Heat the stock in a large pot and in a separate wok or fry pan heat the cooking oil over a high heat.
Add the ginger to the wok and cook for 1 minute, add all of the mushrooms and stir fry together until they have half cooked.
Pour in the heated stock and bring to a boil, then add the tofu and stir gently.
Add the salt, soy sauces, the vinegar and Shaoxing wine and finally the white pepper.
Taste and adjust as needed and to your liking. Reduce the heat to a simmer for 2-3 minutes.
Take off the heat, add the sesame oil and stir through before ladling into bowls. Garnish with the sliced spring onion and serve.
1 litre chicken or vegetable stock
4 dried shiitake mushrooms rehydrated in 1/4 cup of warm water for 30 minutes and finely sliced
1 packet fresh shiitake mushrooms sliced into thirds
1 packet fresh oyster mushrooms halved if large
1 tablespoon Cooking oil
5cm piece of ginger peeled and julienned into very thin slivers
250 grams firm tofu rinsed and cut into thin strips
1-2 teaspoons Kikkoman soy sauce
2-3 tablespoons Chinkiang Black Vinegar
1 tablespoon Pagoda Shaoxing wine
1/2 teaspoon white pepper
1 teaspoon Olivado Sesame Oil
2 spring onions trimmed and finely sliced