Corn Silky String Soup

• 1 corn on the cob's worth Silky strings of corn
• 70 grams Tofu
• 4 Okra
• 500 ml Water
• 1 heaped teaspoon Chinese soup stock powder (with weipa)
• 2 tsp Usukuchi soy sauce
• 1 Salt and pepper
• 1 tsp Sesame oil
• 1 Sesame seeds
• 1 Ra-yu (optional)

1. You can eat any silky strings that are a green-yellow colour.
2. Remove any parts that have gone brown and cut the green-yellow parts into bite-sized lengths.
3. Cut the tofu into small cubes.
4. Remove the seeds from the okra, lightly boil, and cut into small pieces.
5. Start to boil the hot water in a saucepan and add the tofu.
6. Once the mixture has come to a boil, add the ingredients and adjust the flavour to your preferred strength.
7. Add the silky strings and bring the mixture to a boil once more.
8. Then add the okra, give everything a stir, and stop the heat.
9. Add the sesame oil to finish and then transfer the soup to bowls.
10. Sprinkle some sesame seeds over the top and it's done.
11. If you want to spice it up a bit, feel free to add some ra-yu.

corn, chinese soup stock powder, soy sauce, salt, sesame oil, sesame seeds

Taken from cookpad.com/us/recipes/151603-corn-silky-string-soup (may not work)