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Soak the shiitake mushrooms in freshly boiled water for about 30 minutes or until soft, then chop roughly. Soak the vermicelli in cold water for about 15 minutes or until soft.Meanwhile, to make the broth, add the prawn shells to the chicken stock in a medium-large pot and boil for 30 minutes. Pass the stock through a sieve to remove the prawn shells then return stock to the pot and set aside.Mix the cornflour with the water in a small bowl and set aside.In a medium non-stick frypan, heat the oil over medium heat and sauté the garlic until slightly coloured. Add the prawn meat and mushrooms and sauté for about 10 seconds, then transfer to the stock. Add both noodles, the choy sum, carrot and tofu, and bring to the boil. Stir through the cornflour mixture to thicken, bring back to the boil and add the salt, sugar and pepper. Taste and season further if required. Serve hot.This recipe is from Airs 8pm Thursdays on SBS ONE.Photograph by Randy Larcombe Photography.Reproduced with permission from the book Same Same But Different by Poh Ling Yeow, published by ABC Books/HarperCollins Publishers Australia, 2014.