Mee Sua in Creamy Mushroom Soup

Mee Sua has this soft tender texture that is subtle for the throat and ease for digestions. There are many ways you can prepare Mee Sua. It can be fried or serve  with soup; ie: Creamy Mushroom soup.

 

Its simple recipe and fast to prepare made this soup a MUST eat. The star ingredient of this dish is Portobello mushrooms. You may replace it with white button mushrooms but not shitake mushrooms. The flavour profile of these mushrooms does have influence on the whole dish and helps to compliment the Mee Sua aftertaste. 

Mee Sua in Creamy Mushroom soup

Prep time: 10mins

Cook time: 10mins

Serves: 2 pax

 

Ingredients:

2tbsp Dried shrimp (hebi)

1 small White onion

2 cloves Garlic

250gm Portobello mushroom

200gm Mee Sua

1/4 cup Cooking cream (38% fat)

1/4 cup water

1tbsp butter

Salt & White pepper to taste

Corriander as garnish

Method:

1) In a food processor, grind onion, garlic, mushroom and dried shrimp.

 

2) Heat up pot with butter and fry the ground ingredients till fragrant. The mushrooms and onion does release its own juice.

3) Add in the cooking cream and water. Bring to boil. 

 

4) Crushed the Mee Sua into small pieces, with approx length of 1-2inches.

 

5) Add in the Mee Sua into the boiling soup. It will take 5-7mins for Mee Sua to soften and thoroughly cooked. You may add salt and pepper to taste. Do note that Mee Sua tend to be salty. So taste first before you add more salt.

 

 

6) Serves hot with corriander as garnish. I always savour this soup with few slices of red chili padi (birds eye chili). ^_^ Enjoy!

 

 

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