1. Heat stock in large saucepan over medium heat. 2. Place noodles in a bowl, add boiling water to cover and soak until soft-about 3-5 minutes Drain and add to the stock. 3. Place mushrooms in a bowl, add boiling water to cover and soak for 5 minutes. 4. Drain, slice thinly and add to the stock. 5. Add diced chicken, bamboo shoots and ginger and stir to combine. 6. Cook until chicken is tender, 3-4 minutes. 7. Stir in remaining ingredients and cook for 1-2 minutes more. 8. Taste and adjust seasonings by adding a little more vinegar or chili as desired. 9. Serve immediately, ladled into bowls. ---------------------------------------------------------------------------
Nutrition
Ingredients
