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Red Rice Bee Hoon in Miso Broth - Shared by Yong Jian


Red rice vermicelli - 120g

Red miso paste (mixed with a bit of water) - 1 tsp 

Bittergourd - 150g

​100g Nai bai (about 5-6 bunches)

Cherry tomatoes - 50g

​Fishballs - 10 nos

​Hard-boiled eggs - 2 nos


1. Soak dry bee hoon in water. Set aside for at least 10-15 minutes.

2. Heat 600ml of water in a saucepan.

3. Rinse vegetables; slice bitter gourd thinly and separate nai bai leaves. Leave cherry tomatoes whole.

4. Add fishballs, miso paste, and cherry tomatoes to water and bring to a boil.

5. Add bee hoon and nai bai.

6. Cook for 1.5-2 minutes.

7. Plate contents. Add hard-boiled egg to dish. Serve with a dash of white pepper and enjoy!

About the participant

29-year-old wannabe home chef. Self isolating with my dog and wife.

Yong Jian

Recipe has been edited for clarity by the HealthXchange team.

Ref: L20