Recipe: Appetizing Noodle Soup a.k.a Mee Soup


Noodle Soup a.k.a Mee Soup. My maternal grandmother used to cook this mee sua soup for us when I was a little girl. Every time i have this simple noodle soup, I am immediately brought. But this Curry Mee (curry noodle soup) recipe in particular brings me back to fond memories of getting Malaysian food at a restaurant called The term "Malaysian Chinese" entered my consciousness, and I began to regularly crave bowls of "curry mee," the yellow curry noodle soup that inspired this post.

There are many different varieties of mee sup that combine either tofu, prawns, pork, or other types of meat with a variable blend of vegetables like onions, garlic, and shallots. As is common in the region. Hae Mee, or Hokkien prawn mee noodle soup, is a popular dish in Singapore and Malaysia, It is a wonderful take on the Hokkien food originating from Taiwan and the southeast of China. You can cook Noodle Soup a.k.a Mee Soup using 12 ingredients and 4 steps. Here is how you cook that.

Ingredients of Noodle Soup a.k.a Mee Soup

  1. Prepare 1 portion of wet noodle (you can use dried noodle as well, boil and drain it, mix with a bit of oil).
  2. It’s of Mushroom, sliced (any mushroom will do).
  3. Prepare of Any meat, thin sliced (optional). Marinate with a bit of oil, salt and white pepper ±10 mins.
  4. You need of Any veggies (I use Chinese cabbage), cut normal size.
  5. You need 1 inch of fresh ginger, thin sliced.
  6. You need 1/4 of onion, thin sliced vertically.
  7. It’s Pinch of salt.
  8. It’s Pinch of white pepper.
  9. You need 2 cloves of garlic, minced.
  10. You need of Spring onion, chopped.
  11. Prepare of Parsley or celery, chopped.
  12. You need 1 bowl of water.

The cuisine has been popularized in coastal city homes all over the continent. When I first saw this recipe in Lace. Meatballs are ubiquitous in Asian noodle soups. What makes the Indonesian bakso different?

Noodle Soup a.k.a Mee Soup instructions

  1. Boil the water, put on onion and ginger until fragrant, add on meat and mushroom until the meat changing color, then add on veggies. When the veggies cooked enough, put on chopped celery and spring onion, salt and white pepper, stir a while. Done.
  2. Soak the wet noodle into another boiling water ± 2 mins, then drain. Put into a bowl..
  3. Heat up 2 tablespoon of oil, fry the minced garlic until turn into golden. Pour onto the noodle, mix well..
  4. Serve with the soup, you can mix them or serve in two separate bowl.

They are dense because of the paste used to make them. When served with noodles and broth, the dish is mee bakso. But meatballs are ubiquitous in Asian noodle soups—what makes the Indonesian bakso. Also known as har mee, this hawker classic uses prawn shells and heads to develop its signature, full-flavoured broth. Do as the locals do and save shells and heads used for cooking other dishes in the freezer until you have enough – the more, the better the broth.