600g(3lb.) mung bean sprouts, 3 fresh sweet corn, 1200g(6lb.) Chinese cabbage, 20g(0.1lb.) dried shiitake mushrooms, 500g carrot, 15 cups of water (about 7 cups of soup left after 4-hour simmering).
1. Rinse all ingredients well and drain; Peel and cut carrot into pieces; Soak dried shiitake mushrooms in water until soft, and then dice coarsely;
2. Put all ingredients into a large pot; Bring to the boil over a high heat; Simmer over a low heat for 4 hours.
3. Flavor with seasonings. Ready to serve.
The recipe here is for large quantities. Decrease or increase in proportion as needed. Treasure our food!