| Amount | Measure | Ingredient |
|---|---|---|
| 5 | cups | chicken stock |
| 2 | tbsp | rice vinegar (or white vinegar) |
| 2 | tsp | soy sauce |
| 1 | small clove | garlic, finely chopped |
| tsp | salt | |
| 1 | tsp | sugar |
| tsp | hot pepper sauce (or white pepper) | |
| 6 | sliced fresh mushrooms (or not quite a 5oz can, drained) | |
| 1 | carrot, cut in thin strips | |
| 1 | 3 oz can | bamboo shoots, rinsed, cut in thin strips |
| 4 | oz | tofu, cut in |
| 2 | tbsp | cornstarch (or 4 tablespoons flour) |
| 3 | tbsp | water |
Bring stock to a boil in a large saucepan.
Add everything except cornstarch and water.
Bring to a boil, then simmer 10 minutes.
In a small bowl, blend cornstarch and water.
Add to soup, simmering about 2 minutes or until thickened.
Vinegar and pepper sauce can be adjusted to taste. I haven't used the thickener for this that last couple of times I made it (too lazy). It is wonderfully fine without. I have also used cooked chicken cubes instead of tofu.