In a large pot, bring 1 liter of water to a boil.

Thinly slice the King Oyster mushrooms and rinse the dried shiitake mushrooms. Add the sliced king oyster mushrooms and rinsed shiitake mushroom to the simmering water and let them cook for about 10 minutes.

While the mushrooms are simmering, finely chop the carrot, scallions, and cilantro.

Remove the dried Shiitake mushrooms from the broth and set aside.

Add the finely chopped carrot and frozen corn to the mushroom broth. Thinly slice the shiitake mushrooms then put them back in the broth.

Season the soup with 1 tablespoon of salt, mushroom seasoning (if available), and 1 teaspoon of sugar.

Mash the soft tofu with a fork or spatula and add it to the soup.

In a separate bowl, prepare a corn starch slurry by mixing 3 tablespoons of corn starch with 9 tablespoons of water.

Slowly pour the corn starch slurry into the soup while stirring continuously. This will help thicken the soup.

Finally, add the chopped scallions, cilantro and black pepper to the broth and give it a stir.

Taste the soup and adjust the seasoning if needed.

Once the soup is ready, serve it hot and enjoy!