Lemongrass & Ginger Bak Chor Mee Soup with Sourdough Dumplings

**Prepare the Broth:** In a large pot, combine the pork broth, bruised lemongrass stalks, ginger slices, minced garlic, and rehydrated shiitake mushrooms (along with the reserved soaking liquid). Bring to a boil, then reduce heat and simmer for at least 30 minutes. The aroma of lemongrass and ginger will fill your kitchen, creating a soothing atmosphere.

**Prepare the Pork:** While the broth simmers, heat vegetable oil in a small pan over medium heat. Add minced pork and stir-fry until browned and cooked through. Season with a splash of soy sauce and white pepper. Set aside.

**Make the Sourdough Dumplings:** In a mixing bowl, combine the sourdough starter, all-purpose flour, water, and salt. Mix well until a shaggy dough forms. Knead the dough for 5-7 minutes until smooth and elastic.

**Rest the Dough:** Cover the dough with a damp cloth and let it rest for 15 minutes.

**Shape the Dumplings:** Roll out the dough thinly on a lightly floured surface. Use a cookie cutter or knife to cut out small circles (about 1-inch in diameter).

**Cook the Dumplings:** Bring a small saucepan of water to a boil. Gently drop the sourdough dumpling circles into the boiling water. Cook until they float to the surface and are cooked through (about 2-3 minutes). Remove with a slotted spoon and set aside.

**Strain the Broth:** After simmering, strain the broth through a fine-mesh sieve to remove the solids. Discard the solids or use the mushrooms in another dish.

**Assemble the Soup:** In serving bowls, ladle the fragrant broth. Add a portion of the cooked minced pork, cooked sourdough dumplings, a drizzle of black vinegar, and a dash of fish sauce (optional).

**Garnish:** Garnish generously with chopped cilantro, fried shallots, and sliced spring onions. Serve immediately. The soup should be warm and inviting, with a refreshing burst of flavour from the garnishes.

**Enjoy!**