soft beancurd, cut into thin slices
45g bamboo shoots, shredded
1 tbsp oil
4 slices ginger
1/2 tsp chopped garlic
700ml fresh chicken stock
1 egg, lightly beaten
4 tbsp Zhe Jiang black vinegar (chit choe)
2 tbsp chilli oil
Chopped spring onion
1 tbsp light soya sauce
1/2 tsp salt
1/8 tsp thick soya sauce
1/2 tsp sugar to taste
1 tsp sesame oil
3 tbsp cornflour
3 tbsp water
A pinch of pepper
Cook noodles in a pot of boiling water. After four to five minutes, throw away half the amount of water and replace with fresh cold water. Return to the boil. Cook until noodles are tender but al dente. Drain well and divide into serving bowls.
Heat oil in a saucepan, and sauté ginger and garlic until fragrant. Pour in fresh chicken stock and bring to the boil.
Add mushrooms, beancurd, wood ear fungus and bamboo shoots. Simmer for six to eight minutes. Combine gravy ingredients in a bowl. When stock comes to a boil stir in combined gravy ingredients.
Thicken the stock with cornflour solution. Turn off the heat and add beaten egg. Mix well. Stir in vinegar and chilli oil.
To serve, ladle hot stock with mushrooms, beancurd, wood ear fungus and bamboo shoots over the noodles. Garnish with chopped coriander and spring onion.