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January 4

Reference for Chinese hand-torn noodle soup (Muck min?)

My family makes a hand-torn noodle soup called "muck min" (I've only ever heard it, not seen it written). I tried to search for it online using various spellings, but did not come up with anything. I would be curious to find any resource that explicitly mentions this dish. Some further information:

For some pictures, the dish (or at least the noodles) are along the lines of the Korean dish sujebi (see e.g. here https://www.maangchi.com/recipe/sujebi).

In addition to the noodles and soup, our preparation includes add-ins like char siu, lap cheong, fishcake, pickled vegetables, and scallions.

My family is Cantonese and emigrated to Hawaii in the 1800s.

"Min" is presumably a transliteration of the Cantonese word for "noodle". My grandmother would sometimes say "It's time to muck the min", so "muck" might have something to do with tearing. 67.80.122.184 (talk) 02:50, 4 January 2022 (UTC)[reply]

I have a vague theory about 冒, which would mean to cover the noodles with broth or other ingredients. In Cantonese though it's "to emit", so this is probably wrong and I'm really just wasting internet. Somebody who knows the right answer will be along eventually. Card Zero (talk) 14:14, 4 January 2022 (UTC)[reply]