Pour about ¼ cup (60 ml) of the vegetable stock into a small bowl and set aside.

In a medium pot, combine the garlic, ginger, white and light green parts of the green onion, chili flakes, carrots, mushrooms and remaining vegetable stock.

Bring to a boil then reduce to medium heat. Simmer until the carrots and mushrooms are tender - about 5 minutes.

Add the baby corn, tofu, soy sauce and white pepper. Bring back to a simmer.

Add the cornstarch to the bowl with the reserved vegetable stock. Stir well to dissolve the cornstarch.

Slowly pour the cornstarch mixture into the simmering soup. Stir until the soup thickens - about 2 minutes.

Remove the pot from the heat and stir in the vinegar. Taste and add salt if necessary (salt helps to bring all the flavors together). You can also adjust the amount of soy sauce, vinegar or white pepper to your liking.

Garnish with the dark green tops of the green onions and serve.