Place the mushrooms in a large bowl. Pour over enough boiling water to cover and leave to stand for 5 minutes. Drain the mushrooms thoroughly in a colander. Using a sharp knife, roughly chop the mushrooms.

Heat the sunflower oil in a preheated wok or large frying pan (skillet). Add the sliced onion to the wok and stir-fry for 5 minutes, or until softened.

Add the mangetout (snow peas), bamboo shoots, chilli sauce, stock and soy sauce to the wok and bring to the boil.

Add the coriander (cilantro) and cod and leave to simmer for 5 minutes or until the fish is cooked through.

Transfer the soup to warm bowls, garnish with extra coriander (cilantro), if wished, and serve hot.