Ingredients for 4 servings:
1. 53 fluid ounces vegetarian chicken stock
2. 2 garlic cloves, crushed and chopped up
3. 1 teaspoon fresh ginger, chopped
4. 1 cup green onion, including the green tops, roughly chopped
5. 1/4 cup rice wine vinegar
6. 1/4 cup light soy sauce
7. 1 cup mushroom, thickly sliced
8. 1/2 cup frozen corn
9. 1 cup bamboo shoot, from a jar
10. 2 cups carrots, shredded
11. 1 teaspoon dried chili pepper flakes
12. 13 1/2 ounces rice noodles, already cooked
13. 1/8 teaspoon ground black pepper

Directions:
1. Put the stock, garlic and ginger into a large pot and bring to a boil.
2. Reduce heat and allow to simmer for about 5 minutes.
3. Add the onions, rice wine vinegar and sauce and bring back to a boil.
4. Add in the mushrooms, corn, bamboo shots,shredded carrots and dried chili flakes. Allow to boil for about 5 minutes.
5. Put the noodles and black pepper into the pot and cook for two or three minutes just until they are warmed up.
6. Divide into bowls and enjoy.

Enjoy your meal!