Bak Chor Mee (soup)
Hawker • Singapore
About Bak Chor Mee (Soup)
Minced pork noodles in clear soup — lighter version
How to Make Bak Chor Mee (Soup) (Traditional & Healthy Version)
Bak Chor Mee (Soup) is a beloved staple in Singaporean hawker centres and kopitiams, renowned for its hearty broth, springy noodles, and savoury toppings. Translating to 'minced meat noodles,' Bak Chor Mee (Soup) is a comforting bowl of thin egg noodles served in a robust, umami-rich pork broth, garnished with minced pork, sliced lean pork, mushrooms, and hints of fried shallots. This dish traces its roots to the Teochew community in Singapore and has evolved through generations of kopitiam culture and local fusion influences, making it a true symbol of Singapore's multicultural culinary scene. The soup version of Bak Chor Mee is especially popular for those seeking a lighter, nourishing meal that doesn't compromise on flavour. Its combination of silky noodles, tender pork, and earthy mushrooms brings together a bowl that is both satisfying and balanced. Whether enjoyed at a bustling hawker stall or homemade in your kitchen, this dish showcases the essence of Singaporean comfort food—simple ingredients elevated through thoughtful preparation and local ingenuity.
Ingredients(for 1 bowl (suitable for Singapore hawker portion))
- 160g Fresh mee pok (flat egg noodles) (or mee kia for a thinner option)
- 120g Lean minced pork
- 60g Pork loin (sliced thinly)
- 4 caps Fresh shiitake mushrooms (sliced)
- 40g Fish cake (sliced) - optional
- 2 cloves Garlic (minced)
- 2 tsp Soy sauce (light) (low-sodium preferred)
- 1/4 tsp White pepper
- 50g Choy sum (blanched) - optional
- 600ml Homemade pork stock (use lean bones for less fat)
- 2 tsp Fried shallots - optional
- 2 stalks Spring onions (chopped for garnish) - optional
Instructions
- 1
Prepare the pork stock by simmering lean pork bones with garlic and white pepper for 30 minutes. Strain and set aside.
10 minutes
Use lean bones and skim any fat for a healthier broth.
- 2
Soak and slice shiitake mushrooms. Thinly slice pork loin and marinate with 1/2 tsp soy sauce and a pinch of pepper.
5 minutes
Marinate the pork for extra tenderness and flavour.
- 3
Blanch mee pok noodles in boiling water for 30 seconds until just cooked. Drain and set aside.
2 minutes
Rinse noodles under cold water for a springier texture.
- 4
In a small pan, sauté garlic until fragrant. Add mushrooms and a splash of soy sauce, cook until tender.
3 minutes
Do not overcook mushrooms to retain their nutrients.
Why This Dish is Healthy
This healthier version of Bak Chor Mee (Soup) reduces excess oil by using lean pork and a clear, skimmed broth. Including vegetables like choy sum and shiitake mushrooms boosts fiber and micronutrients, making this Singaporean noodle soup suitable for weight management and balanced diets. Using low-sodium soy sauce lowers the dish's sodium content without sacrificing flavour.
Bak Chor Mee (Soup) is well-balanced, providing lean protein from minced and sliced pork, complex carbohydrates from egg noodles, and dietary fiber from mushrooms and choy sum. Shiitake mushrooms offer B vitamins and antioxidants, while the homemade pork broth supplies minerals such as calcium and magnesium. By using a clear broth and lean cuts of meat, this dish keeps saturated fat levels low while delivering essential nutrients in every bowl.
Pro Tips
- 💡Tip 1: Always use fresh noodles for the best texture.
- 💡Tip 2: Skim the broth regularly for a clear, clean-tasting soup.
- 💡Tip 3: Add vegetables just before serving to retain their crunch and nutrients.
Storage & Serving
Store noodles and soup separately in airtight containers in the refrigerator for up to 2 days. Reheat soup gently and blanch noodles before serving to maintain texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 380.0 kcal |
| Protein | 22.0 g |
| Carbohydrates | 48.0 g |
| Total Fat | 12.0 g |
| Fiber | 2.0 g |
