Salted Egg Yolk Bak Chor Mee Soup with Sourdough Waffles

A decadent fusion of Singaporean hawker fare and Western comfort food. This Bak Chor Mee inspired soup is enriched with creamy salted egg yolks and served with crispy sourdough waffles for a delightful dipping experience. The aromatic curry leaf garnish adds a touch of Singaporean spice.

Prep Time

20 minutes

Total Time

60 minutes

Calories

750

Level

Medium

Yields

4 servings

Cost

S$3.16

Season:

🌸 Spring•🍂 Autumn•monsoon-comfort

Meal Type:

Dinner•Snack•Soup

Cuisine:

Indian•American

Main Ingredient:

Eggs

Mood:

Comfort Food•Healthy

Ingredients

Servings

6cupsPork Broth(Can substitute with chicken broth for a lighter flavor)

S$1.50

4largeSalted Egg Yolks(Cooked, mashed well with a fork)

S$2.00

200gramsMinced Pork(Marinade with 1 tsp soy sauce, 1/2 tsp white pepper)

S$1.80

6piecesDried Shiitake Mushrooms(Soaked in hot water for 30 minutes, then sliced)

S$1.20

4clovesGarlic(Minced)

S$0.20

2mediumShallots(Thinly sliced)

S$0.40

0.3cupDried Anchovies (Ikan Bilis)(Lightly fried until crispy)

S$1.00

2tablespoonsDark Soy Sauce(For color and depth of flavor)

S$0.10

1tablespoonFish Sauce(Adds umami)

S$0.15

1tablespoonRice Vinegar(For tanginess)

S$0.10

1teaspoonsChilli Paste(Adjust to your spice preference)

S$0.20

1tablespoonLard(Optional, for added richness)

S$0.15

1sprigCurry Leaves(For garnish)

S$0.30

2stalksSpring Onions(Chopped, for garnish)

S$0.30

4piecesSourdough Waffles(Prepared using your favorite sourdough waffle recipe)

S$2.50

0.3cupFried Pork Lard Crisps (Optional)(Adds a delightful crunch)

S$0.75

Total Cost

S$12.65

S$3.16 per serving

The Method

1
Prepare the Aromatics: Heat lard (if using) in a large pot over medium heat. Add minced garlic and sliced shallots and sauté until fragrant and golden brown. Be careful not to burn the garlic.
2
Build the Soup Base: Add the sliced shiitake mushrooms and marinated minced pork to the pot. Stir-fry until the pork is cooked through and lightly browned, about 3-5 minutes.
3
Infuse the Broth: Pour in the pork broth and bring to a simmer. Add the dark soy sauce, fish sauce, and chilli paste. Adjust the amount of chilli paste to your preferred spice level. Allow the soup to simmer for at least 15 minutes to allow the flavors to meld.
4
Salted Egg Yolk Infusion: Gradually stir in the mashed salted egg yolks into the simmering soup. Continue stirring until the salted egg yolks are fully incorporated and the soup has a creamy, slightly thickened consistency. The soup should take on a vibrant orange hue.
5
Adjust Seasoning: Taste the soup and adjust the seasoning as needed. Add more fish sauce for saltiness, rice vinegar for tanginess, or chilli paste for spiciness. Remember that salted egg yolks are already salty, so add salt cautiously.
6
Crispy Anchovies: While the soup is simmering, lightly fry the dried anchovies in a separate pan until golden brown and crispy. Drain on paper towels.
7
Sourdough Waffles: Prepare the sourdough waffles according to your chosen recipe. Keep them warm while the soup is finishing.
8
Blend for Smoothness (Optional): For an even creamier texture, use an immersion blender or carefully transfer the soup in batches to a regular blender and blend until smooth. Be cautious when blending hot liquids.
9
Serve: Ladle the salted egg yolk Bak Chor Mee soup into bowls. Garnish with crispy fried anchovies, chopped spring onions, fried pork lard crisps (optional), and a sprig of curry leaves for a fragrant finish.
10
Enjoy: Serve immediately with warm sourdough waffles for dipping. The contrast between the rich, savory soup and the tangy waffles is a truly delightful experience.

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My Notes

Nutrition Information

Nutrition per serving (400g)

750 kcal / 3138 kJ

Carbs

50g

19% of RDA

Fat

45g

64% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

8 g

9% of RDA

Sodium

1800 mg

78% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

For a vegetarian version, use vegetable broth and substitute the minced pork with firm tofu, cubed and lightly fried. Add some seaweed for umami.

If you can't find salted egg yolks, you can use a salted egg yolk powder, but adjust the amount to taste as the saltiness can vary.

Make sure your sourdough waffle batter is not too sweet, as the soup provides plenty of savory flavor. A touch of herbs in the waffle batter can complement the dish beautifully.

Cooking Equipment

Large pot

Waffle iron

Small saucepan

Blender or immersion blender

Wine Pairings

No wine pairing suggestions available for this recipe.

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