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Slice Fish Soup
Lunch • Singapore
How to Make Vegetarian Slice Fish Soup (Traditional & Healthy Version)
Vegetarian Slice Fish Soup is a beloved staple in Singapore’s vibrant hawker culture, often found in bustling kopitiams across the island. Traditionally made with fresh fish slices, this plant-based adaptation delivers the same comforting, clean flavors, making it perfect for those seeking a lighter, vegetarian lunch option. Its clear, umami-packed broth, paired with a variety of local vegetables and tofu, highlights the city’s penchant for healthy, balanced meals. Singaporean Slice Fish Soup is renowned for its delicate yet complex taste profile, reflecting the nation’s multicultural culinary influences. The dish is a testament to Singapore’s food fusion heritage, blending Chinese culinary techniques with local ingredients. Vegetarian versions are increasingly popular among health-conscious diners, offering all the wholesome goodness of the traditional bowl without compromising on flavor. Enjoyed by young and old alike, this nourishing soup is a testament to how Singapore’s hawker fare continues to evolve to suit modern dietary preferences.
Ingredients(for 1 large bowl per serving)
- 200g Firm tofu (tau kwa) (Sliced to resemble fish slices)
- 1 piece (10cm) Dried kelp (kombu) (For vegetarian broth)
- 4 cups Water
- 4 slices Ginger (Crushed)
- 1/4 tsp White pepper (To taste)
- 1 tbsp Light soy sauce (Use low sodium if preferred)
- 1 cup Napa cabbage (Chopped)
- 1 medium Tomato (Sliced)
- 100g Silken tofu (Cubed) - optional
- 100g Rice vermicelli (bee hoon) (Soaked and drained)
- 2 stalks Spring onion (Sliced for garnish)
- 1 tbsp Fried shallots (Optional garnish) - optional
Instructions
- 1
Prepare the vegetarian broth by bringing 4 cups of water to a boil. Add dried kelp and ginger slices. Simmer for 10 minutes to infuse flavors.
10 minutes
Remove kelp after 10 minutes to prevent bitterness.
- 2
Slice firm tofu (tau kwa) thinly to resemble fish slices. Pat dry to remove excess moisture.
3 minutes
Well-dried tofu gives a firmer, 'fish-like' texture.
- 3
Add napa cabbage and tomato into the simmering broth. Cook until vegetables are tender, about 5 minutes.
5 minutes
Add tomatoes last for a slightly tangy broth.
- 4
Season the soup with light soy sauce and white pepper. Adjust to taste.
2 minutes
Start with less soy sauce and add more as needed.
Why This Dish is Healthy
This dish is naturally light, high in protein, and packed with fresh vegetables, making it a wholesome meal for anyone tracking their calories. The reliance on tofu instead of fish caters to vegetarians without sacrificing nutrition. Low in oil and free from added sugars, it supports metabolic health, digestion, and satiety, making it a smart choice for lunch or a post-workout meal.
This vegetarian Slice Fish Soup is low in calories and saturated fat, making it an excellent choice for weight management and heart health. The tofu provides a high-quality plant-based protein, while the use of kombu and vegetables adds dietary fiber, essential vitamins (such as Vitamin C and K from napa cabbage and tomato), and minerals including calcium and iodine. The clear broth keeps the sodium content moderate, especially if you opt for low-sodium soy sauce. Vermicelli offers a gluten-free carbohydrate source, suitable for those with wheat sensitivities.
Pro Tips
- 💡Use firm tofu (tau kwa) for the best texture in soup.
- 💡Add a dash of sesame oil before serving for extra aroma.
- 💡Soak kombu in cold water before boiling to extract more umami flavor.
Storage & Serving
Store leftover soup and tofu separately from vermicelli in airtight containers in the refrigerator for up to 2 days. Reheat gently before serving, adding fresh garnish as desired.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 180.0 kcal |
