Rice Vermicelli (Mei Fun) Soup

Rice Vermicelli (Mei Fun) Soup

Bursting with the flavors of dried shrimps and garlic.

Cooking time
20 minutes+
  • Nutrition facts are for one serving.
  • Time required to rehydrate the dried shrimps is not included in the cooking time.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

50 g (1.8 oz.)

1 Tbsp

garlic chives

1/4 bunch

100 g (3.5 oz.)

3 cloves

3 Tbsp


600 ml (20.3 fl. oz.)

a dash

a dash


  1. Mince the garlic, slowly saute to golden in the oil and then separate the garlic from the oil.
  2. Place the rice vermicelli into a large bowl, pour on boiling water (extra) until full, cover with a lid for 3 minutes and then rinse quickly with water.
  3. Rehydrate the dried shrimp in luke warm water, then mince.
  4. Remove fibrous roots from the bean sprouts, and roughly chop up the Chinese chives.
  5. Heat a small amount of the garlic-flavored oil to cook (3) and the ground pork. Once cooked through add in (A) and remove any scum that surfaces when the mixture comes to boil. Add in (2), allow to simmer and then serve both the ingredients and the broth into bowls.
  6. Heat a small amount of the garlic-flavored oil in a fry pan and quickly cook (4), place these onto (5) and sprinkle on the sauteed garlic (1) to finish.

Cooking Basics

Garlic - mincing

Remove the skin of the garlic clove, and cut vertically in half. Then remove the core, slice thinly cut-side down without cutting as far as the base part, and lay the knife flat and insert horizontal cuts. Finally, mince from end to end.


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