Serves 4

Ingredients

4 medium dried shiitake mushrooms
1 Tbsp olive oil
3 cups fresh shiitake mushrooms, thinly sliced
1 med carrot, peeled and julienned
120g bamboo shoots, halved and thinly sliced
3 cloves garlic, minced
1 piece fresh ginger(1 inch), minced
1 stalk fresh lemongrass, cut into 2-inch pieces
½ cup cranberry sauce
5 cups vegetable or chicken broth
2 Tbsp rice vinegar
2 Tbsp soy sauce
4 Tbsp cornflour, mixed with 6 Tbsp water
2 tsp chili sesame oil
2 small blocks of silken tofu(about300g), cut into thick strips
1/4 cup fresh Thai basil leaves, washed & dried
2 stalks spring onions, sliced finely

METHOD

Place dried mushrooms in hot water for 30 minutes until soft. Strain, slice finely, and reserve the soaking liquid. Heat oil in a large pot over medium-high heat. Add fresh mushrooms and cook for 5minutes until golden. Stir in the soaked mushrooms, carrots, and bamboo shoots with a pinch of salt. Add garlic, ginger, lemongrass, and cranberry sauce; cook for 30 seconds. Pour in broth, mushroom liquid, vinegar, soy. Bring to a boil, then simmer covered for 5 minutes. Adjust taste with more chili or lime juice if needed. Stir cornflour mixture into simmering soup, and cook for 1 minute until glossy. Remove from heat. Stir in sesame chili oil. Serve hot with silken tofu, basil, and spring onions.