Bee hoon soup with dong cai and egg

• 100 grams bee hoon (rice vermicelli)
• 1 egg
• 1 1/2 tbsp dong cai (preserved Chinese cabbage)
• 700 ml water
• 1 white pepper powder
• 1 sesame oil

1. Give dong cai a quick rinse and drain to remove impurities while retaining its flavor.
2. Boil water in a small pot.
3. When water starts boiling, cook bee hoon for not more than 2 minutes.
4. Add dong cai and crack egg into pot.
5. Give a quick stir to the ingredients till soup turns milky.
6. Serve in a big bowl.
7. Add sesame oil and white pepper powder to taste.

rice vermicelli, egg, preserved chinese cabbage, water, white pepper, sesame oil

Taken from cookpad.com/us/recipes/354048-bee-hoon-soup-with-dong-cai-and-egg (may not work)