Soak the dried shitake mushrooms in warm water for about 30 minutes. Drain and squeeze out the excess water after soaking. Slice the mushrooms in strips. chicken, tofu and bamboo shoots.
Using a wok, Bring the stock to a boil. Then add the tofu, chicken, mushrooms and bamboo shoots. Bring back to a boil, then simmer ’till all the ingredients are cooked and tender.
Add the rice wine (or sherry), soy sauce, vinegar, red pepper flakes, salt and pepper. Bring back to a boil. Add more water and seasoning if needed.
Mix together the cornstarch and water. Add into the soup to thicken.
