Vegetarian hot and sour soup

Cook the noodles according to the packet’s instructions. When finished, rinse under cold running water and drizzle a little oil over them to keep them from sticking together. Divide between two big bowls

In a soup pot, combine the ginger, red chilli, Shaohsing rice wine, vegetable stock, soy sauce and rice vinegar. Bring to a simmer

While the soup simmers, prepare your vegetables. I like to julienne my carrots and courgettes, but feel free to cut them to your preferred size and shape

Add the vegetables to the pot and let it come back to the simmer. Cook until the vegetables are tender (any quick-cooking vegetables, especially greens, should be added at the very end so they don’t overcook)

Stir in the bean sprouts, most of the spring onions and the tofu. Ladle the soup over the noodles. Serve garnished with spring onions