Boil 8 1/2 cups of cold water (2 liters) with the corn cob, add 1 teaspoon of salt. Once boiling, add the vegetables in order of cooking time (carrot -> baby corn -> corn, lotus seeds -> mushrooms, green beans). Season with salt and vegetarian seasoning to taste. Gradually add small amounts of seaweed, stirring well to prevent clumping. Add the dissolved cornstarch to the soup and turn off the heat. The soup will thicken as it cools, so aim for a slightly thick consistency when fully cooked.

Add cilantro, sesame oil, soy sauce, ground chili, and ground pepper. I enjoy it with bread to fill me up 🥖🥖🥖