Mee Swa Soup with Ground Pork and Fish Balls

  • Serves

    serves 6

In Singapore, this soup is made with the fresh wheat-flour noodles called mee swa. In the U.S., mee swa are usually sold dry; look for thin, spaghettini-like noodles, packaged in twisted bundles. To find other unfamiliar ingredients, visit your local Asian market.


For the Stock

  • 3 lb. meaty pork bones
  • 3 yellow onions, peeled and halved
  • 1 head garlic, halved
  • 1 thick piece ginger, about 2" long
  • 1 tbsp. fish sauce
  • 1 white turnip, peeled and halved

For the Soup

  • 6 medium dried cloud-ear fungi
  • 12 lb. ground pork
  • 18 fish balls (optional)
  • 14 lb. Asian greens (such as choy sum or bok choy), washed, trimmed, and roughly chopped
  • 14 lb. thin, round wheat-flour noodles
  • 2 scallions, finely chopped
  • 2 tbsp. finely chopped fresh cilantro leaves


Step 1

For the stock: Place bones, onions, garlic, ginger, fish sauce, and turnip in a large pot. Add 5 quarts water and slowly bring to a boil over medium heat, skimming any foam. Lower heat; simmer for 2½ hours.

Step 2

For the soup: Place cloud-ear fungi in a medium bowl, add boiling water to cover, and soak until softened, about 10 minutes. Drain, wash, and roughly chop.

Step 3

Strain stock, and skim any fat from top. Heat 8 cups stock in a wok or large saucepan over medium heat. Add cloud-ear fungi and simmer 3 minutes. Add pork, fish balls (if using), and greens, keeping stock at a low simmer for 5 minutes. Bring a medium pot of water to a boil and cook noodles for 3 minutes, gently separating with chopsticks or a fork. Drain and add to soup.

Step 4

Serve in individual bowls, garnished with scallions and cilantro. Serve with Chile Fish Sauce on the side, to be added to taste at the table.

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