Beehoon Soup/Vermicelli Soup
Beehoon Soup/Vermicelli Soup – A couple of head-on shrimps, a few dried shitake mushrooms, some fish balls plus the ultimate chili soy sauce
1 serving of vermicelli (soak in hot water)
1 can of chicken broth
1/3 cup of water
3 dried Shitake mushrooms (soak in hot water, remove the stems, and cut into quarter’s)
2 cloves of garlic (minced)
3 fish balls
1 stalk of scallion (chopped)
Salt to taste
A dash of white pepper powder
3 drops of sesame oil
I’ve been feeling unwell since Monday and lost much of my appetite. My severe headache is killing me, my throat is scratchy, I have blocked nose and can’t breathe. Arrrghhh!
Luckily this bowl of steaming hot beehoon/vermicelli soup came to my rescue. Unlike my mother’s common belief that porridge/congee has magic healing power when one is sick, I opted for this dish instead. Ill or healthy, I’ve got to have my shrimp fix. A couple of head-on shrimps, a few dried shitake mushrooms, some fish balls plus the ultimate chili soy sauce, I think I am already feeling better.