Step 1

Place a large bowl onto mixing bowl lid and weigh mushrooms into it. Cover mushrooms with water and set aside to soak.

Step 2

Place oil, chillies and spring onion/shallot into mixing bowl and chop 5 sec/speed 7.

Step 3

Scrape down sides of mixing bowl with spatula and cook 5 min/100°C/speed .

Step 4

Add carrots and bamboo shoots and cook 3 min/100°C//speed . Drain mushrooms and cut into strips.

Step 5

Add stock paste, reserved mushrooms and 1000 g of the water and cook 15 min/100°C//speed .

Step 6

Place a bowl onto mixing bowl lid and weigh remaining 50 g water into it, then add arrowroot flour and stir until smooth. Add arrowroot flour mixture into mixing bowl.

Step 7

Add black vinegar, Chinese rice wine, soy sauce and pepper and cook 3 min/100°C//speed 2. While cooking, add eggs through hole in mixing bowl lid.

Step 8

Add tofu and cook 2 min/100°C//speed 1. Divide between serving bowls and drizzle with sesame oil before serving.