Hot And Sour Vegetable Rice Noodle Soup - cooking recipe

Ingredients

53 fluid ounces vegetarian chicken stock
2 garlic cloves, crushed and chopped up
1 teaspoon fresh ginger, chopped
1 cup green onion, including the green tops, roughly chopped
1/4 cup rice wine vinegar
1/4 cup light soy sauce
1 cup mushroom, thickly sliced
1/2 cup frozen corn
1 cup bamboo shoot, from a jar
2 cups carrots, shredded
1 teaspoon dried chili pepper flakes
13 1/2 ounces rice noodles, already cooked
1/8 teaspoon ground black pepper

Preparation

Put the stock, garlic and ginger into a large pot and bring to a boil.
Reduce heat and allow to simmer for about 5 minutes.
Add the onions, rice wine vinegar and sauce and bring back to a boil.
Add in the mushrooms, corn, bamboo shots,shredded carrots and dried chili flakes. Allow to boil for about 5 minutes.
Put the noodles and black pepper into the pot and cook for two or three minutes just until they are warmed up.
Divide into bowls and enjoy.