Egg Mee Suah Soup

Anything soupy is always great on a cold rainy day or when one is feeling below the weather. Mee Suah is thin salted noodle made of wheat flour originating in Fujian, China. This is another comfort food made for the sick and common in households.



  • 2 eggs with 1 tsp light soya sauce, beaten
  • 1/2 tbsp olive oil for frying egg
  • 1 1/2 rice bowls of water / stock
  • 50 gm of pork / pork belly
  • 1 bundle of mee suah
  • Some vegetable optional
  • Light soya sauce / sesame oil to taste


  1. Heat oil in pan and swirl to spread oil evenly. Pour in egg mixture. When egg is semi-cooked, scramble using spatula and cook in chunks. Take care not to over cook egg.
  2. Add water to pan for soup base and add pork and vegetables and simmer briefly to cook. Season soup with soy sauce (don’t add for stock).  Alternatively, dish out pork and vegetable and use the soup to cook mee suah without adding any soya sauce. and skip step 3.
  3. In another pot, bring some water to a boil and add in mee suah. Cook for about 30 seconds until strands soften and separate.
  4. Drain and transfer mee suah into serving bowl and ladle soup over and add the fried egg.
  5. Serve immediately as the mee suah will soak up the soup.

Recipe adapted from


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