Green On The Go
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
Salt, sugar and pepper to taste
1 tbsp mushroom seasoning
1 tsp sesame oil
Combine all stock ingredients in a pot and bring to the boil. Reduce the heat and simmer for 30 minutes.
Strain the soup stock and return the soup to the stock pot. Bring to the boil again.
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.
Adjust with seasoning then dish out and serve.