Hi Dave and all,
Here's the soup recipe I mentioned earlier. By the way it freezes well if you want to make up a batch.

Chinese Hot & Sour Soup

Ingredients: Serves 2

2 cups beef stock
100g finely sliced lean rump or topside steak (schnitzel works well)
½ cup sliced mushrooms
½ teaspoon finely chopped ginger
2 teaspoons tomato paste
2 teaspoons soy sauce
125g fresh noodles or 30g dried noodles (plain)
1 tablespoon vinegar (cider or rice wine vinegar works best)
1 teaspoon sesame oil
¼ teaspoon white pepper
1 tablespoon finely sliced spring onion (green shallots)

Place stock, steak, mushrooms, ginger, tomato paste and soy sauce into a saucepan and bring to the boil. Prepare noodles according to pack directions, drain well and add to soup. Add vinegar, sesame oil, and spring onions. Return to the boil and serve at once.

Variations: Sliced chicken and chicken stock can be used in place of beef. If noodles are not wanted finely sliced cabbage can be used to replace them. Other ingredients can be added to suit: eg finely sliced capsicum, chilli, carrot etc.