Easiest Way to Cook Perfect Bee hoon soup with dong cai and egg

Bee hoon soup with dong cai and egg. For bee hoon (rice vermicelli) (used in this recipe), soak in water for half hour until softened and blanch in boiling water for about a minute. Divide cooked noodles to serving bowls and ladle cooked fish balls and soup stock over. Fish Bee Hoon Soup made with DOM Benedictine.

For baking/ kueh making: I highly encourage to weigh ingredients with a digital kitchen scale instead of. Bee Hoon Soo Ikan Salmon - Salmon fish Bee Hoon Noodles soup. Singapore Style Fried Bee Hoon (Rice Vermicelli) recipe is a simple menu and is served at breakfast. You can have Bee hoon soup with dong cai and egg using 8 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Bee hoon soup with dong cai and egg

1. Prepare of Main.
2. You need 100 grams of bee hoon (rice vermicelli).
3. Prepare 1 of egg.
4. Prepare 1 1/2 tbsp of dong cai (preserved Chinese cabbage).
5. You need of Other.
6. It's 700 ml of water.
7. Prepare 1 of white pepper powder.
8. Prepare 1 of sesame oil.

Definitely a favorite for all because it tastes good and Steamed Minced Pork and Egg. My little man is having bouts of cough and flu and has been that way since the getaway. I put off seeing the doctor.  Fish slice bee hoon soup. is among the popular choices of Chinese food to eat at a hawker centre. Want to make healthier and better informed choices Hence, those who need to watch their sodium intake should eat this dish very occasionally.

Bee hoon soup with dong cai and egg step by step

1. Give dong cai a quick rinse and drain to remove impurities while retaining its flavor..
2. Boil water in a small pot. When water starts boiling, cook bee hoon for not more than 2 minutes..
3. Add dong cai and crack egg into pot. Give a quick stir to the ingredients till soup turns milky..
4. Serve in a big bowl. Add sesame oil and white pepper powder to taste..

I used packages of fresh udon noodles in my soup, but you can also use dry udon. Add the dry udon directly to the broth and let it cook for a minute or two. The savouriness of the Dong Cai and Mei Cai makes it impossible to resist, even during sickness when your tastebuds are numb and most foods seem Bee Leng spent most of her childhood in the kitchen learning the ropes of Chinese/Cantonese cooking. She loves to shares her treasury of heritage. Mee Hoon Kueh is one of my favourite childhood dishes.