Cooler days call for warming soup and with this winter, we need a soup packed with great ingredients and flavors. In Mauritius, Chinese soups are often accompanied with plenty of ingredients, now I know there are various types of chinese soups.
This recipe is simply my version of cooking a fabulous bowl of Mauritius Chinese Soup with rice vermicelli (Meefoon). I know chinese soups often involve Chicken carcass but I have chosen to skip that part, but you can choose to use chicken stock as well. When I head into any Chinese restaurants, the soup is a must as a starter, filled in a small bowl. At home, this recipe has a great accompaniment and in many other Mauritius cuisines and that amazing accompaniment is Mauritius Tomato and Chilli Chutney “Chatini Pomme d’amour“. Pour 2 to 3 spoons of that chutney into the Chinese Soup and the taste goes beyond heaven 🙂
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- 1 packet of Meefoon (Rice Vermicelli), soaked in water for 30 minutes
- 2 large steamed Teokon/Tofu, cut into pieces of cubes.
- 15-20 pieces of Fish balls, soaked in water 30 minutes prior to cooking preparations
- 2 bunch of bredes Tompouce (Pak-Choy leaves and stem), washed and soaked into water
- 2 small can of Corn (425 grams), cut into your desired shapes
- 10 pieces of whole chinese black Mushrooms Shiitake, soaked in water overnight and cut into slices
- 15 pieces of black cloud ear Mushrooms (optional), soaked in water overnight or 4 hours prior to cooking preparations
- 4 eggs
- 8 garlic cloves, grated
- 2 tbsp of oyster sauce
- 2 tbsp of fish sauce
- 1 tsp of mushrooms flavoured soy sauce
- 1 tsp of soy sauce
- 2 Maggi cubes
- 3 litres of water (Optional – you can also use Chicken Stock instead of water)
- 2 tbsp of vegetable oil (Quantity based as per your preferences)
- Salt and pepper
1. In a small bowl, mix all the sauces with 5cl of water and 1 tsp of grated garlic. Allow to rest.
2. Preheat a bottomed pot with vegetable oil and add 1 tsp of grated garlic on medium heat. Once the garlic starts sizzling, add the black mushrooms siitake and mix well for 2 minutes simply to add flavor to the mushrooms.
3. After 2 minutes, remove the mushrooms and add the remaining grated garlic, 3 litres of water or (chicken stock if you are not using water) alongside the soaked meefoon (rice vermicelli) and black cloud ear mushrooms. Pour the mixed sauces and cook for 5 minutes, lid half covered.
4. Add the fish balls and corns. Cook for another 3 minutes.
5. The bredes tompouce (pak-choy leaves and stem) and steamed Teokon/Tofu pieces go into the pot 2 minutes before the soup is fully cooked. Season with salt and pepper (quantity based as per your preferences). Stove off and crack-open each eggs one by one into the hot water soup then cover the lid.