Egg and Bok Choy Vermicelli Soup (鸡蛋面线)

Egg and Bok choy Vermicelli Soup
When I was 13, my mother cooked this heartwarming vermicelli soup for me whenever I had my braces tightened. It was so soft, I didn’t have to do any chewing. So this is really the perfect dish for anyone with braces, has little teeth, or well, no teeth at all.
The fragrance from the fried egg flavors the soup perfectly – it isn’t even necessary to use any type of broth. However, if you prefer a stronger flavor, you may opt for chicken broth. Sometimes my mother will use some leftover chicken bones to flavor the soup.
The base of this dish is the fried omelette and vermicelli – you can get creative and add some meat (lightly marinated minced pork works great) and other vegetables (spinach, watercress, kailan are nice choices).
Egg and Bok Choy Vermicelli Soup
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
The fragrance from the fried egg flavors the soup perfectly - it isn't even necessary to use any type of broth. Egg and Bok Choy Vermicelli Soup - a childhood favourite of mine. Gentle on both the teeth and heart.
Course: Main Course
Cuisine: Chinese
Servings: 2 servings
  • 2 servings of dried vermicelli
  • 2 eggs
  • 2 bunches baby bok choy
  • 1 teaspoon sesame oil
  • 1/2 teaspoon light soy sauce
  • 1/2 teaspoon salt
  • 4 cups water
  • Fried shallots for garnishing (optional)
  1. Wash vermicelli under running water to remove grime. Set aside.
  2. In a bowl, beat eggs till foamy, and add light soy sauce. Set aside.
  3. In a heated deep saucepan, add sesame oil. Pour eggs into pan. When the egg starts to expand, use a spatula to break the omelette up into small, bite-sized pieces. Scoop up the pieces onto a plate.
  4. Turn up the heat of the saucepan to high and add about 4 cups of water. Bring to a boil, then throw in the vermicelli. Quickly use a pair of chopsticks/a fork to separate the vermicelli.
  5. Add baby bok choy into the boiling water. Stir gently and continue to separate the vermicelli for about 10 seconds.
  6. Once the vermicelli is done, lower the heat to a simmer. Throw in the previously-plated egg pieces.
  7. Add a teaspoon of salt (or more) and taste the soup. If it is to your liking, turn off the heat and serve into bowls. Top off with some fried shallots (optional).


Jesslyn is an experimental individual who loves to get hands-on for anything she’s passionate about. She's a marketer and web developer by day. She’s also an animal lover and coffee aficionado.

Be the first to comment

Leave a Reply

Your email address will not be published.