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1
Boil water.
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2
Meanwhile:.
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3
Peel & wash the cabbage then slice all together, breadth-wise.
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4
Wash & slice carrot.
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5
Wash goji berries.
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6
Wash ginger, peel using a peeler then slice.
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7
Cut sweet corn into 4 pieces, breadth wise.
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8
Remove mushrooms from solution, rinse under water & cut into halves.
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9
Crack the eggs, whisk together in a bowl (the eggs are for taste, not so much for eating by itself as a whole egg).
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10
When the water boils, add the sweet corn first.
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11
They take the longest to boil and also are needed for flavour.
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12
Note that for the rest of the steps, you can choose to cover three quarters of the pot at all times when not adding ingredients for faster boiling as well as to prevent evaporation.
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13
After it boils again or after around 5 minutes, add the carrots and ginger.
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14
After it boils again or after 3-5 minutes, try poking one carrot to check that it is no longer hard but not too soft and then add in the mushrooms and hard, stem parts of the cabbage.
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15
3 minutes later, add in the remaining cabbage and eggs.
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16
Let it cook and simmer for another 3-5 minutes, switch off the fire and add the goji berries and cover to let the soup mixture rest for another 3-5 minutes for the sweet flavour of the berries to come out.
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17
Alternatively, add them in while the fire is still on for a minute if you're worried that the taste will not come out fully.
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18
Stir and serve while hot!
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19
(:.
