Recipe: Appetizing Bee hoon soup with dong cai and egg

Bee hoon soup with dong cai and egg. Fish Soup Bee Hoon or fish head bee hoon is a Singaporean- dish made out of rice noodles called bee hoon in rich fish stock made by boiling fish head and The first time I had this in Singapore I felt like having an Asian style fish sopas, like the sopas the savoury soup is made milky by an evaporated. Fish soup bee hoon, is a Singaporean soup-based seafood dish, served hot usually with bee hoon. Don't be frightened by the white.

Here is how to make Bee Hoon Soup. Kikkoman Cookbook mainly introduces Japanese dishes using Kikkoman Soy Sauce. Easily search for various recipes for fried, stewed and other foods. You can cook Bee hoon soup with dong cai and egg using 8 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Bee hoon soup with dong cai and egg

1. It's of Main.
2. Prepare 100 grams of bee hoon (rice vermicelli).
3. It's 1 of egg.
4. Prepare 1 1/2 tbsp of dong cai (preserved Chinese cabbage).
5. It's of Other.
6. Prepare 700 ml of water.
7. You need 1 of white pepper powder.
8. You need 1 of sesame oil.

You can find something for parties at home, treating guests, and everyday meals. Delicious noodle soup made with rice noodle sticks (bee hoon) served with Asian-style fish balls and super easy to make soup will quickly become your favorite. Check Chneoh Bee Hoon: Fried, Singapore, Holland, free people check with all available information for the name on the internet, Yasni.com Free People Search. Often used in fish soups. • Chor Bee Hoon: Thicker than regular bee hoon.

Bee hoon soup with dong cai and egg instructions

1. Give dong cai a quick rinse and drain to remove impurities while retaining its flavor..
2. Boil water in a small pot. When water starts boiling, cook bee hoon for not more than 2 minutes..
3. Add dong cai and crack egg into pot. Give a quick stir to the ingredients till soup turns milky..
4. Serve in a big bowl. Add sesame oil and white pepper powder to taste..

Soup is an important element on a Chinese family's dinner table. Back in Beijing when I was living with my parents, my mom would serve soup every day along with steamed. Who knows, this may be last soup hoorah of the season, and warm, comforting soup and stew with buttery, crusty bread always makes me happy. always. The broth is simple with hints of anise and cinnamon and filled with soft udon noodles and crunchy vegetables. The egg is just the cherry on top.