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Simple & Comforting Mee Sua (Vermicelli) Soup

Simple & Comforting Mee Sua (Vermicelli) Soup

There are many reasons why this is one of my Top 10 favourite dishes ever - 1) It is light, but filling enough to satisfy any hungry tummy, 2) all the components you require in a meal are included in that one bowl: protein, vegetables, carbos and comforting soup, and 3) this is the most important reason since I do most of the cooking in our home and that is the ease of which to cook it; you can prepare it the night before and have it for a quick and easy lunch the next day.

Mee Sua is a popular type of noodle in Asia and is commonly eaten both at home and in eateries outside. It is mostly served swimming in a tasty and light broth, but there are restaurants that serve it fried as well. Personally, I feel that the starchiness of Mee Sua makes it highly challenging to fry which is why I stay clear from that method of cooking it.

I usually serve Mee Sua with homemade meatballs and leafy greens, but you can switch that out for fishballs, dumplings or sliced fish. It is a really highly versatile dish that goes well with anything, as long as you get the broth right. Here is the recipe for the broth and homemade meatballs - I do hope you enjoy this simple and comforting dish as much as my family has.

Simple & Comforting Mee Sua (Vermicelli) Soup

Recipe Type: Main

Cuisine: Chinese

Author: Pamela Koh @ Kitchen Missus

Prep time: 10 mins

Cook time: 30 minutes

Total time: 40 mins

Serves: 4

Perfect for a quick meal, this simple and comforting Mee Sua dish is a great way to feed the entire family on those busy days!


For the soup

- 1/2 cup Ikan Bilis (Dried Anchovies)

- 7 Cloves of Garlic (skin removed)

- 4 cups Water

For the meatballs

- 300g Minced Pork

- 3 Tablespoons Soy Sauce

- 2 Tablespoons Cornflour

- 1 Tablespoon Water

- Dash of White Pepper

Serve with

- 4 x 50g Mee Sua

- Bok Choy

- Fried Garlic


1. In a large pot, bring to a boil the 4 cups of water, Ikan Bilis and garlic cloves.

2. Let the mixture boil for 15 minutes before tasting and add salt to taste.

3. While the broth is cooking, mix together minced pork, soy sauce, white pepper, water and white pepper

in a bowl.

4. Using a sieve, remove the Ikan Billis and garlic coves, but keep the broth simmering.

5.Drop balls of the minced meat mixtures using a tablespoon. It doesn’t have to be perfectly shaped, just

have it in bite-sized dimensions so that the meatballs will be easy to eat and to cook.

6. Throw in your washed Bok Choy and let everything cook for 2-3 minutes.

7. Turn the fire off and set aside.

8. In another pot, bring to a boil 2 cups of water. Throw in 1 piece of Mee Sua and cook for 30-40 seconds. I would advise that you cook the Mee Sua individually and then transfer immediately to individual bowls as they tend to stick together when cooked.

9. Once 1 serving of Mee Sua has completed cooking, transfer to a bowl and pour the broth in with it, together with a few meatballs and bok choy.

10. Top each bowl with fried garlic and serve with chopped fresh chillies for a satisfying meal!


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