How to Make Tang Hoon Soup with Seafood (Traditional & Healthy Version)
Tang Hoon Soup with Seafood is a beloved dish across Singapore, often savored at bustling hawker centres and kopitiams. This light yet flavorful noodle soup showcases the unique qualities of tang hoon (glass noodles), which are prized for their silky texture and ability to absorb the essence of the broth. The addition of fresh seafood elevates the dish, providing a rich, umami depth while keeping it nutritious and lower in calories. Singapore’s multicultural food heritage shines through in this recipe, blending Chinese technique with Southeast Asian ingredients, resulting in a comforting meal that’s both wholesome and satisfying. Known for its clear, aromatic broth and delicate seafood flavors, Tang Hoon Soup is a favorite for lunch among locals seeking a light yet protein-rich meal. It’s commonly found in heartland food courts, as well as trendy cafes that offer healthier versions to cater to calorie-conscious Singaporeans. As the dish gets a fusion twist, local veggies such as bok choy and shiitake mushrooms are added for extra nutrition and taste. This healthy Singaporean recipe is ideal for anyone tracking their calories, wanting a balanced meal that captures the essence of Singapore’s hawker culture.
Ingredients
Step-by-step instructions
Step 1 · Soak tang hoon in warm water for 10 minutes until softened
Soak tang hoon in warm water for 10 minutes until softened, then drain.
Step 2 · Heat a pot
Heat a pot, add minced garlic, and sauté until fragrant.
Step 3 · Pour in vegetable stock and bring to a gentle boil
Pour in vegetable stock and bring to a gentle boil.
Step 4 · Add mushrooms
Add mushrooms, carrot, and bok choy. Simmer until vegetables are tender.
Step 5 · Add tofu and seafood (prawns
Add tofu and seafood (prawns, squid). Cook until seafood turns opaque.
Step 6 · Stir in softened tang hoon
Stir in softened tang hoon, season with white pepper and soy sauce.
Step 7 · Ladle soup into bowls and garnish with spring onions
Ladle soup into bowls and garnish with spring onions.
Why this recipe is healthy
This dish uses lean seafood and tofu for protein, and loads up on vegetables for vitamins and minerals. The clear broth is low in calories and sodium, especially when made with homemade vegetable stock. Glass noodles are gluten-free and lighter than wheat-based noodles, making Tang Hoon Soup with Seafood a smart choice for lunch or a light dinner. It’s filling, nourishing, and supports a healthy lifestyle for Singaporeans.
A note on tradition
Tang Hoon Soup with Seafood is a staple lunch dish in Singapore’s heartlands, popular in both hawker centres and kopitiams. It reflects Singapore’s multicultural heritage, blending Chinese noodle traditions with the abundance of local seafood. Often enjoyed as a lighter meal during hot afternoons, it’s a favorite among office workers and families for its comfort and nutrition. The dish is not tied to any particular festival but is a daily favorite in the local food scene.