Once the broth is done, discard all the vegetables used in the stock. Season with rock sugar, mushroom seasoning (opt.), and salt. Add carrot and cook for 2 minutes. Then follow with tofu, Enokitake mushroom, sweet corn, and bean curd. Cook for another 5 minutes or until all the vegetables are fully cooked. Thicken the soup with cornstarch mixture until you reach your desired thickness. Finally, add chopped green onion. Sprinkle with ground pepper as desired.