For the soup:
3 quarts chicken broth
3 T. soy sauce
Garnishes:
12 to 14 small mushrooms, thinly sliced
2 bunches green onions, sliced diagonally ¼-inch thick
1 carrot, peeled and sliced paper thin
½ lb. small cooked shrimp
1 bunch cilantro, leaves pulled off stems
To make the soup: Bring the broth to a simmer; stir in soy sauce and continue to simmer for 5 minutes. Ladle into serving bowls.
Arrange the garnishes on a large serving tray or individual trays and serve along with the soup at the table. Offer more soy sauce as well.
Serves 6.