Shanghai-Style Hot and Sour Soup

Cut tofu into cubes and then cut off the kernels from the corn. Heat up stock and add in white pepper and salt. When boiling, add in tofu and cook for 3-4 mins. Take off the heat, then stir in pickled greens, soy sauce, and black vinegar. Cool off completely, then drizzle in chili oil, and finish off with chili’s and cilantro.