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Bee Hoon Fishball Soup
Hawker • Singapore
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 |
