How to Make Chinese Style Fish Soup (Traditional & Healthy Version)
Chinese Style Fish Soup is a beloved staple in Singapore’s vibrant kopitiam hawker culture, offering a nourishing and comforting meal that’s both light and satisfying. Traditionally served for lunch, this clear soup is packed with umami flavors derived from local vegetables and tofu, and is often enjoyed by Singaporeans seeking a wholesome, guilt-free dish. The soup’s origins trace back to Chinese immigrants who brought their culinary heritage to Singapore, blending it seamlessly with local ingredients and tastes. Today, you’ll find Chinese Style Fish Soup served in hawker centres across the island, often with a unique Singaporean twist such as the addition of evaporated milk or fried shallots for extra richness. This vegetarian version celebrates the fusion influences of Singapore’s multicultural food scene. By using plant-based fish alternatives and fresh produce like “chye sim” (Chinese greens) and silken tofu, the recipe maintains the authentic taste and texture while being suitable for vegetarian diets. The broth is light yet flavorful, making it an ideal lunch option in Singapore’s tropical climate. Whether you’re a local or a visitor, this healthy rendition of Chinese Style Fish Soup is a great choice for anyone seeking a nutritious, delicious meal that reflects Singapore’s dynamic food culture.
Ingredients
Step-by-step instructions
Step 1 · Prepare all vegetables by washing and slicing chye sim
Prepare all vegetables by washing and slicing chye sim, mushrooms, carrot, ginger, and garlic. Slice silken tofu into cubes.
Step 2 · Heat a pot over medium heat
Heat a pot over medium heat. Add a splash of oil. Sauté ginger and garlic until fragrant.
Step 3 · Add carrots and mushrooms
Add carrots and mushrooms. Stir-fry for 2 minutes to release their flavors.
Step 4 · Pour in vegetable stock
Pour in vegetable stock. Bring to a gentle boil, then lower heat and simmer for 10 minutes.
Step 5 · Add vegetarian fish slices and tofu cubes
Add vegetarian fish slices and tofu cubes. Simmer for another 5 minutes until fish is heated through and tofu is tender.
Step 6 · Season with light soy sauce and white pepper
Season with light soy sauce and white pepper. Add chye sim and simmer until just wilted.
Step 7 · (Optional) Stir in evaporated milk for a richer broth
(Optional) Stir in evaporated milk for a richer broth. Garnish with spring onions and fried shallots before serving.
Why this recipe is healthy
This soup is a healthy choice as it is low in saturated fat, high in protein and rich in vitamins and minerals. The use of fresh vegetables and tofu makes it suitable for vegetarians and those seeking to manage their caloric intake. It’s also customizable for various health needs, such as diabetic-friendly and weight loss versions. Its clear broth and nutritious ingredients make it ideal for a balanced Singaporean lunch.
A note on tradition
Chinese Style Fish Soup is a familiar sight in Singapore’s hawker centres and kopitiams, reflecting the city’s rich Chinese heritage and culinary fusion. It’s commonly enjoyed for lunch or as a light dinner, especially on humid days when a clear, nourishing soup is desired. The vegetarian adaptation is gaining popularity as Singaporeans embrace plant-based diets while retaining local flavors.