Pig Trotters Soup
Hawker • Singapore
About Pig Trotters Soup
Pig Trotters Soup is a classic stall fare in Singapore, loved for its rich, gelatinous broth and tender pork meat. At hawker centres, you’ll find this soup served piping hot in deep porcelain bowls, often ladled generously with chunks of pig trotters, tofu or vegetables, and sometimes topped with coriander or spring onions. It's usually accompanied by rice, which soaks up the savoury flavour of the soup, and optional vinegared chilli on the side to cut through the fattiness. The soup gets its distinctive body from the slow simmering of pig trotters, extracting collagen and flavour into the stock. The resulting soup is robust and hearty, but it’s also heavy—with 210 kcal per 100g (a typical bowl can easily go over 400 kcal). The fat content from the trotters makes this a relatively rich option for lunch. If you’re watching your calories, ask for more soup and vegetables, and go easy on the rice and the fattier cuts. It’s also best eaten in moderation, as the broth can be quite oily, especially if not skimmed well. For those who appreciate deep flavours and traditional cooking, pig trotters soup is the sort of comfort food that stands out among Singapore hawker offerings. The gelatinous texture isn't for everyone, but fans love the chewiness of the pork and the warming, umami-rich broth.
How to Make Pig Trotters Soup (Traditional & Healthy Version)
Pig Trotters Soup is a beloved classic in Singaporean cuisine, often enjoyed at bustling kopitiams and hawker centres around the city. Traditionally, this dish is known for its rich, savoury broth and tender pork trotters, simmered gently with aromatic spices and herbs. While the original recipe features pork, this vegetarian adaptation captures the same comforting flavours using hearty, plant-based ingredients, making it suitable for those seeking a healthier or meat-free lifestyle. Rooted in Singapore’s multicultural food heritage, Pig Trotters Soup showcases the city’s unique fusion of Chinese culinary traditions with local influences. The broth is infused with familiar spices like star anise and cinnamon, creating a robust taste that’s both nourishing and deeply satisfying. Many Singaporeans remember sipping this soup during family lunches or as a restorative meal after a long day. With this healthier vegetarian approach, you can enjoy the iconic taste of Pig Trotters Soup while making mindful choices that suit your dietary needs.
Ingredients(for 1 large bowl per person, Singapore-style)
- 200g King oyster mushrooms (sliced thickly for 'trotter' texture)
- 150g Firm tofu (cubed)
- 1 medium Carrot (sliced)
- 100g Daikon radish (cubed)
- 5 pieces Dried shiitake mushrooms (rehydrated, sliced)
- 4 slices Ginger (fresh)
- 3 cloves Garlic (crushed)
- 2 pieces Star anise
- 1 piece Cinnamon stick
- 1.5 tbsp Light soy sauce (low-sodium preferred)
- 1 tsp Dark soy sauce (for colour)
- 1 tbsp Shaoxing wine (optional) - optional
- 1 litre Water (or low-sodium vegetable stock)
- 2 stalks Spring onion (chopped for garnish) - optional
- 1/2 tsp White pepper (freshly ground)
Instructions
- 1
Prepare all vegetables and mushrooms: slice king oyster mushrooms, cube tofu, carrot, and daikon, and soak dried shiitake mushrooms until soft, then slice.
5 minutes
Use king oyster mushrooms for a chewy texture similar to pig trotters.
- 2
In a large pot, heat 1 tsp of vegetable oil. Sauté ginger and garlic until fragrant.
3 minutes
Do not burn garlic; sauté on low heat for best aroma.
- 3
Add star anise and cinnamon stick. Fry for 1 minute to release their aroma.
1 minute
This deepens the flavour of the broth.
- 4
Add king oyster mushrooms and tofu. Stir-fry for 2 minutes to absorb the aromatics.
2 minutes
This helps the mushrooms soak up the spices.
Why This Dish is Healthy
By replacing meat with mushrooms and tofu, this Singaporean favourite becomes lower in saturated fat and cholesterol, making it suitable for weight management and heart health. The soup is naturally low in calories but high in fibre and essential nutrients, keeping you full and satisfied without overindulging. It’s a great way to enjoy local hawker flavours in a wholesome, plant-forward way.
This vegetarian Pig Trotters Soup is packed with nutrients from a variety of vegetables and mushrooms. King oyster and shiitake mushrooms offer a good source of plant-based protein and dietary fibre, while tofu adds extra protein and calcium. Carrots and daikon provide vitamins A and C, along with important minerals for immune support. The use of low-sodium soy sauce and minimal oil helps keep this dish heart-healthy and suitable for calorie-conscious diets.
Pro Tips
- 💡Tip 1: Use king oyster mushrooms for a chewy, meaty texture.
- 💡Tip 2: Simmer gently to prevent tofu from breaking.
- 💡Tip 3: Garnish with spring onions and a dash of white pepper for extra aroma.
Storage & Serving
Store cooled soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove before serving. Soup may thicken slightly after chilling—add a splash of water to adjust consistency if needed.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 210.0 kcal |
Cultural Notes
Pig trotters soup is a mainstay at traditional Teochew and mixed rice stalls, especially popular among older generations for its nourishing properties. Many hawker centres offer it as a robust lunch option, prized for its deep flavour and filling nature.
