Preparation time: 15mins
Cooking time: 10 mins
Difficulty: Easy - for beginners
1/2 - 1 cup sweet chilli dipping sauce (hot)
2 tsp chilli oil
2 pints water
1 tsp chicken powder eg Knorr
3 pieces dried black fungus broken into small pieces
2 dried shitake mushrooms broken into small pieces. Not stem.
3 large fresh mushrooms sliced finely
1 tbsp thai fish sauce
Handful of dry fine glass noodle
6 oz small shrimp
1 medium squid, prepared and cleaned, sliced thinly into rings
2 oz sliced bamboo shoot
2-4 oz chinese pickled vegetable (sweet, sour) to taste. Slice if necessary
2 tsp sesame oil
1 finely chopped scallion/spring onion for garnish
Pour water into a pan and add chilli oil, chilli dipping sauce and chicken powder.
Add dried mushrooms and fungus and bring to a gently rolling boil.
Fast simmer for 5 mins (that's all the dried mushrooms need to soften)
Add remainder of the ingredients (except sesame oil), bring back to the boil and simmer for another 5 mins to cook noodles,shrimp and squid.
Taste. Add more sauce/chicken powder/fish sauce if necessary
Sprinkle the spring onion and sesame oil onto the soup and serve