Seafood Mee Tai Mak Soup
Lunch • Singapore
How to Make Seafood Mee Tai Mak Soup (Traditional & Healthy Version)
Seafood Mee Tai Mak Soup is a beloved dish found in Singapore’s vibrant hawker centres and kopitiams, offering a comforting bowl of silky 'mee tai mak' (silver needle noodles) swimming in a clear, umami-rich broth. This dish perfectly showcases the fusion of Chinese and Southeast Asian influences that define Singaporean cuisine. Traditionally enjoyed by locals for lunch or a hearty breakfast, Seafood Mee Tai Mak Soup is known for its gentle flavors, nourishing qualities, and satisfying texture. The combination of plump seafood, tender noodles, and crisp vegetables creates a meal that is both light and filling, making it suitable for health-conscious eaters. The dish’s popularity in Singaporean hawker culture is a testament to its versatility and broad appeal. Often served with fresh sambal or sliced chilies on the side, each bowl is customizable to your preferred spice level. The use of local seafood like prawns and fish slices, along with vegetables and a clear broth, makes this soup both nutritious and deeply rooted in Singapore’s multicultural food scene. Whether you’re seeking comfort on a rainy day or a light meal on a sunny afternoon, Seafood Mee Tai Mak Soup is a wholesome choice that reflects the best of Singapore’s culinary tradition.
Ingredients(for 1 large soup bowl per person)
- 200g Mee Tai Mak (silver needle noodles) (fresh, rinsed)
- 6 medium Prawns (shelled and deveined)
- 120g Fish fillet (sliced, batang or seabass)
- 6 Fish balls (sliced in halves)
- 1 cup Napa cabbage (shredded)
- 1 small Carrot (julienned)
- 2 cloves Garlic (minced)
- 800ml Low-sodium chicken or vegetable stock (unsalted preferred)
- 2 stalks Spring onions (chopped)
- 1/4 tsp White pepper
- 1 tbsp Light soy sauce (low sodium)
- 1 tsp Sesame oil
- to taste Sliced red chili (for garnish) - optional
Instructions
- 1
Prepare all ingredients. Rinse mee tai mak, shell and devein prawns, slice fish fillet and fish balls, shred cabbage, julienne carrot, and mince garlic.
5 minutes
Keep seafood chilled until ready to cook for maximum freshness.
- 2
Heat sesame oil in a large pot over medium heat. Add minced garlic and sauté until fragrant.
2 minutes
Do not burn garlic—stir constantly for best aroma.
- 3
Pour in the chicken or vegetable stock. Bring to a gentle boil.
3 minutes
Use unsalted stock to control sodium levels.
- 4
Add napa cabbage and carrot to the boiling stock. Simmer until vegetables soften.
5 minutes
Adding vegetables early enhances the sweetness of the soup.
Why This Dish is Healthy
This dish is healthy due to its high protein, low fat content, and the use of fresh, unprocessed ingredients. By opting for a clear broth and plenty of vegetables, you get a nutrient-dense meal with fewer calories compared to creamy or fried noodle dishes. Using low-sodium stock and controlling the amount of soy sauce further enhances its health benefits.
Seafood Mee Tai Mak Soup is packed with lean protein from fresh prawns and fish, complex carbohydrates from mee tai mak noodles, and plenty of vitamins from cabbage and carrots. The clear broth is low in fat and calories, making this dish suitable for those watching their weight. It's also a good source of minerals like calcium, potassium, and magnesium, supporting overall health and wellness.
Pro Tips
- 💡Tip 1: Use the freshest seafood you can find for the sweetest broth.
- 💡Tip 2: Blanch mee tai mak separately if you want a less starchy soup.
- 💡Tip 3: For more flavor, simmer prawn shells in the broth, then strain before adding main ingredients.
Storage & Serving
Best consumed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently over the stove, adding a splash of water if needed. Avoid freezing as the noodles may lose their texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 310.0 kcal |
