Tang Hoon Soup with Pork
Lunch • Singapore
How to Make Tang Hoon Soup with Pork (Traditional & Healthy Version)
Tang Hoon Soup with Pork is a beloved lunch dish found in Singapore’s vibrant kopitiam (coffee shop) culture, especially popular among locals seeking a light yet satisfying meal. Tang hoon, also known as glass noodles or mung bean vermicelli, absorbs the flavors of the broth while remaining soft and slippery—a textural delight. This soup features tender slices of lean pork, earthy mushrooms, and crisp vegetables, all simmered in a fragrant, clear broth. Drawing from the Southeast Asian tradition of fusion, this dish is often adapted in hawker stalls with regional influences, yet its roots remain unmistakably Singaporean. The balance of umami, sweetness, and herbal notes makes Tang Hoon Soup with Pork both comforting and refreshing. As a lunch staple, it is commonly served in portions perfect for busy Singaporeans, offering a quick, nourishing option that fits seamlessly into the local midday routine. The healthy adaptation of this recipe ensures a lower calorie count without sacrificing authenticity, making it ideal for calorie-conscious food lovers and those tracking their nutrition.
Ingredients(for 1 bowl (about 400ml), ideal for Singapore lunch portions)
- 80g Tang hoon (glass noodles) (mung bean vermicelli)
- 120g Lean pork loin (thinly sliced)
- 600ml Low-sodium chicken stock (or homemade pork bone broth)
- 4 Fresh shiitake mushrooms (sliced)
- 2 Baby bok choy (halved)
- 1 small Carrot (julienned)
- 2 cloves Garlic (minced)
- 1 tbsp Light soy sauce (Singaporean style)
- 1/4 tsp White pepper (freshly ground)
- 1 sprig Spring onion (chopped)
- 1/2 tsp Sesame oil (for aroma) - optional
Instructions
- 1
Soak tang hoon in room temperature water for 10 minutes until softened. Drain and set aside.
10 minutes
Do not over-soak or noodles will become mushy.
- 2
Heat a pot over medium flame. Add garlic and stir-fry until fragrant, about 1 minute.
1 minute
Use minimal oil or skip for a lighter version.
- 3
Add sliced pork loin and stir-fry briefly until surface turns opaque.
2 minutes
Slicing pork thinly ensures quick cooking and tenderness.
- 4
Pour in low-sodium chicken stock and bring to a gentle boil. Skim off any foam for a clear broth.
3 minutes
Clear broth enhances taste and presentation.
Why This Dish is Healthy
This healthy Singaporean recipe is a great choice for lunch because it balances lean protein, complex carbohydrates, and fiber-rich vegetables in a clear, low-fat broth. The use of tang hoon instead of higher-calorie noodles and the addition of plenty of fresh produce make it filling yet light. It’s easy to digest and helps maintain steady energy levels without causing post-meal sluggishness, perfect for anyone tracking calories or aiming for weight management.
Tang Hoon Soup with Pork is rich in lean protein from the pork loin, providing essential amino acids for tissue repair and muscle health. The glass noodles are gluten-free and lower in calories compared to wheat noodles, while vegetables like bok choy, carrot, and mushrooms deliver fiber, vitamins (A, C, K), and minerals such as potassium and magnesium. Using low-sodium stock and minimal oil helps keep the sodium and fat content in check, ideal for anyone monitoring heart health. This recipe is naturally low in saturated fat and cholesterol, making it suitable for daily consumption.
Pro Tips
- 💡Tip 1: Use homemade stock for richer flavor and better control over sodium.
- 💡Tip 2: Slice pork thinly for quick, tender cooking.
- 💡Tip 3: Add vegetables last to maintain crunch and color.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of water if needed to loosen the noodles. Best consumed fresh as noodles may absorb broth over time.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 320.0 kcal |
