For the soup base:
- 4 cups vegetable broth
- 1/4 cup winn Chilli vinegar sauce (adjust to taste)
- 1 teaspoon sugar
- 1 teaspoon white pepper
- 1 tablespoon cornstarch mixed with 2 tablespoons water
For the soup:
- 1/2 cup bamboo shoots, julienned
- 1/2 cup shiitake mushrooms, sliced
- 1/2 cup tofu, cut into small cubes
- 1/4 cup dried mushrooms, rehydrated and sliced
- 1/4 cup carrots, julienned
- 1/2 cup cabbage, thinly sliced
- 2 onions, sliced
- 1 tablespoon sesame oil