Tang Yuan Soup (Serves: 4)


  • 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



  1. Boil the sweetcorn in chicken broth until cooked, this will take around 8 minutes. Season with kelp powder.
  2. Add the wakame and Kawang tang yuan to the pot. When the tang yuan float to the surface, they are cooked.
  3. Serve hot.

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