Mee Hoon Soup Recipe

Mee Hoon Soup Recipe

Ingredients :

1 packet

8 cups

150 g

120 g

1/4 teaspoon

1/2 teaspoon

1/4 teaspoon

100 g

1 stalk

1 tablespoon

1 tablespoon

Rice vermicelli

Chicken stock

Medium size shrimp, washed, do not shell

Lean meat

Monosodium glutamate - optional

Salt to taste

Fresh ground pepper

bean sprouts

Spring onion, chopped

Light soy sauce

Crispy shallots, fry sliced small onions in oil until golden brown

Method :

Preparing Stock

  • Boil some fresh chicken bones in water over low heat for about 1 1/2 hours.

  • Add some sliced ginger, cloves and shallots.

  • Strain through muslin cloth to obtain a clear stock.

Preparing mee hoon soup

  • Add washed shrimp into 8 cups of stock and bring to boil.

  • Remove shrimp and keep stock.

  • Shell shrimps, cut lengthwise into half

  • Boil lean meat in the same stock.

  • Add slat to taste.

  • When cooked, remove meat and slice thinly.

  • Keep stock.

  • Blanch bean sprouts and drain.

  • Boil stock with soy sauce and pepper.

  • Clean vermicelli and pour in boiling water.

  • Loosen it with a chopstick.

  • Drain well.

To serve

  • Put some bean sprouts in an individual bowl followed by noodle.

  • Ladle hot soup and garnish with shrimp, meat slices, spring onion and crispy shallots.

  • Serve hot.

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