Mianxian Hu (Fujian Thin Noodle Soup)
Mianxian Hu is a traditional Fujian breakfast soup with fine vermicelli in a rich, starchy broth. Silky and comforting, it’s often topped with meats and seafood for a satisfying start to the day.
Ingredients
14 items- Thin wheat noodles (mianxian) 100g
- Lean pork 50g
- Shrimp 50g
- Dried shiitake mushrooms 2 pieces
- Sweet potato starch 2 tbsp
- Broth or water 600ml
- Ginger slices 3 slices
- Green onions 2 stalks
- Cooking wine 1 tbsp
- Light soy sauce 1 tsp
- Salt 1 tsp
- White pepper a pinch
- Sesame oil a few drops
- Fried dough sticks (youtiao) or fried shallots to taste
Nutrition
Steps （6 steps）
Marinate shredded pork with cooking wine, soy sauce, and a little starch for 10 min. Devein shrimp. Soak and slice mushrooms. Mix sweet potato starch with water to make a slurry.
Add broth, ginger, scallion sections, and mushroom slices to a pot. Bring to a boil, then simmer for 5 min. Remove ginger and scallions, keep mushrooms.
Gently add the thin noodles to the soup and loosen with chopsticks. Reduce heat to low and cook 2 min until soft but still intact. Avoid over-stirring.
Re-stir the starch slurry and slowly pour it into the soup while stirring gently in one direction. Cook until the broth thickens and turns slightly translucent, about 30 seconds.
Add the marinated pork and shrimp. Turn to medium heat and cook 1 min until pork turns white and shrimp curl. Season with salt, white pepper, and sesame oil.
Ladle the soup into bowls, garnish with chopped green onions and fried dough pieces (optional). Serve hot.
Tips
Do not boil the noodles vigorously as they break easily. Add the starch slurry gradually while stirring to avoid lumps. Feel free to substitute with other toppings like pork intestines or duck blood.
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