My Mom used to make Mee Suah Soup (In Cantonese Mein Seen Tong) when we were young and sick or just recovering. It’s soft, easy on digestion and comforting. I loved it then and still do now.
Mee Suah is flour vermicelli, basically made of wheat flour and salt. The brand that I used, is a little salty, so I have omitted the salt as the anchovies soup is rich and a little salty too.
I have varied it to include more vegetables and here’s my version that’s Hubby’s and Max’s favourite now. I will usually prepare this when the little guy has a loosen milk-teeth which is about to drop off… J
Mee Suah Soup Base
15-20 dried anchovies
5 bowls of water
5 shitake mushrooms, fresh (or dried)
Steam vegetables till fork tender
Mee Suah (enough for 2-3 persons)
2 eggs, beaten (optional)
Pepper and salt to taste
1-2 tsp Sesame oil
1. Wash anchovies and rinse, then soak for 30mins in 1 bowl of water
2. Take (1) above and boil with 4 remaining bowls of water on medium heat for 15mins with mushrooms
3. Add in pepper and salt (optional, to taste)
4. Remove mushrooms and slice thin
5. Strain and use the liquid (This step may be omitted if using peeled dried anchovies)
6. When boiling, add in beaten eggs, give it a stir with the choptick and turn off flame after 5 seconds, – Now, you have “egg flower” in the soup
Mee Suah Noodle
1. Wash the noodle in cold water and drain
2. Bring a pot of water to boil, add in sesame oil and drop the mee suah into it for 20secs
3. Mee Suah is likely to lump together, use a chop-stick to separate them
4. Dish out into serving bowls and discard water
Ladle hot soup into the bowls to cover the noodles and place pieces of colourful veggies and shitake slices on top. Serve hot!
That’s comfort for me.