Believe it or not, the secret to this dish lies in frying the ginger well. Yes, fry it until it’s a bit charred before you beat in an egg and some mushroom slices. I find the soup to be especially flavourful whenever I fry the ginger well.

Next, make sure fry your egg and mushroom well too. I’d like to brown the egg a bit and add in a dash of soy sauce just before the egg is ready to go into the pot of boiling macaroni. Add an ikan bilis cube or oyster sauce, vegetables and you’re done.

© Chan Joon Yee