This Mee Suah Soup is a quick and easy comfort food that takes only minutes to prepare. Add ground pork for a heartier flavor.
Mee Suah Soup (Wheat Vermicelli Soup) is a Chinese comfort food. Like Chicken Rice Porridge (Congee), it can be eaten any time of the day and is often served during convalescence. I grew up eating this noodle soup and continue to enjoy it until this day. My mom usually makes the soup with dried anchovies. Occasionally, she would add some ground pork to make it a heartier soup.
You can buy whole dried anchovies in small packages at the Asian grocery stores. Keeping them in the refrigerator helps it stay fresh for a longer period of time. Whenever I visit my mom, I get to bring home several bags of cleaned and peeled anchovies. She will buy a few kilograms of these tiny dried fish and spent days removing the heads and bones and finally sealing them into bags for me. Now, that’s a labor of love!
Mee Suah (Chinese Wheat Vermicelli)
Chinese wheat vermicelli is a very thin variety of salted noodles. It originated in Fujian, China and is different from rice sticks or bean threads. Easily available at the Asian grocery stores, it usually comes packaged in flat boxes. Inside the box are little bundles of vermicelli tied with a red string. Each bundle is a little over an ounce (about 35g) and is sufficient for one serving. Japanese somen has a similar taste and texture and may be used in place of mee suah (wheat vermicelli).
Tools Used in Making This Mee Suah Soup
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Mee Suah Soup
- 4 bundles mee suah (Chinese wheat vermicelli)
- 6 stalks baby bok choy (sliced in half lengthwise)
- 2 large eggs
- ½ cup dried anchovies (cleaned)** (25g)
- 2 cloves garlic (minced)
- 6 cups water (1.5 liters)
- 2 tbsp vegetable oil
- Salt and pepper to taste
- 2 green onions (finely sliced)
- Sesame oil
- Rinse and soak dried anchovies for 10 minutes. Drain.
- Heat vegetable oil in a medium sized pot. Add anchovies and stir fry for about 2 minutes.
- Add garlic and stir fry for another 30 seconds.
- Pour in water. Bring to a boil and season with salt*** and pepper. Reduce heat and allow soup to simmer for 5 minutes.
- Break in the eggs and lightly break yolks with a pair of chopsticks.
- Add bok choy and mee suah and continue to cook for 2 to 3 minutes. Turn off heat.
- Divide into 4 bowls. Garnish with green onions and a few drops of sesame oil.
- Serve immediately.
Mee Suah Soup is best eaten as soon as it is cooked as the vermicelli tends to soak up the soup very quickly and become overly soft.