- 1 packet Kawan rainbow tang yuan (glutinous rice balls)
- A handful of organic wakame (seaweed)
- 1 cup Kawan sweetcorn
- Kelp powder
- 2 cups chicken broth
- Boil the sweetcorn in chicken broth until cooked, this will take around 8 minutes. Season with kelp powder.
- Add the wakame and Kawang tang yuan to the pot. When the tang yuan float to the surface, they are cooked.
- Serve hot.
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