Wednesday, 9 September 2009

Mee Suah Fishball Soup

Mee Suah or Rice Flour Vermicelli, symbolizes "longevity" in the Chinese culture and is commonly served during birthdays or Chinese New Year.
9th September 2009 or 09.09.09, a once in a lifetime event and Mee Suah seemed a perfect meal.

Mee Sua is a versatile ingredient and can be served in a soup base or even dry, like in a stir-fry. Similar to other vermicellis, it takes practice and skill to ensure its not too soft/mushy or too hard/raw.


2 pcs Mee Sua
12 pcs Fish Balls
1 pcs Egg, hard boiled
1 pcs Dried Scallop
2 tbsp Chinese Salted Vegetable (Tung Chye)
2 slices Ginger
6 pcs Dried Chinese Mushroom
6 pcs Lettuce
1 tube Tofu
1 tsp Sesame Seed Oil
Salt, to taste
Pepper, to taste
Chinese Parsley, garnishing
1. To reconstitute, soak Dried Chinese Mushroom for about 20-30 minutes or until they have become swollen and soft. Cut off the stems.
2. Fill pot with about 1.5L water. Bring to boil.
3. Add Dried Scallop, Chinese Salted Vegetable & Ginger. Boil for about 15 minutes.
4. Add Fish Balls. Simmer for about 15 minutes.
5. Add reconstituted Mushrooms and sliced, Tofu. Simmer for 5 minutes.
6. Add Sesame Seed Oil, Salt to taste.
7. Add Lettuce for 1 minute.
8. Separate pot, bring water to boil. Add Mee Suah for 2-3 minutes. Scoop out Mee Suah into serving bowl.
7. Add soup (Fishball, Scallop, Mushroom, Tofu, Lettuce) into serving bowl. Garnish with Chinese Parsley, Egg and Pepper.

Boiling the Dried Scallop, Chinese Salted Vegetable and Fish Balls, in the above given time frame, provides for a tasteful soup base.


  1. You take very good shots! Found you through tastespotting! Every year, on my birthday, my grandma would make me mee sua with 2 red hard boiled eggs too and your dish reminds me a lot of her. I miss home! :(

  2. Quinn: Thank you for your kind compliments. Frankly, I still have lots of bad photo shots than good or decent ones..ahhh