In my family, a typical dinner often includes some sort of vegetable soup. Vietnamese cuisine veers toward numerous vegetable and herbs.  Soup broths are typically made of bones, meat, seafood or vegetables.  The bones based broths are for the long simmered noodles soups such as pho, hu tieu, and bun.  The meat, seafood or vegetables are typically the basis for everyday home cooking.  My mom would make this shrimp and daikon radish soup very quickly. We would have a nutritious and healthy dinner in no time.  You can use this shrimp based broth with different types of vegetables. Ingredients: ½ lb of shrimp 1 large daikon radish 1-2 stalk of scallion 1 teaspoon of fish sauce 1 tablespoon of chicken bouillon powder ½ teaspoon of sugar ⅛ teaspoon of salt ⅛ teaspoon of pepper ¼ of a yellow onion, thinly sliced ½ teaspoon of chili powder (I use the Korean version as the chili is sweeter and the heat is not as intense as others.  The goal is to add color and depth to the soup.) Directions: Remove the …