Hot and Sour Vegetable Rice Noodle Soup

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

Directions

1. 1

   Put the stock, garlic and ginger into a large pot and bring to a boil.

2. 2

   Reduce heat and allow to simmer for about 5 minutes.

3. 3

   Add the onions, rice wine vinegar and sauce and bring back to a boil.

4. 4

   Add in the mushrooms, corn, bamboo shots,shredded carrots and dried chili flakes. Allow to boil for about 5 minutes.

5. 5

   Put the noodles and black pepper into the pot and cook for two or three minutes just until they are warmed up.

6. 6

   Divide into bowls and enjoy.