Wash the zucchini and peel some of the green skin. Cut the zucchini into bite-sized rounds and use a spoon to scoop out the insides as shown in the picture. Chop the green onions finely, soak the wood ear mushrooms until they expand, then chop them finely. Marinate the ground pork with the wood ear mushrooms, green onions, seasoning powder, garlic powder, black pepper, and a bit of fish sauce.

Sprinkle a little cornstarch inside the hollowed-out zucchini pieces, then stuff them with the ground pork mixture until all the zucchini is filled. Bring a pot of water to a boil, then add the stuffed zucchini rounds to simmer. Season to taste. Once the soup is cooked, turn off the heat. You can add chopped green onions when serving.