1. Prepare the Ingredients: Gather all your ingredients. Blanch 2-3 lbs (about 1 kg) of pork ribs in boiling water for about 5 minutes to remove impurities. Rinse under cold water and set aside. Soak 5-6 dried shiitake mushrooms in hot water for 15 minutes, slice them, and reserve the soaking water for the broth. Chop 1 large carrot into chunks, dice 1 onion, and cut 2 ears of sweet corn into 3-4 segments. Prepare 2 slices of ginger, 6-8 red dates, and ¼ cup wolfberries for later.

2. Blanch the Pork Ribs: Start by blanching the pork ribs to remove excess blood and impurities. Boil them for five minutes, then rinse under cool water for a clean base to your soup.

3. Begin the Soup Base: In a large pot, add the blanched pork ribs, sliced shiitake mushrooms, and the reserved mushroom water. Pour in 8 cups of water, or enough to submerge everything. Bring it to a boil and add 2 slices of ginger for aroma. Boil gently for 30 minutes, skimming off any foam to achieve a clear broth.

4. Add the Vegetables: After boiling the soup base, add the sweet corn pieces, chopped carrots, and diced onion. Reduce the heat to medium and allow the soup to simmer gently for 1.5 to 2 hours. If using Shaoxing wine, this is the time to add 1 tablespoon for enhanced flavor.

5. Final Additions: In the last 15 minutes of cooking, add 6-8 red dates and the ¼ cup of wolfberries to the soup. These ingredients add a sweet, tangy flavor and should not be overcooked.

6. Season the Soup: Season the soup to taste with salt and white pepper. Taste and adjust as needed to balance the flavors. Optionally, drizzle in a small amount of sesame oil for added depth.

7. Garnish: Once the soup is done, ladle it into serving bowls. Garnish with finely chopped green onion for a fresh and vibrant finish.

8. Serve: Serve the soup hot. Pair it with steamed rice or your favorite side dish for a wholesome and satisfying meal. Enjoy!