New Zealand Woman’s Weekly

Bowled OVER

Mushroom hot & sour soup

PREP + COOK TIME 30 MINS SERVES 6

1 tablespoon vegetable oil
2 teaspoons sesame oil
750g mixed Asian mushrooms, torn coarsely (see tip)
1 tablespoon finely grated fresh ginger
2 cloves garlic, chopped
2 spring onions, sliced thinly, plus 1 extra sliced, to serve
1 tablespoon chilli bean paste ½ teaspoon freshly ground black pepper ½ teaspoon ground white pepper
¼ teaspoon dried chilli flakes, optional
1 litre (4 cups) vegetable stock
¼ cup (60ml) rice wine vinegar 2 tablespoons light soy sauce
565g canned bamboo shoot strips, drained
300g firm tofu (see

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