Ingredients

Instructions

1. 1

   In a large stockpot, combine the water, corn chunks, daikon slices, and bruised lemongrass. Bring to a boil over high heat.

2. 2

   Reduce the heat to low, cover, and simmer for 30 to 40 minutes to extract the natural sweetness from the corn and radish.

3. 3

   Season the broth with rock sugar and soy sauce. Taste and add salt if necessary to achieve a savory-sweet balance.

4. 4

   While the broth simmers, wash the mushrooms and leafy greens, and cut the tofu into cubes.

5. 5

   Cook the vermicelli noodles in a separate pot of boiling water according to package instructions (usually 3-5 minutes), then drain and rinse with cold water.

6. 6

   Transfer the seasoned broth to a portable burner or hot pot set in the center of the table.

7. 7

   Invite guests to add the mushrooms, tofu, and greens into the simmering broth to cook for 2-3 minutes.

8. 8

   Ladle the hot soup and cooked ingredients over bowls of vermicelli noodles and garnish with fresh cilantro and green onions.