Mum’s Simple Egg Mee Suah Soup

Update (19 Aug 2014): First posted in Jun 2009, now updated with new photos and improved recipe.

Living nearby my mum definitely has its perks. This recipe was a result of sneaking over to her place during lunch time. This simple homely dish was something I took for granted in the past and now miss terribly (she stopped cooking for several years and only resumed last year). My mum used to whip up this simple one-dish meal of egg mee sua soup (鸡蛋面线汤) when I was in the pm session in secondary school. She cooked this whenever the kitchen is low in fresh food supplies, and/or when she need to cook in a jiffy.

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Mum's Egg Mee Sua Recipe

The basic ingredients are just mee sua (seasoned with sesame oil) and egg. For the soup, it is just plain water and soy sauce. Since I have not eaten this for a long time, my mum insisted to add the pork shabu-shabu and pacific clams as a sumptuous treat for me. But trust me, the basic egg and mee sua bowl is what I grew up on, and that is delicious too!


Even though this recipe is simple, my mum is very skilled in cooking the egg. Take care not to cook the egg too dry. Check out these step-by-step photos for cooking the egg:

Mum's Egg Mee Sua Recipe
Season beaten eggs with light soy sauce. Heat wok pan with oil, add egg mixture (swirl wok to cover entire surface).

Mum's Egg Mee Sua Recipe
When add is semi-set, use a spatula to scramble the eggs and cut them to large chunks.

Mum's Egg Mee Sua Recipe
Cook the egg until they are just set and still moist.

Mum's Egg Mee Sua Recipe
Add water and season the soup to taste with light soy sauce. Ladle the hot soup over cooked mee sua.

Mum's Egg Mee Sua Recipe
You can also add ‘liao’ such as shabu shabu pork and pacific clams for a more sumptuous bowl – but trust me, even the basic egg mee sua is deliciousssss!

Egg Mee Sua Soup Recipe

Eat the noodles immediately upon serving, as the mee sua will soak up the soup quickly.


  • 3 eggs lightly beaten with 1 tsp light soy sauce
  • 1/2 tbsp vegetable oil
  • 3 rice bowls of water
  • 50 grams shabu-shabu pork slices (optional)
  • 8 pacific clams (optional)
  • light soy sauce to taste
  • 2 bundles of mee sua (flour vermicelli)
  • sesame oil to taste
  • spring onions and/or coriander for garnishing


  1. Heat oil in wok pan, swirl the pan to spread the oil evenly. Pour the egg mixture to cover the wok. When the egg is semi cooked, scramble them using a spatula and cook them into large chunks. Take care not to over cook the egg; they should still be moist after cooking.
  2. Add water to pan for the soup base. Add pork and pacific clams (optional). Simmer briefly until pork is cooked through. Season soup to taste with soy sauce.
  3. In a separate pot, bring water to a boil. Cook mee sua for about 30 seconds, separating the strands with chopsticks.
  4. Transfer mee sua to serving bowls, and coat the noodles with some sesame oil. This will give the noodles a nice aroma. Top each bowl with egg, pork and pacific clams.
  5. Ladle the hot soup over the mee sua, garnish with spring onions/coriander and serve immediately.