Mee Hoon Soup

I'm grateful for peeled ikan bilis (anchovies)...

from my mother-in-law!

Mee Hoon Soup Ingredients

Mee Hoon Soup

Mee Hoon Soup (30 mins)
Mee hoon
Peeled ikan bilis (anchovies)
Siu pak choy / baby pak choy / 油菜 in Beijing
Dried mushrooms
Fu chok (dried beancurd skin)
Eggs
Salt

1. Soak the dried mushrooms and fu chok (dried beancurd skin) separately in warm water to soften it. Soak the mee hoon in cold water.
2. Rinse the ikan bilis (anchovies).
3. Start boiling the ikan bilis soup by adding the washed ikan bilis and 3 bowls of water to a pot. The formula is X + 1, with X being the number of people eating. So, if I'm cooking for 2 people, it's 2 + 1 = 3 bowls of water.
4. Soak the siu pak choy and then wash each leaf by rubbing it under running water. 
5. After the laborious task of washing the siu pak choy, the ikan bilis soup should have come to a boil and you would have lowered the fire to let it simmer. 
6. Cut both the softened mushrooms and fu chok into more edible-friendly sizes with a pair of scissors, then add it all into the ikan bilis soup.
7. After letting it boil for about 5 minutes, add in the mee hoon and siu pak choy. Give it all a stir.
8. Crack in the egg and cover the egg with some mee hoon to help it cook faster.
9. Taste the soup, if bland, add some salt. Add water if the soup dries up.
10. Once the egg is completely poached, serve.