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Writer's pictureMichelle Lee

Egg and Beancurd Stick Soup


Sharing this old school soup. The anchovies and dried prawns make the soup taste so sweet after boiling for a short 10 - 15 mins. And adding in glass vermicelli gives a fuller stomach. Even if you are not serving this with rice and other dishes, you can eat this alone as a glass noodle soup by itself.

Ingredients : (serves 2-3)

2pcs Dried Beancurd Sticks (Fu Chuk)

10g Dried Prawns

10g Dried Anchovies

10g Glass Vermicelli (Tang Hoon)

700ml Water

1 Egg

4-5 tsp Cooking Oil

Salt to taste

Few drops of Light Soy Sauce

Step by Step :

1. Soak beancurd sticks for about 40mins or until it turns whitish & softens. Drain & then cut into small pieces lengthwise.

2. Soak glass vermicelli for about 15 mins. Drain & set aside.

3. Rinse dried prawns & anchovies. Set aside.

4. In a small egg pan, heat up 2 tsp oil. Crack in egg & add few drops of light soy sauce. Stir and cook egg scramble style. Dish up & set aside.

5. In a small pot or wok, heat up some cooking oil. Fry dried prawns & anchovies till fragrant about 3 mins.

6. Add in water & bring it to a boil. Reduce heat & let it simmer for about 10-15mins.

7. Add in beancurd sticks and let it simmer for another 5 mins.

8. Finally add in cooked scrambled egg and glass vermicelli and simmer for another 3 mins.

9. Season with salt. (*Do not add too much salt as anchovies & dried prawns will gives a slight saltiness to the soup)

10. Dish up & serve hot.

Happy Cooking.

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