Chicken Mee Tai Mak Soup
Lunch • Singapore
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(for 1 large bowl per person, typical kopitiam portion)
- 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) - optional
Instructions
- 1
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.
5 minutes
Don't over-soak noodles to keep them chewy.
- 2
Slice chicken breast thinly for faster cooking. Marinate with a dash of light soy sauce and white pepper.
3 minutes
Thin slicing ensures tender chicken.
- 3
Heat sesame oil (optional) in a pot. Add minced garlic and sauté until fragrant. Add sliced mushrooms and carrots, stir-frying for 2 minutes.
5 minutes
Garlic and mushrooms release umami flavors.
- 4
Pour in the chicken stock and bring to a gentle boil. Add marinated chicken breast, simmer until cooked through (about 5 minutes).
5 minutes
Skim off any foam for a clear broth.
Why This Dish 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.
Chicken Mee Tai Mak Soup is low in fat and high in protein thanks to lean chicken breast. Mee Tai Mak noodles provide complex carbohydrates for sustained energy. The addition of spinach and carrots boosts vitamin A, C, and iron, while mushrooms add antioxidants and fiber. Using low-sodium chicken stock and soy sauce keeps sodium levels in check, making this soup suitable for most dietary needs. It’s a balanced meal with essential macros and micronutrients.
Pro Tips
- 💡Tip 1: Use homemade stock for extra depth and control over sodium.
- 💡Tip 2: Add vegetables like bok choy or broccoli for more nutrients.
- 💡Tip 3: For vegan adaptability, replace chicken with tofu and use vegetable stock.
Storage & Serving
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently over the stove. Noodles may soften more after storage, so add fresh vegetables when reheating for texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 340.0 kcal |
