Seafood Beehoon Soup

Preparation Time: 10 minutes
Cooking Time: 10 minutes

Ingredients
2 tablespoonful of sliced pork, marinated with a dash of light soy sauce
3 Large glass prawns, peeled leaving the tail and head. Remember to cut the antenna of the prawns short)
1 Egg
1 Chinese rice bowl of cut vegetables (lettuce is recommended)
1 teaspoonful of chopped garlic
1/2 fish cake, sliced
1 tablespoonful of wolfberries
1 handful of bee hoon, soaked in hot water for 15 minutes and drained
1 Carton of chicken stock (you can actually make chicken stock by yourself. If you prefer, you can substitute this with pork stock too!)
1 teaspoon of fried shallots
Chopped spring onions
Salt


Method
1. In a small pot, heat up 1 teaspoon of cooking oil, and add chopped garlic and fry till golden brown.
2. Add in sliced pork, prawns and sliced fish cake to cook.
3. Pour in 3 rice bowls of stock and let it boil with lid on.
4. Add in soaked bee hoon and let it simmer for 3 minutes.
5. Add cracked egg into the pan (if you want your eggs to be runny, remove from stove after 1 minute. If not, you can choose to break open the yolk and stir it)
6. Add in cut vegetables to boil for 1 minute.
7. Add in wolfberries and add salt to taste. Remove pot from stove when soup boils.
8. Garnish with sliced lettuce, fried shallots, chopped onions.