Stick with the less than $4 soup from your restaurant. This soup is a pain in the petooty to make properly.......using fresh water chestnuts and fresh bamboo.
But if you insist.....here's a list of ingredients that I use in mine. As with any soup, you can throw in as much or as little of an item as desired.
minced pork (not ground)
peeled, sliced water chestnuts
reconstituted lily buds
reconstituted shiitake mushrooms, thinly sliced
reconstituted black fungus (wood ear)
tofu, small cubes
white rice vinegar
Stir-fry the minced pork in hot peanut oil (scant amount). Add the water chestnuts, bamboo, mushrooms and lily buds. Cover with chicken stock and the liquid from reconstituting the mushrooms and buds (careful of the grit at the bottom). Simmer about 20 minutes, no longer. Thicken with a slurry of corn starch. Add the tofu. Add as much sambal (hot) and vinegar (sour) as you like. Add a few drops of sesame oil and a little soy sauce. Stir in scallions just before serving.
The soup will not have that lovely dark color that your restaurant serves so you need to "cheat" by adding a few drops of Kitchen Bouquet.
What was that sound??? Oh, it was just roossy slamming the door, headed for the Chinese restaurant!