Chinese Hot And Sour Soup

• 8 cups chicken stock (I can buy a good quality canned Capmbell's Asian style one)
• 2 ounces dried vermicelli, broken into pieces about 1 to 2 inches
• 4 dried shiitake mushrooms
• 7 ounces finely diced chicken, skinless,boneless,taken from breast or thigh
• 1/2 cup canned bamboo shoot, shredded
• 1 teaspoon finely grated fresh ginger
• 2 tablespoons ketchup or 1 tablespoon tomato paste
• 1 tablespoon sherry wine vinegar
• 1/2 teaspoon white pepper
• 2 scallions
• 1 small red chile, finely chopped

1. Heat stock in large saucepan over medium heat.
2. Place noodles in a bowl, add boiling water to cover and soak until soft-about 3-5 minutes Drain and add to the stock.
3. Place mushrooms in a bowl, add boiling water to cover and soak for 5 minutes.
4. Drain, slice thinly and add to the stock.
5. Add diced chicken, bamboo shoots and ginger and stir to combine.
6. Cook until chicken is tender, 3-4 minutes.
7. Stir in remaining ingredients and cook for 1-2 minutes more.
8. Taste and adjust seasonings by adding a little more vinegar or chili as desired.
9. Serve immediately, ladled into bowls.

chicken, vermicelli, shiitake mushrooms, chicken, bamboo shoot, ginger, ketchup, sherry wine vinegar, white pepper, scallions, red chile

Taken from www.food.com/recipe/chinese-hot-and-sour-soup-68544 (may not work)