Innards Mee Sua Soup

Some may scour at the thought of eating innards but this recipe may just be the life changer for you! Instead of the starchy brown Taiwanese Mee Sua, this version of Mee Sua makes use of the natural flavours of the ingredients to get that rich translucent broth.
Those tender slices of pork liver are an excellent source of proteins and vitamins. While the intestines, although not as nutritious, add that scrumptious soft texture in every bite. Blanching the meat helps to remove that musty taste while enhancing the soft chewy texture in the meat. It might take abit of time to prepare, but once the meat ready, all you really need is just one big pot to boil up the soup.
Sweet juices from the prawns, and refreshing flavours of ikan billis and soybeans infused together with that rich, meaty, creamy collagen pork filled broth – the perfect aromatic bowl of soup. This nutritious comforting bowl of soup noodles is a great way to relieve fatigue and blood deficiency. You don’t want let all that rich goodness go down the drain with mushy, soggy mee sua. So make sure to slurp up those thin soft strands of noodles immediately after serving.
#themeatmensg #simple #delicious

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Adjust Servings
4bundles of thick mee sua
300g prawns (shelled with tail intact)
200g liver (sliced)
1pair of fresh pig kidneys (sliced)
200g minced pork
200g lean pork (sliced)
200g chye sim
1stalk spring onion (chopped)
pork lard
3litres water
1kg pork bones
500g pig duodenum (fun cheong)
80g ikan bilis (dried anchovies)
100g soybeans
20g rock sugar
5g white peppercorn
½tsp salt
¼tsp pepper
¼tsp cornflour



Blanch and rinse 1kg pork bones.
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Wash 100g ikan bilis and 100g soybeans.
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Pour 3 litres of water into a stock pot, add in 1kg pork bones, 500g pig duodenum, 100g ikan bilis, 100g soybeans, 20g rock sugar and 5g white peppercorn.
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Bring to a boil, and lower heat to a simmer for 1 hour or until duodenum are tender.
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Remove duodenum. Cut it into segments and soak in some stock.
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Strain stock and bring to a boil again.
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Season 200g minced pork with ¼ tsp salt and ⅛ tsp pepper.
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Slice 200g lean pork. Season with ¼ tsp salt, ⅛ tsp pepper and ¼ tsp cornflour.
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Cooking is per serving.
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Scoop several ladles of the meat stock into a small pot. Bring to boil.
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Add in 1 bundle mee sua. Cook for 30 seconds. l.
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Add in 4 prawns, 50g sliced pork, 4 slices of kidney, 50g of minced pork, 4 slices of liver, 2 stalks of chye sim and a few segments of duodenum. Bring up to a boil. Season with salt to taste, if needed.
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Add in 1 tbsp pork lard.
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Pour it into a soup bowl.
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Garnish with chopped spring onions and crispy pork lard.
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Serve with cut chill padi and soya sauce.
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