Seafood ball noodle soup with minced chicken

By: Carolyn Foo

In a pot, heat cooking oil with garlic and ginger to flavour the oil, then stir-fry minced chicken and add in a teaspoon of Obento cooking sake, a tablespoon of Lee Kum Kee soy sauce, a teaspoon of Lee Kum Kee oyster sauce until fully cooked and then dish out of pot.
Then add boiled water into the pot to make soup. Keep it on stove to boil, then add the seafood balls to cook. Stir in 2 tablespoons of miso paste and add some salt to taste.
Bring the soup to a boil, break 2 eggs into the soup and add strips of wombok.
Add vermicelli into the soup to cook. When the vermicelli is softened, it’s ready to be served. Dish everything in the pot out onto 2 bowls and add the minced chicken for added flavour! It’s ready to be enjoyed!