Mee Sua Soup Recipe

by Hoohla
mee sua soup recipe

Mee Sua soup recipe is very popular in Malasia. It is also a traditional dish for a birthday party. Mee Sua Soup serves with a hard-boiled egg – the traditional Hokkien way to symbolize a year older, a year wiser.

This soup is also known as longevity noodles hence it is served during birthday to acknowledge and wish for the birthday person’s longevity in life as he/she ages.

Mee Sua soup recipe is a kind of vermicelli made from wheat flour. This noodle has a silky, wet and dense texture when cooked with soup. The wheat starch of Mee Suah slowly released into the soup when cooked. Thus thickening the soup base and make it really tasty.

Mee Sua Soup Recipe

For this soup, you need the chicken carcass, sliced chicken thighs, thinly sliced ginger, a handful of dried goji berries, hard-boiled egg, bunches of bok choy, washed and quartered, thinly sliced carrot, Chinese mushrooms, soaked in warm water till soft and slices, water, mee sua, sesame oil, soy sauce.

Pour the water into a pot and place the chicken carcass. Season with soy sauce, and add salt and pepper. Add the goji berries. Keep boiling for at least 30 minutes.

Remove chicken from the pot and add carrots and mushrooms.
In the pan add oil and place the ginger in. Stir fry till fragrant.
Add the chicken thighs and add the sesame oil. Stir fry for 1 or 2 minutes until the meat is browned. Turn off the heat.

Rinse mee sua in cold water to remove the starch, then cook them in a saucepan of boiling water with a bit of oil added for about 2-3 minutes, separating the strands with chopsticks.

Take out the cooked mee sua and set in a serving bowl.
Bring the soup back to boil. Place the carrots and bok choy in to quickly cook it. Place the vegetables into the bowl with the noodles.

Carefully ladle the soup into the bowl, with mushrooms and goji berries and top it up with the chicken, ginger slices and a hard boil egg.

Do you like this mee sua soup recipe?

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Mee Sua Soup Recipe

mee sua soup recipe
  • Author: Hoohla
  • Category: Soup
  • Cuisine: Malaysian
Scale

Ingredients

  • 1 chicken carcass
  • 2 chicken thighs, sliced
  • 1 knob of thumb-sized ginger, thinly sliced
  • A handful of dried goji berries
  • 2 ready-cooked hard-boiled egg
  • 1 bunches of bok choy, washed and quartered
  • 1/2 carrot, thinly sliced
  • 2 Chinese mushrooms, soaked in warm water till soft and slices
  • 4 cups of water
  • 50 grams of mee sua (about 2 to 3 bundles)
  • 1 tablespoon sesame oil
  • 2 tablespoon light soy sauce
  • Salt and pepper
  • 1 tablespoon of cooking oil

Instructions

  • Pour the water into a pot and place the chicken carcass. Bring it to boil.
  • When boil, lower down the heat to medium and season with light soy sauce, and a dash of salt and pepper. Add the goji berries. Keep boiling for at least 30 minutes.
  • When the chicken carcass has softened, remove it from the pot and skim the scum off the stock. Set the heat to the lowest and add the carrots and mushrooms into the pot.
  • Meanwhile, heat up a pan. When hot, add in cooking oil and place the ginger in. Stir fry till fragrant.
  • Add the chicken thighs and add the sesame oil. Stir fry for 1 or 2 minutes until the meat is browned. Turn off the heat.
  • Rinse mee sua in cold water to remove the starch, then cook them in a saucepan of boiling water with a bit of oil added for about 2-3 minutes, separating the strands with chopsticks.
  • Take out the cooked mee sua and set in a serving bowl.
  • Bring the soup back to boil. Have a taste and adjust the seasoning if required. When boil, place the carrots and bok choy in to quickly cook it. Place the vegetables into the bowl with the noodles.
  • Carefully ladle the soup into the bowl, with mushrooms and goji berries and top it up with the chicken, ginger slices and a hard boil egg.

Keywords: Soup, Mee Sua Soup

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