Low carb glass noodle soup

|1 Clove garlic|1 Small shallot|1 Spring onion / coriander|50 gram / 1.7 ounces diced bacon|100 grams / 3.5 ounces peeled and deveined Prawns (or shrimp)|1 fresh carrot chopped into small cubes|1 Teaspoon Hoisin sauce or ¼ Teaspoon miso paste|1 boiled egg (extra protein intake)|Chicken broth (you can homemade or buy it)|Green leaf lettuce|¼ Lime/lemon|120 grams / 4.2 ounces Mung Bean Vermicelli (also known as glass noodles, cellophane noodles, and bean threads) – soaked in water according to package instructions and drained‰

|Roughly chop the garlic and shallot in small pieces. Then heat the cooking oil in a stockpot over medium high heat. Once hot, add the garlic and shallot and stir for 1 min.|Then add diced bacon, stir for 30 seconds, then add prawns, carrot and cook for 3 min. Pour in the chicken broth and season with hoisin sauce or miso paste and salt to taste. If you use the miso paste, make sure it is dissolved in the soup. Once the soup starts to boil, turn the heat down and simmer for 1 min. Adjust the taste to how you like by adding salt, hoisin sauce or soy sauce. |When you are ready to serve, add the noodles and stir in the chopped coriander or spring onion. Then switch off the heat. |Pour the noodle soup into a bowl, squeeze the lemon on top, add chilli, lettuce if desired.