📸 Image coming soon for Singaporean Fish Soup
Singaporean Fish Soup
Lunch • Singapore
How to Make Singaporean Fish Soup (Traditional & Healthy Version)
Singaporean Fish Soup is a beloved dish found in many kopitiams and hawker centres across the island. This light yet flavourful soup is a lunchtime favourite, enjoyed for its comforting warmth and delicate taste. Traditionally, fish soup in Singapore features fresh fish slices simmered in a clear broth, accompanied by leafy vegetables and tofu. Its origins trace back to the fusion of Chinese Teochew culinary influences with local Singaporean tastes, making it a staple in the region’s multicultural cuisine. The vegetarian version of Singaporean Fish Soup replaces fish with plant-based protein and seaweed, delivering the same umami-rich experience while catering to health-conscious eaters. The broth is infused with ginger, garlic, and local greens such as xiao bai cai (baby bok choy), giving it a nourishing quality that is gentle on the palate. This soup is ideal for those seeking a lighter meal, as it is low in fat and calories, and packed with vitamins and minerals. Its popularity in Singapore’s hawker culture speaks to its versatility and appeal among locals who appreciate both tradition and innovation.
Ingredients(for 1 bowl per serving, typical hawker centre portion)
- 200g Firm tofu (tau kwa)
- 100g Fresh shiitake mushrooms (sliced)
- 1 sheet Seaweed (nori or wakame, torn)
- 100g Xiao bai cai (baby bok choy, chopped)
- 1 small Carrot (julienned)
- 1 thumb-sized piece Ginger (sliced)
- 2 cloves Garlic (minced)
- 750ml Vegetable stock (low-sodium)
- 1 tbsp Soy sauce (light soy)
- 1/4 tsp White pepper (freshly ground)
- 2 stalks Spring onions (sliced thinly)
- 2 tbsp Fried shallots (for garnish) - optional
Instructions
- 1
Prepare all vegetables and tofu. Slice ginger, mince garlic, julienne carrot, chop xiao bai cai, and cut tofu into cubes.
5 minutes
Use fresh vegetables for optimum flavour and nutrition.
- 2
Heat a pot over medium heat. Add ginger and garlic, sauté until fragrant.
3 minutes
Do not burn garlic; it can turn bitter.
- 3
Pour in the vegetable stock. Bring to a gentle simmer.
2 minutes
Use low-sodium stock for a healthier soup.
- 4
Add carrots and mushrooms. Simmer for 5 minutes until tender.
5 minutes
Mushrooms add umami and depth to the broth.
Why This Dish is Healthy
Singaporean Fish Soup is an excellent choice for calorie-conscious eaters, as it is light, nutrient-dense, and filled with wholesome ingredients. The emphasis on vegetables, tofu, and clear broth means fewer calories and less fat, making it suitable for weight management and overall wellness. High fibre content supports digestion, and the protein helps you stay full longer. It’s a perfect meal for those seeking authentic Singaporean flavour without compromising health.
This vegetarian Singaporean Fish Soup is rich in plant-based protein from tofu and mushrooms, and loaded with vitamins A, C, and K from fresh greens and carrots. Seaweed provides iodine and essential minerals, while the broth is low in saturated fat and cholesterol. The absence of animal products makes it heart-friendly, and the use of low-sodium stock keeps sodium levels in check. Overall, this soup delivers balanced macros and micronutrients ideal for a healthy diet.
Pro Tips
- 💡Tip 1: Use fresh local greens like xiao bai cai for authentic Singaporean flavour.
- 💡Tip 2: Add seaweed last to retain its texture and boost umami.
- 💡Tip 3: For extra richness, drizzle a few drops of sesame oil before serving.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove; avoid boiling to preserve texture of tofu and vegetables.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 190.0 kcal |
