I don't have a recipe, really. Just ingredients, everything where quantity matters is done to taste. Everything else doesn't matter so much.
Chicken stock. Gets a little infusion with smashed ginger, smashed scallion, and a little shallot/garlic. Also a little star anise and a very little cassia/cinnamon. I like charring the aromatics a little. A touch of shao tsing wine or dry sherry is nice too.
The hot part comes from black or white pepper. I like black. This gets added at the end.
Sour part is usually unsweetened rice vinegar. Also good is malt vinegar. You can use distilled white, but it lacks flavor notes...
Soy sauce. I use dark. Mushroom soy is very good if you can get it. Light (standard) soy is ok too. Using a good brand of soy will make a lot of difference. Kikkomon should be available in your area. I've been liking some of the Chinese brands.
That pretty much covers the broth.
The basic minimum additions for classic style would be:
Julliened chicken and/or pork.
Tofu, any kind.
Some kind of mushroom.
Beaten egg drizzled into the soup.
It gets thickened lightly with cornstarch.
Fried wonton strips are nice to sprinkle on as you eat it, but it's hardly traditional.
Feel free to play with your muse.
If you're in interested in some of the other ingredients, like wood ear, lily bud, etc, we could set up a care package or something. That stuff is fairly cheap out here, and they are dried products so light weight.