Chinese soup with shrimps and roast beef

Name: Chinese soup with shrimps and roast beef
Total time: 20 min
Yield: 4
Ingredients: 1 pot Beef broth; 1 winter carrot; 1 business suit mie; 1 tin can bamboo shoots; 4 spring / forest onion; 150 gram peeled shrimp; 150 gram roast beef (meat products); sambal; ketjapmarinade

Ingredients

1 pot Beef broth
1 winter carrot
1 business suit mie
1 tin can bamboo shoots
4 spring / forest onion

150 gram peeled shrimp
150 gram roast beef (meat products)
Sambal
Ketjapmarinade

Directions

Heat the stock with 2 pots of water and bring to the boil.
Saute the winter carrot with a cheese slicer and cut it into thin ribbons.
Add the carrot to the stock with the noodle and cook for about 3 minutes at a low setting.
Stir the noodle with a fork. Cut the bamboo shoots into thin strips and add to the stock with the spring onions and shrimps.
Cut the roast beef into strips and add it to the soup just before serving.
Spoon the soup into bowls and season with sambal and sweet soy sauce.
Tasty with crackers.