Vegetable Soup with Wan Tans

Ingredients

• 1 Garlic clove
• 2 Spring Onions
• 100 g peeled shrimp
• 2 tbsp Soy sauce
• 1 tsp lemon juice
• 1 large carrot (peeled and sliced)
• 6 broccoli florets
• 6 baby corn (canned)
• 500 ml chicken broth
• 100 g tofu
• 60 g glass noodles
• 6 Wan-Tan dough sheets (frozen)
• 1 tbsp Sesame oil
• 1 packet krupuk

Instructions

1. 1.

   Peel the garlic and slice thinly. Trim the spring onions and cut into rings. Drizzle the shrimp with 1 tbsp soy sauce and lemon juice. Rinse broccoli florets and drain baby corn. Bring chicken broth to a boil, season with remaining soy sauce. Add garlic, spring onions, carrots, broccoli, and corn to simmer.

2. 2.

   Cut tofu into ~1 cm cubes. Stir in Wan Tan sheets and shrimp. Let the soup steep for 5 minutes. Rinse glass noodles under boiling water and let them swell; cut into pieces. Add to soup. Ladle into preheated bowls and drizzle with sesame oil. Serve with krupuk and fresh basil or chopped cilantro.

3. 3.