Henghua Misua Soup



125g henghua misua

150g prawns (shelled and deveined with the tail intact)

150g squids (cleaned and cut into ring)

8 pcs sugar snap peas (trimmed both ends)

50g peanuts

1 large egg (beaten)

2g dried seaweed (shredded)

1000ml water


1 tbsp concentrated chicken stock

¼ tsp ground white pepper

¼ tsp salt

¼ tsp sugar

Preparation Instructions:

  1. Heat up some oil in a skillet, saute the peanuts on low heat until golden brown. Remove, drained on paper towel to absorb excessive oil.
  2. Heat up some oil in a skillet, add in beaten egg, swirl to a thin omelette. Remove once is set, leave to cool completely. Shredded and set aside for later use.
  3. Add 1000ml of water into a pot. Bring to a boil. Add in prawns and squids. Bring to a boil.
  4. Add in sugar snap pea, shredded dried seaweed and seasonings. Bring to a boil again.
  5. Bring some water to a boil. Add in henghua misua. Continue to simmer until al-dente. Remove and divide into two separate serving bowl.
  6. Scoop half portion of soup together with the ingredients into each serving bowl. Top with shredded omelette and fried peanuts. Serve.



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