Spicy Sambal Bak Chor Mee Soup with Sourdough Bread Bowl

Name: Spicy Sambal Bak Chor Mee Soup with Sourdough Bread Bowl
Prep time: 20 min
Total time: 55 min
Yield: 4 servings
Ingredients: 4 small Sourdough Bread Loaves; 200 g Pork Mince; 200 g Prawns; 150 g Cockles; 6 pieces Dried Shiitake Mushrooms; 4 cloves Garlic; 2 medium Shallots; 3 tablespoons Sambal Oelek; 3 tablespoons Light Soy Sauce; 1 tablespoon Dark Soy Sauce; 1 tablespoon Rice Vinegar; 2 tablespoons Pork Lard (or vegetable oil); 6 cups Chicken Broth; 2 stalks Chopped Spring Onions; 2 tablespoons Crispy Fried Lard; 1 tablespoon Fish Sauce

A Singaporean soul warmer! This recipe takes the beloved Bak Chor Mee flavors and transforms them into a comforting, fiery soup, served in a crusty sourdough bread bowl for the ultimate textural experience. The sambal-infused broth, combined with succulent prawns and cockles, provides a symphony of umami and spice.

Prep Time

20 minutes

Total Time

55 minutes

Calories

875

Level

Medium

Yields

4 servings

Cost

S$5.06

Season:

🌸 Spring•🍂 Autumn•tropical•monsoon-comfort

Meal Type:

Lunch•Soup•Bread

Cuisine:

British

Main Ingredient:

Seafood

Mood:

Comfort Food•Spicy

Ingredients

Servings

4smallSourdough Bread Loaves(Slightly stale bread is ideal for soaking up the soup)

S$6.00

200gPork Mince(Lean pork mince is preferred)

S$1.50

200gPrawns(Peeled and deveined)

S$3.50

150gCockles(Fresh or canned (drained))

S$2.00

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

S$2.50

4clovesGarlic(Minced)

S$0.30

2mediumShallots(Thinly sliced)

S$0.50

3tablespoonsSambal Oelek(Adjust to taste for desired spiciness)

S$0.60

3tablespoonsLight Soy Sauce

S$0.25

1tablespoonDark Soy Sauce

S$0.15

1tablespoonRice Vinegar

S$0.20

2tablespoonsPork Lard (or vegetable oil)(Pork lard adds authentic flavor)

S$0.10

6cupsChicken Broth(Low sodium preferred)

S$1.20

2stalksChopped Spring Onions(For garnish)

S$0.40

2tablespoonsCrispy Fried Lard(Optional, for garnish)

S$0.75

1tablespoonFish Sauce(Adds umami)

S$0.30

Total Cost

S$20.25

S$5.06 per serving

The Method

1
Preheat oven to 180°C (350°F). While the oven is preheating, prepare the sourdough bread bowls. Cut a circle out of the top of each loaf, removing the soft bread inside. Be careful not to puncture the bottom of the loaf. Brush the inside of the bread bowls with a little olive oil and bake for 5-7 minutes until lightly toasted. This will help prevent them from becoming soggy.
2
In a small bowl, marinate the pork mince with 1 tablespoon of light soy sauce, a pinch of white pepper, and a teaspoon of cornstarch. Mix well and set aside.
3
Heat pork lard (or vegetable oil) in a large pot over medium heat. Add the minced garlic and shallots and sauté until fragrant and lightly golden brown. Be careful not to burn the garlic.
4
Add the sliced shiitake mushrooms to the pot and sauté for another 2-3 minutes, allowing them to release their earthy aroma.
5
Stir in the sambal oelek and cook for 1 minute, allowing the spicy fragrance to bloom. Adjust the amount of sambal according to your spice preference.
6
Pour in the chicken broth and bring to a boil. Reduce heat to a simmer and gently drop in the marinated pork mince. Cook for 3-4 minutes, until the pork is cooked through.
7
Add the prawns and cockles to the soup and cook for another 2-3 minutes, or until the prawns turn pink and the cockles are heated through. Do not overcook the seafood, or it will become rubbery.
8
Season the soup with the remaining light soy sauce, dark soy sauce, rice vinegar, and fish sauce. Taste and adjust the seasoning as needed. The soup should be a balance of savory, spicy, and slightly tangy flavors.
9
Ladle the hot sambal bak chor mee soup into the prepared sourdough bread bowls. Garnish with chopped spring onions and crispy fried lard (if using).
10
Serve immediately and enjoy the delightful combination of the spicy soup and the crusty sourdough bread. Let the bread soak up the delicious broth for an even more flavorful experience.

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My Notes

Nutrition Information

Nutrition per serving (500g)

875 kcal / 3661 kJ

Carbs

78g

30% of RDA

Fat

42g

60% of RDA

Protein

48g

96% of RDA

Detailed Breakdown

Fibre

6 g

20% 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 richer broth, use pork broth instead of chicken broth.

Add blanched bean sprouts or sliced fish cake for added texture and flavor.

If you don't have sourdough bread, you can use any crusty bread roll or loaf.

If you can't find cockles, you can substitute with mussels or clams.

Adjust the amount of sambal to your preferred spice level. Start with a smaller amount and add more as needed.

Cooking Equipment

Oven

Stove

Large Pot

Wine Pairings

No wine pairing suggestions available for this recipe.

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