5cupschicken stock
2tbsprice vinegar (or white vinegar)
2tspsoy sauce
1small clovegarlic, finely chopped
tsphot pepper sauce (or white pepper)
6sliced fresh mushrooms (or not quite a 5oz can, drained)
1carrot, cut in thin strips
13 oz canbamboo shoots, rinsed, cut in thin strips
4oztofu, cut in inch cubes
2tbspcornstarch (or 4 tablespoons flour)

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.