For the soup
1 tbsp groundnut oil, 2.5cm/1in piece fresh root ginger, peeled and thinly sliced
2 handfuls fresh shiitake mushrooms, sliced, 1 red chilli, de-seeded, finely chopped
1 tbsp Shaoxing rice wine or dry sherry, 700ml/1 pint 5fl oz vegetable stock
220g/8oz canned bamboo shoots, drained and rinsed, 1 tbsp light soy sauce, 1 tbsp dark soy sauce
1 tbsp Chinese black rice vinegar or balsamic vinegar, 1 tbsp cornflour mixed with 2 tbsp cold water
For the noodle 'pot'
200g/7oz cooked egg noodles, 2 small handfuls beansprouts, 8 baby sweetcorn, sliced, 1 spring onion, sliced