Heat the stock in a large pan to simmering point and add the ginger, Chinese leaf, oyster mushrooms, shitake mushrooms and bamboo shoots. Gently stir and cook for 5 minutes.
Add the rice noodles, cook for 1 further minute, then add the tofu. Season to taste with the light soy sauce, rice vinegar, salt and pepper and bring to the boil. Add the beaten egg, spring onion and chilli. Sprinkle with some coriander and serve in large noodle bowls.