Tang Hoon Soup with Fish Balls
Lunch • Singapore
How to Make Tang Hoon Soup with Fish Balls (Traditional & Healthy Version)
Tang Hoon Soup with Fish Balls is a beloved Singaporean classic, often found steaming in bustling hawker centres and kopitiams across the island. 'Tang hoon', or glass noodles, are prized for their silky texture, pairing beautifully with bouncy fish balls in a clear, savory broth. This dish reflects Singapore’s vibrant hawker culture and fusion influences, blending Chinese culinary roots with local tastes to create a wholesome, heartwarming bowl. The soup’s light yet flavorful profile makes it a top choice for locals seeking comfort food that's also gentle on the tummy. Traditionally enjoyed for lunch or as a quick meal in between work, Tang Hoon Soup with Fish Balls is both nourishing and satisfying. Its popularity endures due to its simple ingredients, quick preparation, and ability to adapt to various dietary needs. Whether you’re grabbing a bowl at your neighborhood kopitiam or making it at home, this dish is a true taste of Singapore’s multicultural food heritage—healthy, delicious, and easy to love.
Ingredients(for 1 medium bowl (about 350ml soup with noodles and fish balls))
- 80g (dry) Tang hoon (glass noodles) (mung bean vermicelli)
- 8 pieces Vegetarian fish balls (look for local brands at wet market)
- 800ml Low-sodium vegetable stock (homemade or store-bought)
- 1 cup Napa cabbage (shredded)
- 1/2 medium Carrot (julienned)
- 2 cloves Garlic (minced)
- 1 tablespoon Light soy sauce (use reduced sodium if possible)
- 1/4 teaspoon White pepper
- 2 stalks Spring onion (chopped for garnish) - optional
- 1 teaspoon Sesame oil - optional
Instructions
- 1
Soak tang hoon in warm water for 10 minutes, then drain and set aside.
10 minutes
Do not oversoak the noodles to prevent them from turning mushy.
- 2
Heat a pot over medium heat. Add a splash of water and sauté minced garlic until fragrant, about 1 minute.
2 minutes
Use water instead of oil to keep the dish light.
- 3
Pour in the vegetable stock and bring to a gentle boil.
3 minutes
Homemade stock gives a richer, more authentic flavor.
- 4
Add napa cabbage and carrots to the pot. Simmer for 5 minutes until vegetables soften.
5 minutes
Cut vegetables thinly so they cook quickly and evenly.
Why This Dish is Healthy
This recipe is a healthy choice because it's low in saturated fat, uses minimal oil, and incorporates plenty of vegetables. The clear broth is light yet nourishing, and vegetarian fish balls offer protein without animal fats. By using reduced sodium soy sauce and stock, you can control your salt intake. Tang Hoon Soup with Fish Balls is filling yet gentle on the stomach, ideal for calorie-conscious eaters or anyone seeking a nutritious Singaporean meal.
This Tang Hoon Soup with Fish Balls is naturally low in fat and calories, while providing complex carbohydrates for sustained energy. The use of glass noodles, made from mung beans, offers a gluten-free alternative with a moderate glycemic index. Abundant vegetables like napa cabbage and carrots add dietary fiber, vitamin C, and beta-carotene, supporting digestive health and immunity. Vegetarian fish balls supply plant-based protein without cholesterol, making this dish suitable for heart-healthy diets.
Pro Tips
- 💡Soak tang hoon just until softened to avoid mushy noodles.
- 💡Add vegetables you have on hand, like xiao bai cai or mushrooms, for extra nutrition.
- 💡For a richer broth, simmer dried shiitake mushrooms with the stock.
Storage & Serving
Store leftover soup and noodles separately in airtight containers in the fridge for up to 2 days. Reheat gently, adding noodles to hot broth just before serving to maintain texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 260.0 kcal |
