• Prep Time 10 minutes
  • Cook Time 40 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 150g fresh corn kernels
  • 150g cabbage, shredded
  • 100g carrot, cut into desired shapes
  • 100g soft beancurd, cubed
  • For the stock
  • 10 red dates
  • 200g yam beans, chopped
  • 20 dried Chinese mushroom stalks, soaked
  • 1 cup big head beansprouts (tai tou nga)
  • 2 litres water
  • Seasoning
  • Salt, sugar and pepper to taste
  • 1 tbsp mushroom seasoning
  • 1 tsp sesame oil


  1. Combine all stock ingredients in a pot and bring to the boil. Reduce the heat and simmer for 30 minutes.
  2. Strain the soup stock and return the soup to the stock pot. Bring to the boil again.
  3. Add carrot and cook for 5-6 minutes. Add corn kernels, cabbage and beancurd. Stir and bring to the boil for a minute or two.
  4. Adjust with seasoning then dish out and serve.

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