Delicious Soup

Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, bee hoon soup with dong cai and egg. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Bee hoon soup with dong cai and egg is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Bee hoon soup with dong cai and egg is something that I have loved my whole life. They are fine and they look wonderful.

Here is how you do that. Boil water in a small pot. Add dong cai and crack egg into pot. Give a quick stir to the ingredients till soup turns milky.

To begin with this recipe, we have to prepare a few ingredients. You can cook bee hoon soup with dong cai and egg using 8 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Bee hoon soup with dong cai and egg:

1. Make ready Main
2. Prepare 100 grams bee hoon (rice vermicelli)
3. Make ready 1 egg
4. Get 1 1/2 tbsp dong cai (preserved Chinese cabbage)
5. Take Other
6. Take 700 ml water
7. Get 1 white pepper powder
8. Take 1 sesame oil

Fried fish soup recipe + egg FLOSS Masak Apa Masak Mystyle Bee Hoon Soup. Bee hoon soup with dong cai and egg. Garnish with lettuce, shallot oil, dong cai and spring onions. Serve with a saucer of sliced chilli padi with light soy sauce at the side.

Instructions to make Bee hoon soup with dong cai and egg:

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.

Garnish with lettuce, shallot oil, dong cai and spring onions. Serve with a saucer of sliced chilli padi with light soy sauce at the side. Fish soup bee hoon, is a Singaporean soup-based seafood dish, served hot usually with bee hoon. Kikkoman Cookbook mainly introduces Japanese dishes using Kikkoman Soy Sauce. Bee hoon soup with dong cai and egg instructions.

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