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Mee Suah Soup

Posted on: August 4, 2017
Mee Suah Soup

8 oz … Pork, minced DASH … Light soy sauce
DASH … White pepper
2 T … Vegetable oil
2 … Garlic cloves, minced
2 c … Chicken stock (or 2 cups of water + 1 cube of chicken flavoring)
2 pkgs … Fine rice vermicelli (Mee Suah)
1 … Egg (optional)

Combine the minced pork, light soy sauce and white pepper; lightly fashion into meatballs. Set aside.

Heat a saucepan and add the oil. When the oil is glistening, add the minced garlic and fry until light brown and fragrant. Pour in the chicken broth or the water with the chicken flavoring. Bring to a gentle boil. Drop in the meatballs.

When the pork is cooked, add in the mee suah and cook until the noodles are soft. Crack the optional egg and pour into the saucepan. Season with salt, to taste.

Remove saucepan from heat and serve immediately as the mee suah tends to absorb all of the liquid very quickly.


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