Hot and sour noodle soup

Small pot with 3 cups veggie stock.

Slice the mushrooms; slice the tofu into strips.

Slice the bamboo and chop the green onion.

When the stock starts to bubble add the mushrooms, broccolini, tofu and bamboo.

Add the ramen noodles; they cook in four minutes.

Stir gently to release the noodles and their starch, then add 1 and a half tablespoons soy sauce.

Add the black rice vinegar, cane sugar and chili powder.

Spoon over a couple of drizzles of chili oil.