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Rice Noodle SoupSoups and Congees
| Rice Noodle Soup |
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Ingredients:
½ pound dried rice noodle sticks (called mei fun)
1/4 pound shelled medium shrimp, veins removed and
discarded, each cut in three or four pieces
2 eggs, well beaten, and made into an omelette, cut it
into slivers and set it aside
4 to 6 peeled and minced shallots
1 Tablespoon vegetable oil
8 cups vegetable or fish stock
2 tablespoons thin soy sauce
Preparation:
1. Simmer dried rice sticks for four minutes, then drain
and rinse them in cold water.
2. Heat a wok, add the oil and fry them stirring for half
a minute.
3. Next, in a large pot, bring the stock to the boil, add the
rice noodles and the soy sauce, and the egg slivers, stir
and serve in individual soup bowls.
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