Tomato & Egg Mee Suah Soup - 番茄鸡蛋面线汤

This one bowl of goodness can be made in just 30 minutes and it will be gone faster than that, because you can’t stop slurping the goodness up! It was a light and delicious meal that we finished everything – from the noodles down to the last drop of soup! Must try, highly recommended recipe!


... Happy boiling!




~ Tomato & Egg Mee Suah Soup - 番茄鸡蛋面线汤 ~


Ingredients:

(Serve 3)


450 g mee suah (cook in hot water, go through tap water & drain it, set aside)

6 tomatoes (cross 4 slide on top & soak in hot water for 15 min, set aside)

4 eggs (add 2 tbsp of water & beat, set aside)

3 cloves garlic (sliced)

9 meat balls (cut halves)

3 bowl of water


Sauces:

5 tsp sugar

3 tbsp tomato sauce

6 tbsp light soy sauce

3 tbsp Chinese wine

1/2 cup water


Garnish:

Spring onions


Methods:

1. Peel off the tomato skin, cut 3 tomatoes into 4 and diced the rest of the 3 tomatoes, set aside

2. Fried the beaten egg and lightly scramble it, dish out then set aside

3. Add in garlic & diced tomatoes in a pot, fried for 1 minute and add in 3 bowl of water, simmer for 3 minute over MEDIUM heat.

4. Add in meat balls, mee suah, scrambled eggs, cut tomatoes & the sauce into the pot. 

5. Over MEDIUM heat continue to simmer till the soup base starts boiling. Turn off the heat.

6. Dish out in a bowl, garnish and served while hot.








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