Peel the onion and carrot, wash them, and cut them into cubes. Fry together in a pan in olive oil until the onion is soft.
Add the chopped cherry tomatoes. Drain the liquid from the corn and peas and add to the vegetables. Pour the soy sauce and fry for another 2 minutes.
Boil the water for the prawns, boil for a minute. Toss in a colander, rinse and clean.
Next, boil 1 liter of water in a saucepan, add salt, fried vegetables, prawns and funchosa. Cook for two minutes, then cover and let stand for 5 minutes.
The amount of soup is calculated for about 3 average servings.