Mock Sharkfin Soup with Sausage Strips and Tong Fun (Glass Noodles, Mung Bean Vermicelli, cellophane noodles)

I like to cook soup for supper especially during rainy nights. Soup is great to warm up the body and it is easily digested too. My son loves shark fin soup but since I do not have real shark fin in stock I substitute it with Tong Fun (Glass Vermicelli). Then I used smoked sausage cut into strips in place of ham and made do with whatever ingredients that I have in the fridge. The final result turns out quite good!

Ingredients
Water, 4 bowls (the soup will taste better if chicken stock is used)
Smoked Sausage, cut into strips
Cabbage, 3 leaves, cut into small strips
Mixed frozen vegetables, (carrots, corn and green beans), ½ cup
Glass noodles (tong fun), 1 bunch, soak in room temperature water until soft
Black Vinegar, 2 to 3 table spoons
Light Soya sauce, 3 table spoons
Dark Soya Sauce, ½ teaspoon
Oyster sauce, 1 tablespoon
Prawn meat, from around 4 medium prawns, cut into chunks
Sesame oil, 1 teaspoon
Corn flour, 2 table spoons, mixed with a little water Egg, 1 pc, slightly beaten
Shou Xing Chiew (Chinese cooking wine), 1 teaspoon
Salt to taste
 A dash of pepper or more

Put water in a bowl and bring to a boil. Add in the cabbage and boil for a while. Put in the smoked sausage, mixed frozen vegetables, black vinegar, light soya sauce, dark soya sauce, oyster sauce, prawn meat, sesame oil, shou xing chiew, pepper and salt to taste. Add in the glass noodle and thicken the soup with corn flour water mixture. Add in the eggs while stirring the soup so that it will form small strands. Add more corn flour water mixture if the soup is not thick enough.