2cubechicken stock (chicken broth or chicken bouillon)
7cupswater
4tablespoonssoy sauce
2teaspoonbrown sugar
8sprigsspring onions
8sprigscilantro (coriander)
4tablespoonsoyster sauce - to marinate pork mince
4teaspoonssoy sauce - to marinate pork mince
2teaspoonssugar (white sugar) - to marinate pork mince
2teaspoonsground black pepper - to marinate pork mince
2handfulslettuce
2mediumcarrots
1packageseaweed - Japanese
Instructions
Put pork mince and mix it with seasoning. Marinate it for at least 15 minutes.
Clean spring onion and coriander. Then cut spring onion only about 3 inches from the route into one inch apiece, coriander cut only 2 inches from the route each for half an inch.
Cut egg tofu about one centimetre for each thickness.
Clean lettuce and cut it for a mouthpiece. Clean carrot put it in the flower press; each thickness would be half a centimetre.
Put water and chicken stock cubes in the pot, heat until it boils.
Add marinated pork mince into boiling water.
Wait until it boils again. Then add egg tofu, cut lettuce, and carrot.
Turn the heat to medium level. Add soy sauce, brown sugar, chopped spring onion, vermicelli, and coriander.
Wait until it boils and turn off the heat. Add Wakami and wait about 5 minutes before serving.