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
- 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)
Step-by-step instructions
Step 1 · Prepare all ingredients
Prepare all ingredients. Rinse mee tai mak, shell and devein prawns, slice fish fillet and fish balls, shred cabbage, julienne carrot, and mince garlic.
Step 2 · Heat sesame oil in a large pot over medium heat
Heat sesame oil in a large pot over medium heat. Add minced garlic and sauté until fragrant.
Step 3 · Pour in the chicken or vegetable stock
Pour in the chicken or vegetable stock. Bring to a gentle boil.
Step 4 · Add napa cabbage and carrot to the boiling stock
Add napa cabbage and carrot to the boiling stock. Simmer until vegetables soften.
Step 5 · Add prawns
Add prawns, fish fillet, and fish balls. Cook until seafood turns opaque and is just cooked through.
Step 6 · Stir in mee tai mak noodles and cook for 2-3 minutes until heated t...
Stir in mee tai mak noodles and cook for 2-3 minutes until heated through.
Step 7 · Season soup with light soy sauce and white pepper
Season soup with light soy sauce and white pepper. Taste and adjust seasoning as needed.
Step 8 · Ladle soup into bowls and garnish with chopped spring onions and sl...
Ladle soup into bowls and garnish with chopped spring onions and sliced red chili. Serve hot.
Why this recipe 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.
A note on tradition
Seafood Mee Tai Mak Soup is a staple in many Singaporean kopitiams and hawker stalls, especially in heartland neighborhoods. Its roots can be traced to the Chinese community, but the dish has evolved with local ingredients and tastes. It's commonly eaten for breakfast or lunch, loved for its comforting qualities and ease of digestion, making it a popular option for all ages.