Red Rice Bee Hoon in Miso Broth shared by Yong Jian
HealthXchange "My Best Healthy Recipe" (MBHR) series
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Red Rice Bee Hoon in Miso Broth - Shared by Yong Jian
Ingredients
|
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 |
Steps
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
Contributed by
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