Mee Suah Soup

* 250 grammes of mee suah (or 4 pieces)
* 50 to 80 grammes of pork tenderloin (sliced thinly)
* 5 pieces dried chinese / shiitake mushrooms (sliced thinly)
* 2 large eggs
* 5 bulbs shallots (sliced thinly)
* 2 stalks spring onions (for garnishing)
* 4 tablespoons palm oil
* 5 soup bowls of hot water

01.Heat oil in wok and fry shallots till golden brown. Remove fried shallots.

02.Leaving about 2 tablespoons of oil in wok, add mushrooms and saute for 30 seconds to 1 minute. Push to the side of the wok.

03.Add pork and stir fry till changed colour. Push to the side of the wok. Add remaining oil into wok and fry the eggs. Try not to break the eggs too much. Return mushrooms and pork into the fried egg and stir well for another 15 seconds or so.

04.Add water and bring to boil. Add mee suah and stir well. Mee suah cooks fairly quickly and should turn colour when done.

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