Shred the tofu puffs and toss with turmeric. Cut enoki short, chop cilantro, julienne carrot, vegan ham, button mushrooms and wood ear. Blanch everything except tofu puffs for 30 seconds, then drain.

Add white pepper, black vinegar, ginger, half the cilantro and sesame oil to a large serving bowl. The hot soup will bloom these aromatics at the end.

Bring vegetable broth to a boil. Add turmeric tofu puffs and blanched vegetables. Season with light soy sauce and brown sugar. Simmer 2-3 minutes.

Stir cornstarch slurry, then pour in gradually while stirring until glossy and lightly thickened. Ladle hot soup into the seasoning bowl, stir, garnish with cilantro, serve immediately.