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
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.
Recipe: Beehoon Soup/Vermicelli Soup
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
Heat up the wok with some cooking oil and stir-fry the chopped garlic until fragrant. Add in the can of chicken broth and water and bring the soup to boil. Add in the shrimps, fish balls, and vermicelli. As soon as the shrimps and vermicelli are cooked, add in the seasoning, dish up and serve hot.