1.Heat peanut oil and half the sesame oil in a large heavy-based saucepan over high heat. Add mushrooms; stir to coat in oil. Cook, covered, for 5 minutes or until mushrooms soften but retain their shape. Remove 1 cup of the mushrooms; reserve.
2.Add ginger, garlic and green onion to the pan; cook, stirring for 2 minutes or until fragrant. Stir in chilli bean paste, ground peppers and chilli flakes.
3.Stir in stock, vinegar, soy sauce and bamboo shoots; bring to the boil. Reduce heat to medium; simmer for 5 minutes. Add tofu.
4.Combine cornflour and 2 tablespoons cold water in a small bowl to make a paste; stir into soup. Cook for 2 minutes or until mixture boils and thickens slightly.
5.Ladle soup into bowls; top with reserved mushrooms and coriander. Drizzle with remaining sesame oil; serve.
We used a pre-packaged mix of mushrooms, containing oyster, shimeji and shiitake.