- Bring 1L of water to a boil in a pot, and then add 1 vegetable stock cube, and stir until it has fully dissolved in the water.
- Add 1 sliced carrot and let it cook in the broth for about 5 mins. Then add the sliced Chinese leaves and stir. Let the Chinese leaves simmer in the broth for a couple of minutes, then add 38g of glass noodles and the 1 cup of egg tofu, and let the soup simmer for about 5 mins whilst stirring gently so as not to break up the tofu.
- Next add 1 tbsp of soy sauce, stir and let the soup simmer for a final 2-3 mins until the glass noodles are cooked. You will know they are cooked once they turn clear.
- Spoon the soup into a bowl and garnish with chopped spring onion, coriander and garlic oil. Serve and enjoy!