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In a saucepan, combine the vegetable base for the broth: carrots, celery, onion, and garlic with a tablespoon or two of water or chicken broth. Saute the vegetables over medium-high heat until fragrant.
Add the chicken broth, soy sauce, and water to the sauteed vegetables. Bring to a boil then reduce heat and simmer for 30 minutes.
Using a fine-mesh sieve, drain the broth into a clean bowl and throw away the strained vegetables. Return the clear broth to your saucepan and keep on low heat while serving.
Serve with 6-8 thinly sliced mushrooms, garnished with sliced green onions and fried onions.