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Fish Ball Soup
Lunch • Singapore
How to Make Vegetarian Fish Ball Soup (Traditional & Healthy Version)
Vegetarian Fish Ball Soup is a beloved staple of Singaporean hawker centres and kopitiams, offering a nourishing, light yet satisfying meal that perfectly encapsulates local fusion influences. While traditional fish ball soup features fish-based balls, our vegetarian version uses plant-based 'fish' balls widely available in Singapore's wet markets and supermarkets, making it suitable for vegetarians without compromising on authentic taste and texture. The clear, umami-rich broth is infused with garlic, white pepper, and local greens, delivering a fragrant and comforting experience with every spoonful. This dish is a testament to Singapore’s multicultural food landscape, where classic recipes are reinvented to cater to diverse dietary preferences. Often enjoyed as a quick lunch or light dinner, Vegetarian Fish Ball Soup is a popular choice in bustling kopitiams, especially among health-conscious diners. Its delicate, savory flavors and springy fish balls are paired with rice vermicelli or yellow noodles, creating a balanced meal that’s low in fat and big on taste. Whether you’re seeking a nostalgic bowl reminiscent of Singapore’s hawker culture or looking for a wholesome, easy-to-digest lunch, this soup is a delightful and nutritious option.
Ingredients(for 1 medium bowl with 5-6 vegetarian fish balls and noodles)
- 10 pieces Vegetarian fish balls (Plant-based, available at wet markets)
- 80g Rice vermicelli (bee hoon) (Soaked 10 minutes)
- 1 cup Napa cabbage (Sliced)
- 1 small Carrot (Julienned)
- 3 cloves Garlic (Minced)
- 2 stalks Spring onion (Chopped, for garnish)
- 2 tbsp Coriander leaves (Chopped, for garnish) - optional
- 1/2 tsp White pepper
- 1 tbsp Light soy sauce (Use low-sodium if preferred)
- To taste Salt
- 750ml Vegetable stock (Preferably homemade or low-sodium)
- 1 tbsp Fried shallots (For topping (optional)) - optional
Instructions
- 1
Soak rice vermicelli (bee hoon) in room temperature water for 10 minutes until softened. Drain and set aside.
10 minutes
Do not over-soak to maintain al dente texture.
- 2
In a pot, heat 1 teaspoon of oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
2 minutes
Stir constantly to prevent garlic from burning.
- 3
Pour in vegetable stock and bring to a gentle boil. Add napa cabbage and carrot. Simmer for 5 minutes until vegetables soften.
7 minutes
Use homemade stock for deeper flavor.
- 4
Add vegetarian fish balls to the pot. Continue to simmer for 3-4 minutes, until fish balls float and are heated through.
4 minutes
Do not overcook to keep fish balls springy.
Why This Dish is Healthy
Choosing Vegetarian Fish Ball Soup as a meal ensures you enjoy traditional Singaporean flavors without the heaviness or excess calories of fried or oily dishes. The clear soup base, abundance of vegetables, and plant-based protein make this dish filling yet light, supporting weight management and overall wellness. It’s a wholesome option for those seeking nutritious, balanced meals that don’t sacrifice taste or cultural authenticity.
This Vegetarian Fish Ball Soup is low in fat and cholesterol, making it heart-friendly. It provides a good balance of protein from the plant-based fish balls, complex carbohydrates from rice vermicelli, and essential vitamins and minerals from fresh vegetables like napa cabbage and carrots. The clear broth is hydrating and easy to digest, while the use of minimal oil and low-sodium soy sauce keeps the dish suitable for those managing blood pressure. Rich in dietary fiber, vitamin A, and antioxidants, this soup supports digestive and immune health.
Pro Tips
- 💡Tip 1: Use homemade vegetable stock for the clearest, most flavorful broth.
- 💡Tip 2: Add a dash of sesame oil before serving for extra fragrance.
- 💡Tip 3: For extra crunch, add blanched chye sim or baby bok choy.
Storage & Serving
Store soup and noodles separately in airtight containers in the fridge for up to 2 days. Reheat soup to a gentle simmer before serving. Avoid freezing as texture of fish balls changes.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 210.0 kcal |
