Bak Chor Mee Soup
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Bak Chor Mee Soup Recipe
The pork dumplings are optional. Check out easy fried wonton recipe for leftover wonton wrapper skins ideas.
If you don’t consume pork, you can substitute this recipe with fried shallots, shallot oil, minced chicken and chicken balls.
- 60 grams minced pork (chicken)
- 6 square wonton skin wrappers optional
- 8 pork (chicken) balls
- 2 bundles (50 to 70 grams for each bundle) fresh “mee kia” (thin egg noodles) you can also use mee pok
- 50 grams ikan bilis rinsed once and placed inside disposable soup pouches
- 750 ml water
Note: You can also use 600ml of any clear soup stock (such as chicken); or cheat with instant soup cube.
- 1/2 tsp light soy sauce
- 1/2 tsp fish sauce
- 1/2 tsp sesame oil
- dashes white pepper powder to taste
- 1/2 tsp corn flour
- Sliced red finger-length chilli
- chopped spring onions
- 1/2 tbsp lard oil may replace with shallot oil
- 1 tsp fried lard croutons may replace with fried shallots
- Marinade pork with (A) in a bowl for 15 minutes.
- In a soup pot, add ikan bilis pouches and water. Simmer the stock for 10 minutes.
- In the meantime, wrap wontons using 1 tsp marinated pork for each wonton skin.
- Add pork balls and continue to simmer the stock for another 5 minutes. Discard soup pouches. Keep the soup bubbling at a low heat.
- Ladle one scoop of hot stock over the bowl of remaining marinated pork. Let the pork cook on the surface briefly, then return the partially cooked pork back to the main soup pot to cook completely. Reheat the soup when ready to serve.
- In the meantime, bring another small pot of water to boil. Boil the wontons until they float up, about a minute or two. Transfer cooked wontons to serving bowls.
- Cook one bundle of noodles at a time through a slotted ladle, until just cooked but still firm. Transfer drained noodles to serving bowl. Top each bowl with pork balls, minced pork, hot soup and (B).