Instructions: Cover the mushrooms with hot water and soak for 20 minutes; drain thoroughly and chop. Soak the noodles in hot water for 20 minutes; drain and cut into short lengths.

Heat the stock in a large pan and bring to the boil. Add the mushrooms, noodles, chicken, bamboo shoots and ginger. Reduce the heat and simmer gently.

Combine the cornflour and water in a small bowl and mix to a smooth paste. Add the cornflour mixture to the soup and stir until clear. Add the egg to the soup in a fine stream, stirring the mixture constantly.

Remove the pan from the heat. Add the tomato sauce, soy sauce, vinegar, sesame oil and spring onion. Season with salt and black pepper to taste.

Serve topped with extra spring onions, If desired.

Note: Add a few drops of chili oil to the recipe if a more fiery soup is desired.

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