Taiwanese Mee Sua Thick Soup with Chicken

Ingredients

• 70 g Red mee sua (Soak beforehand; cut into short lengths.)
• 1 tbsp Garlic (Chopped; plus a little finely minced or grated garlic for topping (amount unspecified).)
• 2 tbsp Onion or shallot (Chopped; author says onion/shallot.)
• 1 L Water
• 1 Chicken breast (Brined in salt water; shredded for topping. Breast size and brining details are not stated.)
• 2 handful Bonito flakes (Crushed; handful size unspecified.)
• 1.5 tbsp Potato starch (For thickening slurry.)
• 3 tbsp Water (For the starch slurry.)
• 1.5 tbsp Oyster sauce
• 1 tbsp Soy sauce
• 0.5 tsp Dark soy sauce
• 0.5 tsp Salt
• 0.5 tsp Japanese dashi powder (Brand and ingredients unspecified.)
• White pepper (To taste; amount unspecified.)
• Chili sauce (Optional topping; amount unspecified.)
• Bird's eye chili (Optional fresh chili topping if no suitable chili sauce is available; amount unspecified.)
• Cilantro (Optional, if available; amount unspecified.)
• Black vinegar (For serving; amount unspecified.)
• Cooking oil (For stir-frying onion and garlic; amount unspecified.)

Steps

1. 1

   If you already have crispy shallots and crispy garlic, the creator says you can skip the frying step. Otherwise, heat a pot with an unspecified amount of cooking oil.

2. 2

   Add the chopped onion or shallot and chopped garlic. Stir-fry until golden brown.

3. 3

   Pour in 1 L water. Add the brined chicken breast and bonito flakes.

4. 4

   Bring the liquid to a boil, then turn the heat to its lowest setting and cook for 5 minutes.

5. 5

   Lift the chicken breast out of the pot and set it aside to be shredded for serving.

6. 6

   Add the presoaked, cut mee sua to the pot, followed by all the listed seasonings, including white pepper.

7. 7

   Mix the potato starch with 3 tbsp water to make a slurry. Add it to the pot to thicken the soup.

8. 8

   Let the cooked mee sua sit and soak for half an hour so the texture becomes smoother.

9. 9

   Serve the mee sua soup topped with shredded chicken and a little grated or finely minced garlic. Add chili sauce, or fresh bird’s eye chili for heat; add cilantro if available, and finish with black vinegar.

Notes

The source does not specify the amount of frying oil, white pepper, or the optional toppings. It mentions the chicken was brined in salt water but gives no brining proportions or duration. The post says the full recipe would be uploaded to the author's blog later; that additional material is not included here.

Nutrition per serving

• main
• Taiwanese
• street food
• noodle soup
• chicken
• thickened
• stovetop