Chow.com: Many ingredients yet minimal work makes for a full-flavored soup thats great served in small cups at a cocktail party or simply as a warming meal on a cold night.

• 6 cups low-sodium vegetable broth
• 5 ounces (about 15 to 20) fresh shiitake mushrooms, stems removed and thinly sliced
• 5 tablespoons Chinese black vinegar
• 3 tablespoons dark soy sauce
• 3 tablespoons light soy sauce
• 2 tablespoons rice wine, such as Shaoxing wine
• 2 teaspoons chile oil
• 2 teaspoons granulated sugar
• 1 teaspoon sesame oil
• 3 dried whole red chiles
• 1 (8-ounce) can sliced bamboo shoots, drained and finely chopped
• 1 (1-inch) piece fresh ginger, peeled and finely chopped
• 6 ounces extra-firm tofu, small dice
• 2 tablespoons cornstarch
• 2 tablespoons water
• 6 tablespoons (about 4 to 6) thinly sliced scallions, green parts only (optional)

1. Place broth in a large pot and bring to a boil over high heat. Once boiling, reduce heat to medium and add mushrooms, vinegar, both soy sauces, rice wine, chile oil, sugar, sesame oil, chiles, bamboo shoots, ginger, and tofu. Simmer until just heated through, about 5 minutes.
2. Mix together cornstarch and water until evenly combined, and stir into soup. Serve topped with scallions, if using.

• Game plan: The soup can be made through step one (minus the tofu) up to 1 day in advance, then cooled, covered, and refrigerated. Rewarm over medium heat, add tofu, and simmer over medium-low heat until warmed through, about 10 minutes.
• Chinese black vinegar is a robustly flavored rice vinegar that can be found at most Asian markets.