Chinese Sausage & Scallop Pork Vermicelli Soup

Simple ingredients, complex taste, one happy tummy! That’s what you get with our noodlelicious soup.



Sapporo Long Kow Vermicelli, cooked

1 pc. Pork belly lechon kawali, cut

500 grams Pork bones

1 tbsp. Dried Scallop

1 pc. Onion, quartered

5 pcs. Garlic cloves

1 cup Shimeji Mushrooms, blanched

Chinese Sausage, sliced & sautéed

Spring onion, sliced for topping

Salt, to taste

Pork belly marinade

½ cup Soy Sauce

¼ cup Mirin

1 tbsp. Brown Sugar

½ – 1 cup Water

Pepper, to taste


  1. Boil together pork belly, pork bones, dried scallop, onion and garlic for one to one and a half hour.
  2. Season to taste with salt. Set aside. 
  3. In another pot, boil the pork belly marinade. Add in pork belly and simmer for 30 minutes, turning the meat halfway of cooking. 
  4. To assemble: Put cooked vermicelli in bowl. Add soup with dried scallops. Top with sliced pork belly, mushrooms and sliced Chinese sausage. Garnish with spring onion and serve. 

Dish Value

2 hours

good for 4-6 pax

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