Jicama Omelette Spare Ribs Soup

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.

In this very simple soup, I used Spare Ribs, Jicama, Carrot, Ginger, Dried Oysters, Red Dates, Eggs, Glass Noodles, Water & Salt. 
Jicama Spare Ribs Soup 1

This was quite a big fella. 
Jicama Spare Ribs Soup 2

When I was young, we used to have these fresh in rojak or Asian-style fruit salads. With the meat blanched and jicama peeled, everything except the eggs & glass noodles are simmered in a pot.
Jicama Spare Ribs Soup 3

Just before the soup is ready to be served, I prepared Mom’s Glass Noodles Omelette.
Jicama Spare Ribs Soup 4

Raw glass noodles are pressed into the beaten eggs.
Jicama Spare Ribs Soup 5

And in due time set in. You’ll be wondering why I didn’t pre-cook the noodles and wouldn’t it still be hard and tough. You’ll see. 🙂
Jicama Spare Ribs Soup 6

When the nicely browned is all ready…
Jicama Spare Ribs Soup 7

… they are cut into squares.
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After a little simmer in the soup, the noodles become nicely al dente within the omelette.
Jicama Spare Ribs Soup 9

Kinda amazing texture, right?
Jicama Spare Ribs Soup 10

But that aside, the soup is clear, sweet & refreshing.
Jicama Spare Ribs Soup 11

Not quite a soup reserved for cold weathers.
Jicama Spare Ribs Soup 12

I’d say this pot of soup is good for both warm and cold weather.
Jicama Spare Ribs Soup 13

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)

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Jicama Omelette Spare Ribs Soup
Prep time
Cook time
Total time
Serves: 10-12
  • 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)
  1. 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.
  2. Just before serving, stir glass noodles into beaten eggs.
  3. Heat up a frying pan with 1 tsp oil. Pour egg mixture in and fry until both sides are golden.
  4. Cut up omelette into inch squares.
  5. 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.
  6. Serve hot!


  1. I am totally fascinated by this glass noodles in the omelette! I’m going to try this very soon! I love glass noodles but this is a completely new way to use it. Thank you for sharing! There’s always something new that I can learn from a good cook like you! The spare rib soup looks yummy. Very comforting~~~!

    • Thanks, Nami! I’ve never seen anyone else doing this besides my mom. I should probably ask her where she got this idea from. She used to make glass noodles omelette soup for us when we were young because we thought it was such a funny way to have noodles. Oh, I’m not much of a cook, to be honest. Conversely, I am learning so much about Japanese cuisine from you! 🙂

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