How to Make Pig Trotters Soup (Traditional & Healthy Version)
Pig Trotters Soup is a beloved classic in Singaporean cuisine, often enjoyed at bustling kopitiams and hawker centres around the city. Traditionally, this dish is known for its rich, savoury broth and tender pork trotters, simmered gently with aromatic spices and herbs. While the original recipe features pork, this vegetarian adaptation captures the same comforting flavours using hearty, plant-based ingredients, making it suitable for those seeking a healthier or meat-free lifestyle. Rooted in Singapore’s multicultural food heritage, Pig Trotters Soup showcases the city’s unique fusion of Chinese culinary traditions with local influences. The broth is infused with familiar spices like star anise and cinnamon, creating a robust taste that’s both nourishing and deeply satisfying. Many Singaporeans remember sipping this soup during family lunches or as a restorative meal after a long day. With this healthier vegetarian approach, you can enjoy the iconic taste of Pig Trotters Soup while making mindful choices that suit your dietary needs.
Ingredients
- 200g King oyster mushrooms (sliced thickly for 'trotter' texture)
- 150g Firm tofu (cubed)
- 1 medium Carrot (sliced)
- 100g Daikon radish (cubed)
- 5 pieces Dried shiitake mushrooms (rehydrated, sliced)
- 4 slices Ginger (fresh)
- 3 cloves Garlic (crushed)
- 2 pieces Star anise
- 1 piece Cinnamon stick
- 1.5 tbsp Light soy sauce (low-sodium preferred)
- 1 tsp Dark soy sauce (for colour)
- 1 tbsp Shaoxing wine (optional)
- 1 litre Water (or low-sodium vegetable stock)
- 2 stalks Spring onion (chopped for garnish)
- 1/2 tsp White pepper (freshly ground)
Step-by-step instructions
Step 1 · Prepare all vegetables and mushrooms: slice king oyster mushrooms
Prepare all vegetables and mushrooms: slice king oyster mushrooms, cube tofu, carrot, and daikon, and soak dried shiitake mushrooms until soft, then slice.
Step 2 · In a large pot
In a large pot, heat 1 tsp of vegetable oil. Sauté ginger and garlic until fragrant.
Step 3 · Add star anise and cinnamon stick
Add star anise and cinnamon stick. Fry for 1 minute to release their aroma.
Step 4 · Add king oyster mushrooms and tofu
Add king oyster mushrooms and tofu. Stir-fry for 2 minutes to absorb the aromatics.
Step 5 · Pour in water or vegetable stock
Pour in water or vegetable stock. Add carrots, daikon, and shiitake mushrooms. Bring to a boil.
Step 6 · Season with light soy sauce
Season with light soy sauce, dark soy sauce, and white pepper. Add Shaoxing wine if using. Reduce heat and simmer for 15 minutes until vegetables are tender.
Step 7 · Taste and adjust seasoning as needed
Taste and adjust seasoning as needed. Serve hot, garnished with chopped spring onions.
Why this recipe is healthy
By replacing meat with mushrooms and tofu, this Singaporean favourite becomes lower in saturated fat and cholesterol, making it suitable for weight management and heart health. The soup is naturally low in calories but high in fibre and essential nutrients, keeping you full and satisfied without overindulging. It’s a great way to enjoy local hawker flavours in a wholesome, plant-forward way.
A note on tradition
Pig Trotters Soup is a classic found in many Singaporean kopitiams and hawker stalls, especially in older neighbourhoods. While the traditional version is enjoyed for its restorative properties, this vegetarian take keeps the dish relevant for modern, health-conscious eaters. It is often savoured during family gatherings and has become a symbol of Singapore’s ability to adapt traditional recipes to suit diverse preferences.