Slice all vegetables, mushrooms into long pieces. Set aside.
Mix soy sauce, vegetarian oyster sauce, vegetarian shacha sauce, mushroom seasoning, white pepper powder and sesame oil in a small bowl. Set aside.
Heat a pot with some oil over medium heat. Add sliced shiitake mushrooms and stir-fry briefly.
Add carrots, black fungus, Veg. Hokkaido Stick, cabbage, and enoki mushrooms to the pot. Pour in the prepared seasoning sauce. Stir-fry until vegetables are fragrant.
Pour 1000ml of water and 200ml of shitake mushroom water into the pot. Bring to a boil over high heat.
Once boiling, reduce heat to low. Add Veg. Shark Fin / Mung Bean Noodle to the pot. Simmer for about 5 minutes until noodles are tender.
Gradually add the corn flour slurry to the soup, stirring constantly until the soup thickens.
Sprinkle chopped Chinese parsley (cilantro) on top. Adjust seasoning if needed. Serve hot, and optionally, add black vinegar according to personal preference.
