Husk the corn and rinse well. Cut the kernels off one ear and set aside. Cut the cobs and the remaining ear into 3-4 pieces. Place all the cobs and corn pieces into a pot with 4 1/4 cups water (about 1 liter) and simmer for about 20 minutes. Strain and discard the solids.

Trim the ends off the enoki mushrooms, rinse, and cut into thirds. Soak the vegan pork ribs substitute until soft, squeeze out excess water, and shred into strips. Soak the dried shiitake mushrooms until rehydrated, then slice into thin strips.

Bring the corn broth to a boil, add the corn kernels, and cook until boiling. Add the mushrooms and vegan ribs. Season with 1 teaspoon vegan bouillon powder, a pinch of salt, a pinch of MSG (optional), and 2 teaspoons sugar. Finely chop the white part of a leek and add it to the soup. Mix the tapioca starch with water to make a slurry, then pour it into the soup to thicken. Adjust seasoning to taste.