Heat up vegetable oil in a wok, then add the ingredients for the fillings (all cut in cubes). Stir-fry and add in seasonings, set aside to cool.

Insert the fried fillings into the Japanese beancurd skin, and steam for 10 minutes.

Boil the broccoli and place it on a plate.

Place the steamed Japanese beancurd skin with fillings onto the same plate.

Cook the soup mixture till it starts boiling, add in corn starch till the soup thickens, then add in some seasonings till the colour changes into golden yellow. Then pour the soup onto the Japanese beancurd and it is ready to serve.