How to Make Chicken Mee Tai Mak Soup (Traditional & Healthy Version)
Chicken Mee Tai Mak Soup is a beloved dish in Singapore, often found at local kopitiams and hawker centres. Mee Tai Mak, also known as 'rat tail noodles', is a unique rice noodle that’s soft and chewy, making it perfect for soupy dishes. This comforting bowl is rich in chicken broth, filled with tender chicken breast, and loaded with fresh vegetables, offering a taste of Singapore’s vibrant multicultural food scene and its fusion influences. The origins of Mee Tai Mak can be traced to Chinese communities in Singapore, where it became a staple thanks to its versatility and quick cooking time. Today, Chicken Mee Tai Mak Soup is a popular lunch option, especially among health-conscious Singaporeans seeking a light yet satisfying meal. The blend of savory chicken, aromatic garlic, and umami-rich mushrooms makes this soup both nourishing and flavorful. It’s a great choice for anyone craving classic Singaporean flavors with a modern, healthy twist.
Ingredients
- 200g Mee Tai Mak (rat tail noodles) (fresh or dried)
- 150g Chicken breast (skinless, boneless for lean protein)
- 4 cups Low-sodium chicken stock (homemade or store-bought)
- 4 pieces Shiitake mushrooms (sliced, adds umami)
- 1 cup Baby spinach (fresh local spinach)
- 1 small Carrot (julienned)
- 2 cloves Garlic (minced)
- 2 stalks Spring onion (chopped for garnish)
- 1 tablespoon Light soy sauce (reduced sodium)
- 1/4 teaspoon White pepper (for subtle heat)
- 1/2 teaspoon Sesame oil (for aroma)
Step-by-step instructions
Step 1 · Prepare the Mee Tai Mak by rinsing in cold water if using fresh noo...
Prepare the Mee Tai Mak by rinsing in cold water if using fresh noodles, or soaking in hot water for 5 minutes if using dried. Drain and set aside.
Step 2 · Slice chicken breast thinly for faster cooking
Slice chicken breast thinly for faster cooking. Marinate with a dash of light soy sauce and white pepper.
Step 3 · Heat sesame oil (optional) in a pot
Heat sesame oil (optional) in a pot. Add minced garlic and sauté until fragrant. Add sliced mushrooms and carrots, stir-frying for 2 minutes.
Step 4 · Pour in the chicken stock and bring to a gentle boil
Pour in the chicken stock and bring to a gentle boil. Add marinated chicken breast, simmer until cooked through (about 5 minutes).
Step 5 · Add Mee Tai Mak noodles and baby spinach
Add Mee Tai Mak noodles and baby spinach. Simmer for another 2-3 minutes until noodles are heated and spinach wilted.
Step 6 · Season soup with reduced sodium soy sauce and white pepper
Season soup with reduced sodium soy sauce and white pepper. Adjust to taste. Ladle soup into bowls.
Step 7 · Garnish with spring onions
Garnish with spring onions. Serve immediately for best texture and flavor.
Why this recipe is healthy
This Singaporean soup is a healthy choice because it’s nutrient-dense, low in saturated fat, and rich in vitamins and minerals. It incorporates lean protein, plenty of vegetables, and whole ingredients. The broth-based preparation avoids excessive oil, making it ideal for calorie-conscious eaters, weight loss, and those wanting wholesome, clean flavors.
A note on tradition
Chicken Mee Tai Mak Soup is a staple in Singapore’s hawker culture, enjoyed by people of all ages at kopitiams and food courts. It’s especially popular as a light lunch or breakfast, thanks to its easy digestibility and comforting taste. This dish reflects Singapore’s fusion spirit, blending Chinese noodle traditions with local produce and dietary preferences. Its simple preparation and wholesome ingredients make it a favorite among busy Singaporeans and families.