Vegetable Manchow Soup

2-3 dried Chinese mushrooms, rehydrated in hot water and chopped
2-3 mushrooms, chopped
1/4 small cabbage, chopped
50g tofu, chopped
1 medium bell pepper, chopped and de-seeded
2 green chilis, chopped
2 bamboo shoot slices, chopped
1 medium carrot, chopped
1/2 inch piece garlic, chopped
2-3 cloves garlic, chopped
1 green onion, chopped
1 cup noodles
2 tbsp oil (plus some to deep fry)
3 Tbsp cornstarch
1/2 Tbsp red chili sauce
2 Tbsp soy sauce
1/2 tsp white pepper
1/4 tsp MSG
salt to taste
4-5 cups vegetable stock
1 Tbsp vinegar

Blanch noodles in hot water, remove, and drain well. Heat sufficient oil and deep-fry blanched noodles for two minutes or until light brown and crisp. Remove and drain on a paper towel. Blend cornstarch in 1/2 cup water and set aside.

Heat 2 Tbsp oil in a wok or pan, add ginger, garlic, green chili, and stir-fry briefly. Add green onion and cook for a few minutes.

Add mushrooms, cabbage, bamboo shoots, tofu, capsicum, and carrot and cook on medium heat, stirring continuously for two minutes.

Add chili sauce, soy sauce, pepper powder, MSG, salt, and stir to mix. Stir in vegetable stock and bring to a boil. Reduce heat and simmer for 2-3 minutes.

Stir in blended cornstarch and cook for two minutes or until the soup thickens, stirring continuously.

Stir in vinegar and serve piping hot, garnished with crisply fried noodles and spring onion greens.