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Rice Vermicelli Soup
Hawker • Singapore
How to Make Rice Vermicelli Soup (Traditional & Healthy Version)
Rice Vermicelli Soup is a staple of Singaporean hawker culture, often found steaming in the bustling kopitiams across the island. This light yet flavorful vegetarian dish showcases the fusion influences that define Singapore cuisine, blending Chinese and Malay flavors in a comforting broth. The delicate rice vermicelli, or 'bee hoon,' is paired with crisp vegetables and aromatic herbs, making it a nourishing lunch option for locals and visitors alike. Originating from the heart of Singapore’s food scene, Rice Vermicelli Soup is beloved for its simplicity and versatility. It’s traditionally enjoyed as a midday pick-me-up or a wholesome breakfast, especially by those seeking lighter fare before the onset of humid afternoons. The dish’s mild, savory broth and springy noodles make it suitable for all ages, while its adaptability to different dietary preferences reflects the multicultural nature of Singapore. Choosing Rice Vermicelli Soup for lunch means embracing the vibrant flavors of Singapore, while honoring its health-conscious trends. The vegetarian version is low in fat, rich in fiber, and easy to digest, making it an excellent choice for anyone tracking calories or simply aiming for balanced nutrition. This recipe offers a modern twist that keeps the soup light, packed with fresh produce, and full of authentic kopitiam essence.
Ingredients(for 1 bowl (typical hawker portion))
- 100g Rice vermicelli (bee hoon) (thin Singapore-style noodles)
- 4 cups Vegetable broth (homemade preferred)
- 1 medium Carrot (julienned)
- 1 cup Napa cabbage (shredded)
- 100g Firm tofu (cubed)
- 1 cup Bean sprouts (taugeh)
- 2 stalks Spring onion (finely sliced)
- 2 cloves Garlic (minced)
- 2 tbsp Light soy sauce (low sodium preferred)
- 1/4 tsp White pepper (to taste)
- 1 tsp Sesame oil (for aroma) - optional
Instructions
- 1
Soak rice vermicelli in hot water for 5 minutes until softened. Drain and set aside.
5 minutes
Do not over-soak; noodles should be springy, not mushy.
- 2
In a pot, heat sesame oil (optional) and sauté garlic until fragrant.
2 minutes
Use low heat to prevent garlic from burning.
- 3
Add vegetable broth and bring to a gentle boil.
3 minutes
Homemade broth adds richer flavor; skim any foam for clarity.
- 4
Add carrot, cabbage, and tofu cubes. Simmer until vegetables are tender but still crisp.
7 minutes
Do not overcook vegetables to retain nutrients and crunch.
Why This Dish is Healthy
Rice Vermicelli Soup is a healthy choice thanks to its low-calorie, low-fat profile and high vegetable content. The recipe uses minimal oil and offers fiber-rich ingredients, promoting satiety without heaviness. Tofu adds quality protein, and skipping animal products makes this suitable for vegetarian and vegan diets. By controlling sodium and using fresh produce, this soup fits well into balanced meal plans and supports overall wellness.
This Rice Vermicelli Soup is rich in plant-based protein from tofu and offers a balance of carbohydrates from rice vermicelli. The inclusion of vegetables like carrot, cabbage, and bean sprouts adds dietary fiber, vitamins A and C, potassium, and antioxidants. Using light soy sauce and homemade broth keeps sodium and fat content low, making this dish suitable for calorie-conscious diets. Overall, it provides a hearty meal with moderate protein, low fat, and plenty of essential micronutrients.
Pro Tips
- 💡Tip 1: Always soak vermicelli just before cooking to maintain texture.
- 💡Tip 2: Use homemade vegetable broth for richer, authentic flavor.
- 💡Tip 3: Add a splash of lime juice for extra freshness before serving.
Storage & Serving
Store leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently; add fresh garnishes before serving. Noodles may soften further upon storage.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 180.0 kcal |
