Ingredients:

1 bunch golden mushroom
1/2 cup dried Chinese mushrooms
1 bamboo shoot
1 oz hair-seaweed pinch parsley
6 cups of vegetarian stock
3 tablespoon dark vinegar
1 tablespoon cooking wine
1 tablespoon sesame oil
1/2 tablespoon soy sauce
1 teaspoon salt
1 teaspoon sugar
3 teaspoon cornstarch mixed with
3 tablespoon water

Preparation:

Soak Chinese mushroom until soft. Remove stems. Cut into strips. Soak the hair seaweed briefly in water and rinse. Cut bamboo shoot into strips. Trim the tough ends off from golden mushrooms. Heat a wok/skillet and stir fry the Chinese mushrooms adding bamboo shoot, hair seaweed. Add to veggie stock, vinegar, wine, sesame oil, soy sauce, sait, sugar. Bring to a boil. Mix constarch and water well. Add constarch mixture. Sprinkle with parsley.  

from vegweb.com