Preparation time:
Cooking time:
Difficulty:
Serves:
Dietary guidance: v v
6 dried chinese mushrooms
8 cups vegetable stock
8 slices of unpeeled fresh ginger
1 tsp of whole black peppercorns
1 red pepper cut into strips
1 cup sliced mushrooms
½ cup rice wine vinegar (more to taste)
2 tsp sesame oil
2 tsp dried chili peppers
1 tbsp soy sauce
4 tbsp cornstarch mixed with 3 tbsp water
½ tsp of sugar
1 clove crushed garlic
2 shots of tobasco sauce
Prepare the dried mushrooms:
Soak in warm water for 20 minutes
Squeeze dry
Cut into thin slices
Save water for soup stock
Prepare stock:
Bring stock, gingerroot and peppercorns to a boil
Reduce heat and simmer uncovered for 20 minutes
Strain stock, discard spices
Add all ingredients and let simmer. Add extra rice wine vinegar and soy sauce if needed.