📝 About This Recipe
Mee Suah is the ultimate soul food of the Malaysian Chinese community, often served during birthdays to symbolize longevity due to the long, thin strands of wheat vermicelli. This delicate soup features a clear, ginger-infused broth enriched with tender chicken, earthy shiitake mushrooms, and silky noodles that melt in your mouth. It is a warm, restorative dish that perfectly balances the savory depth of sesame oil with the brightness of fresh scallions.
🥗 Ingredients
The Noodles
- 200 grams Mee Suah (Wheat Vermicelli) (high-quality salted variety)
Broth and Aromatics
- 1.5 liters Chicken Stock (unsalted or low-sodium preferred)
- 2 inch piece Ginger (peeled and thinly julienned)
- 3 cloves Garlic (minced)
- 6 pieces Dried Shiitake Mushrooms (soaked in hot water until soft, then sliced)
- 1 tablespoon Shaoxing Rice Wine (optional but recommended for depth)
Proteins
- 250 grams Chicken Thigh (boneless, skinless, and sliced into bite-sized strips)
- 12 pieces Pork or Chicken Meatballs (thawed if frozen)
- 4 pieces Hard-boiled Eggs (peeled and halved)
Seasonings and Garnish
- 1 tablespoon Light Soy Sauce (to taste)
- 1 tablespoon Toasted Sesame Oil (for finishing)
- 1/2 teaspoon White Pepper Powder (adjust to preference)
- 2 tablespoons Fried Shallots (for crunch)
- 2 stalks Spring Onions (finely chopped)
- 1 tablespoon Goji Berries (soaked briefly to soften)
👨🍳 Instructions
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1
Prepare the chicken strips by marinating them with a pinch of white pepper and a teaspoon of sesame oil. Set aside for 15 minutes.
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2
In a large pot, heat a tablespoon of neutral oil over medium heat. Sauté the julienned ginger and minced garlic until fragrant and slightly golden.
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3
Add the sliced shiitake mushrooms to the pot and stir-fry for 2 minutes to release their earthy aroma.
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4
Pour in the chicken stock and bring the liquid to a rolling boil over high heat.
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5
Once boiling, reduce the heat to medium-low. Add the meatballs and marinated chicken strips. Simmer for 5-7 minutes until the meat is fully cooked through.
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6
Stir in the Shaoxing rice wine, light soy sauce, and white pepper. Taste the broth—be careful with salt as the Mee Suah noodles are naturally salty.
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7
In a separate pot, bring water to a boil. Blanch the Mee Suah for exactly 30-45 seconds. Do not overcook as they become mushy very quickly.
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8
Drain the noodles immediately and divide them into four deep serving bowls.
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9
Ladle the hot soup, chicken, mushrooms, and meatballs over the noodles in each bowl.
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10
Top each bowl with two halves of a hard-boiled egg and a few softened goji berries.
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11
Drizzle each portion with a generous amount of toasted sesame oil and a sprinkle of white pepper.
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12
Garnish with a handful of fried shallots and chopped spring onions for a final layer of texture and fragrance. Serve immediately.
💡 Chef's Tips
Mee Suah absorbs liquid very quickly, so always cook the noodles separately and add the soup right before serving to prevent them from getting soggy. If you find the noodles too salty, rinse them under cold water briefly after blanching to remove excess surface salt. For a richer broth, use bone-in chicken pieces or add a few dried scallops during the simmering stage. Always use fresh ginger; its warming properties are essential for the authentic 'healing' flavor profile of this dish. If you want a vegetarian version, replace chicken with firm tofu cubes and use a mushroom-based vegetable stock.
🍽️ Serving Suggestions
Serve with a side of pickled green chilies in soy sauce for a tangy, spicy kick. Pair with a glass of warm chrysanthemum tea to complement the herbal notes of the ginger and goji berries. A side of stir-fried bok choy or kailan with oyster sauce adds a nice crunch to the meal. For a celebratory touch, add a few pieces of blanched prawns or abalone slices to the bowl. Serve alongside 'Youtiao' (Chinese fried dough crullers) for dipping into the flavorful broth.