1 Soak the dried porcini in hot water for 15 minutes. Drain – strain liquid through muslin or kitchen paper and reserve. Wash and slice the porcini.
2 Remove and discard the stalks of the shiitake mushrooms. Slice the remaining cups.
3 In a saucepan mix the reserved mushroom liquid with the stock, add the sliced porcini and shiitake and bring to the boil. Simmer for 10 minutes.
4 Add bamboo shoots, tofu and chillies and simmer for further 5 minutes.
5 Add the vinegar and shoyu
6 Mix the cornflour with a little water into a paste, add to soup stirring all the time, simmer until slightly thickened.
7 Remove from heat, season with the sesame oil and garnish with shredded spring onion.
Recipe © The Vegetarian Society
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