Ingredients
•     Cabbage chopped1/4 small
•     Carrot chopped1 medium
•     Button mushrooms 2-3
•     Chinese black mushrooms soaked2-3
•     Green capsicum 1/2 medium
•     Spring onion 1
•     Oil 2 tablespoons
•     Ginger 1/2 inch piece
•     Garlic chopped2-3 cloves
•     Bamboo shoots 2 inches
•     Vegetable stock 4 cups
•     Green chilies 2
•     Red chili sauce 1/2 tablespoon
•     Soy sauce 2 tablespoons
•     Tofu 50 grams
•     Corn flour/ corn starch 3 tablespoons
•     Salt to taste
•     Noodles deep fried1 cup

Slice spring onion. Heat oil in a nonstick wok. Slice button mushrooms. Add spring onions to the oil in the wok along with ginger and garlic then toss. Add carrot, cabbage and mushrooms. Chop Chinese mushrooms roughly and add to the wok.

Add 4 cups stock and green chilies to the wok. Add red chili sauce and soy sauce and mix. Cut tofu into ½ inch cubes and add to the soup. Mix corn flour with ¼ cup water and add to the soup and cook till it thickens. Add salt and mix. Chop capsicum, reserve some for garnish and add the rest to the soup and mix well. Serve the soup hot garnished with crisp noodles and capsicum.