Vermicelli Soup

The Vermicelli Soup is not really a soup but it’s like vermicelli in thick broth. This is great by itself as a vegetarian dish or you may add some meat in it to make it a dish in one pot.


This vermicelli dish reminded me of the dish my mom used to make for me when I’m sick. The texture of this dish is like ‘mien sien’.


If you like it to be more soupy, add more chicken broth and water. The vermicelli is like a sponge and by the time we served it, there is no more broth visible.


  • 100g enoki mushroom
  • 20g dried mushroom
  • 100g vermicelli (made from mung bean)
  • 1 cup chicken broth
  • 1 cup water
  • 1 egg
  • finely sliced green onion and carrot for garnishing
  • white pepper
  • sesame oil

Click on the link below for the instructions.


vermicellisoup-8-300x200Reconstitute the dried mushroom in hot water.

Squeeze dry and thinly sliced.

Rinse the enoki mushroom and cut into small section of 1 inch length.

vermicellisoup-7-300x200Heat a tablespoon of cooking oil in a wok or deep frying pan. Saute the mushrooms with few slices of green onions until fragrant.
vermicellisoup-6-300x200Add the enoki mushroom and season with some salt and oyster sauce.
vermicellisoup-5-300x200Add the chicken broth and water and bring it to a boil.
vermicellisoup-4-300x200Add the vermicelli and simmer on medium heat for 10 minutes.
vermicellisoup-3-300x200Thicken the soup with egg swirl and corn starch solution if necessary.

Garnish with shredded green onion and carrot.

You may drizzle with some sesame oil for more fragrance.

Peggy, thank you for sharing.

This Post Has 5 Comments

  1. RobynT

    Sounds good and easy! As long as I can find enoki mushrooms and the right kind of noodles! What kind of meat would you add and when? I’m guessing in the beginning… maybe some thinly sliced meat?

  2. Passionate Eater

    That looks delicious! I just want to say that I have been reading and loving all of Ben’s travel posts and your recipe posts, though I haven’t been commenting. Keep up the good work, you two are very appreciated.

  3. Suanne

    Hi RobynT, you are right on the meat, it should be thinly sliced, can be chicken or pork and added at the beginning to make sure that the meat is cooked thoroughly.

  4. Ai Lien

    Yummy!!! Never got chance to have it since stepped out from Malaysia…Thanks for the recipe Suanne…I should have a try on it too…Grateful !

  5. steph

    What a simple and delicious recipe! I made some substitutions because I am vegetarian and didn’t have shitake or oyster sauce and used oyster mushrooms, black bean sauce and veggie broth and it still tasted amazing! Thanks 🙂

Leave a Reply