Mee Suah Soup

Mee Suah (面线) is a type of noodle made from wheat flour and is very brittle in uncooked form as the strands are pretty thin. My children were served the customary mee suah on their first birthdays by their paternal grandmother. Mee suah, literally translated as noodle 面 and thread 线 , signifies longevity and as such is eaten during birthday celebrations.

Mee Suah Soup is great for a light lunch on Saturday. Everyone gets to eat a bowl of delicious mee suah soup with 3 different types of cooked pork and one egg, soft, medium or hard boiled depending on preference. My recipe for Mee Suah Soup serves five persons.

Mee Suah Soup



1 box of mee suah (10 pieces)
100 gm minced pork
100 gm pork, sliced thinly
1 long strip of pork ball, cut to bite size
5 eggs
2 stalks spring onions, finely sliced
100 gm lettuce
2 liter water
1 tsp toong choy (preserved Chinese cabbage)
2 tsp tapioca flour
1 thumb-size ginger, smashed
salt, soy sauce, sesame oil, pepper

1. Marinate the minced pork and pork slices separately with salt, soya sauce, pepper and sesame oil.
2. Boil toong choy, ginger and water in a pot.
3. Blanch the lettuce lightly and dish out.
4. Toss pork slices in tapioca flour and stir into stock, ensuring the meat does not stick together.
5. Mix the remaining flour into the minced pork and scoop small balls into the soup, stirring.
6. Add in the meatballs and salt to taste.
7. Scoop a single serving portion of the boiling soup into a separate saucepan. (use one with a handle for easy pouring)
8. Break an egg into the soup but do not stir.
9. Meanwhile lightly blanch the dry mee suah in a wok.
10. Drain and add into the boiling soup with egg.
11. Serve hot with the lettuce and spring onions.