Bee Hoon Fishball Soup
Hawker • Singapore
About Bee Hoon Fishball Soup
Bee Hoon Fishball Soup is a classic lunch option at many Singapore hawker centres, popular for its light and comforting broth paired with soft rice vermicelli (bee hoon) and bouncy fishballs. Typically, a bowl comes with bee hoon soaked in clear, savoury soup, garnished with fried shallots and chopped spring onions, plus a few slices of fishcake and vegetables. You’ll often find this dish served with a spicy chilli sauce on the side for dipping the fishballs or a small squeeze into the soup. For those watching their calorie intake, Bee Hoon Fishball Soup is lighter compared to wok-fried noodle dishes like char kway teow or mee goreng, but it’s not exactly low-calorie. At 320 kcal per 100g, a standard serving could be upwards of 400-500 kcal, especially if extra bee hoon is added for volume. The dish offers some protein from the fishballs and fishcake, but fat and sodium are relatively low unless extra condiments are used. While fibre content is modest, you can increase it by requesting extra vegetables. For a healthier meal, opt for less bee hoon and avoid adding fried wantons or too much chilli sauce, which can hike up sodium and fat. Perfect for a quick lunch, this noodle soup satisfies without leaving you sluggish, making it a practical choice for anyone wanting something warm and filling yet not too heavy.
How to Make Bee Hoon Fishball Soup (Traditional & Healthy Version)
Bee Hoon Fishball Soup is a beloved classic in Singapore's vibrant hawker scene, frequently enjoyed as a comforting lunch at bustling kopitiams across the island. This dish features silky rice vermicelli (bee hoon) in a light, clear broth, complemented by tender vegetarian fishballs and crisp local greens. Its origins are deeply rooted in Singapore's multicultural food heritage, reflecting the fusion influences and ingenuity of local hawkers who have adapted traditional recipes for modern, health-conscious diners. The soup is gentle on the palate yet full of flavor, making it a staple for Singaporeans seeking wholesome, satisfying meals that are easy to digest. The vegetarian version has grown in popularity, especially among those looking for plant-based options without compromising on authentic taste. With its balance of textures and subtle umami, Bee Hoon Fishball Soup embodies Singapore's approach to food: simple ingredients, rich flavors, and communal enjoyment. This dish is an excellent choice for anyone craving a taste of Singapore while keeping their lunch light and nutritious.
Ingredients(for 1 bowl per person (approximately 350g))
- 120g Bee hoon (rice vermicelli) (soaked or blanched)
- 8 pieces Vegetarian fishballs (available at wet markets or supermarkets)
- 4 cups Vegetable stock (homemade or low-sodium)
- 1 cup Bok choy (sliced; local name 'xiao bai cai')
- 1/2 cup Carrot (julienned)
- 2 stalks Spring onions (chopped)
- 2 cloves Garlic (minced)
- 1/4 tsp White pepper (local preference)
- 1 tbsp Light soy sauce (low-sodium)
- 1 tsp Sesame oil (for aroma) - optional
Instructions
- 1
Soak bee hoon in warm water for 5 minutes until softened, then drain.
5 minutes
Do not over-soak; bee hoon cooks quickly in broth.
- 2
Heat sesame oil in a pot. Add minced garlic, sauté until fragrant.
2 minutes
Use medium heat to avoid burning the garlic.
- 3
Pour in vegetable stock and bring to a gentle boil.
3 minutes
Use homemade stock for richer flavor and less sodium.
- 4
Add vegetarian fishballs, carrot, and bok choy. Simmer for 5 minutes.
5 minutes
Add vegetables last to retain their crunch.
Why This Dish is Healthy
This healthy Bee Hoon Fishball Soup recipe is low in calories and fats, making it ideal for weight management and those monitoring their daily intake. By using vegetarian fishballs and plenty of vegetables, it boosts protein and micronutrients without cholesterol. The clear broth and rice noodles ensure easy digestion, and the use of low-sodium soy sauce supports cardiovascular wellness. It's a wholesome meal for anyone choosing a nutritious Singaporean lunch.
Bee Hoon Fishball Soup is packed with essential nutrients from fresh vegetables and rice vermicelli, providing fiber, vitamins A and C, and a moderate amount of carbohydrates. Vegetarian fishballs offer plant-based protein, making this dish suitable for those seeking meatless options. The low-sodium vegetable stock and minimal oil make it heart-friendly, while bok choy and carrots add antioxidants and minerals. This meal is light on fat yet filling, supporting balanced nutrition and digestive health.
Pro Tips
- 💡Tip 1: Soak bee hoon just before cooking for best texture.
- 💡Tip 2: Use fresh vegetable stock for deeper flavor.
- 💡Tip 3: Add spring onions only at the end for crispness and aroma.
Storage & Serving
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to avoid overcooking noodles. Avoid freezing as bee hoon texture may change.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 320.0 kcal |
| Protein | 5.2 g |
| Carbohydrates | 10.8 g |
| Total Fat | 1.6 g |
| Fiber | 0.5 g |
| Sugars | 0.3 g |
| Iron | 0.5 mg |
| Calcium | 18.0 mg |
| Sodium | 320.0 mg |
| Potassium | 65.0 mg |
| Cholesterol | 12.0 mg |
| Vitamin A | 15.0 IU |
| Vitamin C | 2.0 mg |
| Magnesium | 8.0 mg |
| Zinc | 0.2 mg |
| Phosphorus | 32.0 mg |
| Vitamin D | 0.2 IU |
| Vitamin B1 (Thiamine) | 0.0 mg |
| Vitamin B2 (Riboflavin) | 0.0 mg |
| Vitamin B3 (Niacin) | 0.6 mg |
| Vitamin B6 | 0.0 mg |
| Vitamin B12 | 0.3 µg |
| Folate | 8.0 µg |
Cultural Notes
Bee Hoon Fishball Soup is a staple in Singapore’s hawker centres, valued for its simplicity and affordability. It’s a go-to for commuters and families who prefer a lighter meal over richer noodle options.
