📸 Image coming soon for Rice Vermicelli Soup with Fishballs
Rice Vermicelli Soup with Fishballs
Hawker • Singapore
How to Make Rice Vermicelli Soup with Fishballs (Traditional & Healthy Version)
Rice Vermicelli Soup with Fishballs is a beloved staple in Singapore’s vibrant hawker and kopitiam scene. This light yet satisfying noodle soup is enjoyed by locals of all ages, often as a quick lunch or comforting breakfast. The dish features silky rice vermicelli (bee hoon) served in a clear, flavourful broth, complemented by bouncy fishballs—an iconic ingredient in Singaporean cuisine. Its origins can be traced to the multicultural melting pot of Singapore, where Chinese, Malay, and Indian influences blend seamlessly, creating unique and memorable flavours. The beauty of this soup lies in its simplicity and versatility. Traditionally found at hawker centres and kopitiams, Rice Vermicelli Soup with Fishballs is a fusion of local tastes and practical ingredients, making it perfect for busy Singaporean lifestyles. The soup is naturally light, making it an excellent option for health-conscious eaters and those tracking calories. Its clean taste, delicate aroma, and wholesome ingredients provide both nourishment and comfort, embodying the essence of Singaporean home-cooked meals.
Ingredients(for 1 medium bowl per person)
- 100g Rice vermicelli (bee hoon) (thin rice noodles)
- 8 pieces Vegetarian fishballs (available at local supermarkets)
- 750ml Low-sodium vegetable stock (homemade or store-bought)
- 100g Bok choy (or chye sim)
- 1 small Carrot (julienned)
- 2 cloves Garlic (minced)
- 2 stalks Spring onion (sliced)
- 1 tbsp Light soy sauce (reduced sodium)
- 1/4 tsp White pepper (to taste)
- 1 tsp Sesame oil (for aroma) - optional
Instructions
- 1
Soak rice vermicelli in warm water for 5-7 minutes or until softened. Drain and set aside.
7 minutes
Do not over-soak to maintain noodle texture.
- 2
In a pot, heat 1 tsp sesame oil. Add minced garlic and sauté until fragrant.
2 minutes
Use low heat to avoid burning the garlic.
- 3
Pour in the vegetable stock and bring to a gentle boil.
3 minutes
Skim off any foam for a clearer soup.
- 4
Add bok choy and carrot to the boiling stock. Simmer for 3-4 minutes until vegetables are tender.
4 minutes
Do not overcook to retain nutrients and crunch.
Why This Dish is Healthy
This healthy Singaporean Rice Vermicelli Soup with Fishballs is light, low in saturated fat, and packed with vegetables. It offers a balanced meal with protein, fibre, and essential micronutrients, all while being low in calories. Choosing a clear vegetable broth over creamy or oily options makes this dish suitable for weight management and heart health. It's a great choice for vegetarians and those seeking nutritious, wholesome meals inspired by the Singaporean hawker tradition.
This Rice Vermicelli Soup with Fishballs is rich in plant-based protein, vitamins, and minerals. The use of bok choy and carrots provides a good source of dietary fibre, vitamin A, and vitamin C. Rice vermicelli is naturally gluten-free and low in fat, making it a suitable carb source for those looking to manage their calorie intake. The broth is low in saturated fat and cholesterol, and using reduced-sodium soy sauce supports heart health. Vegetarian fishballs add protein without animal fats, contributing to a balanced macronutrient profile.
Pro Tips
- 💡Tip 1: Always soak rice vermicelli just until softened to prevent mushiness.
- 💡Tip 2: Use homemade vegetable stock for a richer, more authentic flavour.
- 💡Tip 3: Add vegetables just before serving to retain their colour and crunch.
Storage & Serving
Store leftover soup and noodles separately in airtight containers in the fridge for up to 2 days. Reheat gently before serving, and add fresh garnishes if desired.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 340.0 kcal |
