Steamboats & hotpots require good soup bases to bring out the flavours of whatever ingredients you toss in. The one ingredient that Mom always tosses into her steamboat soup base is what we call here bangkuang or jicama. It gives the soup a tremendous savoury sweetness. Based on that same idea, I thought it would be nice to add some into my soup.
That aside, I made some tang hoon (glass noodles) omelette to add bulk to this soup. Totally a one-pot meal, if you really want it to be.
Warms & refreshes all at the same time!
Do you make any dishes that are perfect for both hot and cold days?
“To the end that my glory may sing praise to Thee, and not be silent. O LORD my God, I will give thanks unto Thee for ever.” (Psalm 30:12)
- 12 oz (350 gm) Spare Ribs, blanched with boiling water
- 22 oz (650 gm) Jicama (Bangkuang or Sengkuang), peeled & cut into large chunks
- 1 tbsp Dried Oysters, rinsed
- 7-8 Red Dates
- ½ Carrot, peeled & cut into wedges
- 1 inch knob of Young Ginger, peeled & sliced
- 6-7 cups Water
- 1 tsp Salt
- ¼ tsp freshly ground Black Pepper
- 4 Eggs, beaten -prepare just before serving
- 1 oz (25 gm) Glass Noodles uncooked (Mung Bean Noodles or Cellophane Noodles)
- In a pot, put all ingredients excluding eggs & glass noodles. Bring to a boil the reduce to a simmer for 1.5-2 hours. If using thermal pot like I did, once water has boiled in the inner metal pot, place it into the outer thermal pot & leave for 2 hours.
- Just before serving, stir glass noodles into beaten eggs.
- Heat up a frying pan with 1 tsp oil. Pour egg mixture in and fry until both sides are golden.
- Cut up omelette into inch squares.
- Toss omelette into the soup & being the soup to a simmer for another 2-3 minutes. Noodles within the omelette will plump up. Adjust seasoning.
- Serve hot!