Ingredients for 4 servings:
1. 8 cups chicken stock (I can buy a good quality canned Capmbell’s Asian style one)
2. 2 ounces dried vermicelli, broken into pieces about 1 to 2 inches
3. 4 dried shiitake mushrooms
4. 7 ounces finely diced chicken, skinless,boneless,taken from breast or thigh
5. 1/2 cup canned bamboo shoot, shredded
6. 1 teaspoon finely grated fresh ginger
7. 2 tablespoons ketchup or 1 tablespoon tomato paste
8. 1 tablespoon sherry wine vinegar
9. 1/2 teaspoon white pepper
10. 2 scallions
11. 1 small red chile, finely chopped

Directions:
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.

Enjoy your meal!