Chop white cabbage and carrot into small bite size.

Slice ginger thinly into 3 to 4 cm length.

Half beanpuff and cut tofu into square size

Soak dried shrimp for 5 mins and wash dried scallop. Dry and set aside.

Heat up pan and pour in dried shrimp and dried scallop. Stir fried till slightly brown.

Pour in boiling water, filling half pour and turn on high heat and bring to boil.

Once water is boiling, add in carrot, beanpuff, cabbage.

Twist red date and take out the seed before putting into the soup. Let it boil for 10 mins before putting tofu in.

Cover pot and put into thermal pot. Let it rest for at least an hour for better taste.

Add salt, bit of mushroom seasoning and ginger to serve.