Mix sliced mushrooms with seasonings. Double boil for 15 minutes.
Heat seasonings for ingredeints, the add in blanched and shredded bamboo shoots, sliced mushrooms and fungus shreds and boil for a while.
Soak vermicelli in water, drain, and cut into shorter lengths.
Bring soup base to the boil, add in ingredients and vermicelli, thicken with cornstarch solution and stir in shredded vegetarian chicken.