Simple Mee Suah Soup

Simple Mee Suah (thin noodle) Soup

Mee Suah Th'ng, yeah, a traditional old folks favorite. Mee Suah is thin smooth soft noodles, softer than Meehoon. It is also known as "Vermicelli" or "Flour Vermicelli" as it is made from wheat flour, corn starch and salt. It's old folks favorite maybe because in the olden days, old folks got no teeth so it is easier for them to eat Mee Suah, hehe. My mother will cook this (without shrimps) for any member of my family whenever we are sick or recuperating after operation. I like it because it is fast and easy, all done within half an hour. This simple easy soup can be eaten as a meal by itself or with rice as soup together with other dishes.

Ingredients

3 cluster of Mee Suah (normal or organic)

3 cloves of garlic
2 eggs
A piece of carrot - cut to strips
Vegetables - Siew Pak Choy
Dried shrimps (can be omitted or can be replaced by minced meat)
1 Tbsp cooking oil
A pinch of salt and pepper
Sesame oil (optional)

Method
1. Wash, clean and cut the vegetables, carrot, garlic.
2. Beat the eggs then fry. Take out and put aside.

3. Soak Mee Suah for a little while, about 3 mins, then drain the water. Do not soak too long as the
    Mee Suah will be dissolved into the water and become soggy.

4. Heat up wok, add 1 Tbsp of oil, then put in the garlic. Fry till slight brown, then add dried shrimps. Stir until fragrant, then add sliced carrots. Add salt and pepper.
5. Add water, put in the fried eggs and bring it to boil.

6. When water is boiling, put in Siew Pak choy and the Mee suah. Let it boil, then scoop out it out.
7. Serve in a bowl and add in a few drops of sesame oil for better fragrance.

The above recipe is based on my own cooking. A few adjustments can be made up to individual taste such as:

a) Vegetables of Siew Pak Choy can be replaced by other vegetables available such as lettuce or 

    cabbages or spinach or cauliflower.

b) Vegetarians can just add any other vegetables of your choice, and omit the shrimps, meat and egg.

c) If you don't like fried eggs and prefer poach eggs, then just break the eggs into the boiling soup 

    before adding the Mee Suah. Do not stir if your preference is a whole egg with intact egg yolk. Stir     vigorously if you prefer strips of eggs and milky egg soup.

d) Mee Suah is very thin strips that breaks easily and become soft very fast. So do not soak too long in water before cooking. Another characteristic is it will soak up (take up) all the broth after cooking, so it has to be eaten immediately after cooking, or else you there won't be any broth inside your bowl after about 20 minutes!

Happy cooking! May the joy of cooking be with you!

Updated on 22 March 2017 as this is one of my popular posts