Fast Hot and Sour Noodle Soup

Soup Base 1 tablespoon groundnut oil ( peanut) 1 (1-inch) piece fresh ginger, peeled and thinly sliced 2 handfuls fresh shiitake mushrooms, sliced or 1 small handful dried Chinese mushrooms, reconstituted and sliced 1 red chile, seeded and finely chopped 1 tablespoon Shaohsing rice wine or dry sherry 3 cups vegetable stock, hot 1 (8 ounce) can bamboo shoots, drained and rinsed 1 tablespoon dark soy sauce 1 tablespoon light soy sauce 1 tablespoon black rice vinegar (recommended: Chinkiang) or balsamic vinegar Pinch freshly cracked white pepper 1 tablespoon cornstarch, blended with 2 tablespoons cold water For service 7 ounces cooked egg noodles 2 small handfuls bean sprouts 8 fresh baby corns, sliced* 1 spring onion, sliced 3 1/2 ounces cooked chicken, shredded *Can be found at specialty Asian markets.