Ee Mian Noodles Soup
Lunch • Singapore
How to Make Ee Mian Noodles Soup (Traditional & Healthy Version)
Ee Mian Noodles Soup is a beloved staple in Singaporean hawker culture, treasured for its comforting flavors and wholesome ingredients. Traditionally enjoyed at your local kopitiam, this dish is a testament to Singapore’s vibrant fusion influences, blending Chinese-style wheat noodles (Ee mian) with a light, nourishing broth and fresh vegetables. Its roots in Singapore are deep, having evolved to suit the diverse tastes and dietary preferences of the Lion City’s melting pot of communities. The beauty of Ee Mian Noodles Soup lies in its delicate balance: springy noodles, umami-rich broth, and a medley of local greens, making it both satisfying and easy on the palate. For health-conscious Singaporeans and vegetarians alike, this recipe offers a lighter, plant-based twist without compromising the iconic hawker centre taste. Perfect for lunch, it’s a go-to for anyone seeking a taste of Singapore in a bowl—simple, hearty, and steeped in local tradition.
Ingredients(for 1 large bowl per serving, typical kopitiam portion)
- 120g Ee mian (dried wheat noodles) (伊面)
- 4 cups Low-sodium vegetable broth (homemade or store-bought)
- 4 pieces Shiitake mushrooms (fresh, sliced)
- 1 small Carrot (julienned)
- 1 cup Nai bai (baby bok choy) (chopped)
- 100g Firm tofu (cubed)
- 2 cloves Garlic (minced)
- 1 tbsp Light soy sauce (lower sodium preferred)
- 1/4 tsp White pepper (to taste)
- 1 tbsp Fried shallots (for garnish) - optional
Instructions
- 1
Soak the dried Ee mian noodles in hot water for 3-4 minutes until softened. Drain and set aside.
5 minutes
Do not over-soak to maintain noodle springiness.
- 2
In a pot, heat a splash of water or a little oil, and sauté minced garlic until fragrant.
2 minutes
Use water for sautéing to reduce calories.
- 3
Add sliced shiitake mushrooms and carrots, stir-frying for another 2 minutes.
2 minutes
This enhances the soup's umami depth.
- 4
Pour in the vegetable broth and bring to a gentle boil.
5 minutes
Keep heat moderate for a clear broth.
Why This Dish is Healthy
By using a vegetable-based broth, lean tofu, and plenty of greens, this dish is a healthy Singaporean lunch option. It limits saturated fat and sodium, and avoids deep frying, commonly found in hawker fare. The use of whole, local ingredients ensures you get maximum nutrition with minimal calories, perfect for those watching their intake or aiming to eat clean.
This vegetarian Ee Mian Noodles Soup offers a balanced profile of complex carbohydrates, plant-based protein from tofu, and essential vitamins and minerals from fresh vegetables like nai bai and carrots. Shiitake mushrooms provide antioxidants and B vitamins, while the broth is low in fat and sodium. The recipe is cholesterol-free, low-calorie, and rich in dietary fiber, supporting digestive and heart health.
Pro Tips
- 💡Tip 1: Use homemade vegetable stock for maximum flavor and nutrition.
- 💡Tip 2: Blanch noodles just before serving to avoid mushiness.
- 💡Tip 3: Top with fresh coriander or spring onions for a local touch.
Storage & Serving
Store leftover soup and noodles separately in airtight containers in the fridge for up to 2 days. Reheat gently to prevent noodles from getting soggy.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 380.0 kcal |
