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.