How to Make Teochew Fish Soup with Rice (Traditional & Healthy Version)
Teochew Fish Soup with Rice is a beloved dish in Singapore, often enjoyed in kopitiams and hawker centres across the island. Originating from the Teochew community, this comforting lunch staple is renowned for its clear, delicate broth and fresh fish slices, making it a favorite among Singaporeans seeking a lighter, nourishing meal. Over the years, the dish has been adapted with local vegetables and fusion touches, reflecting the multicultural vibrancy of Singapore's food scene. The soup is typically served with steamed rice, providing a satisfying balance of protein and carbohydrates. Its subtle flavors and clean taste profile appeal to those looking for a meal that's both flavorful and gentle on the palate. With hawker culture deeply woven into Singapore's daily life, Teochew Fish Soup with Rice is a classic lunch option—affordable, nutritious, and quick to prepare. This vegetarian adaptation captures the authentic essence while making it accessible to more dietary needs, blending tradition with health-conscious modern techniques. Choosing Teochew Fish Soup with Rice for lunch not only connects you to Singapore's rich culinary heritage but also offers a wholesome, low-oil meal ideal for calorie tracking. With its light broth, fresh ingredients, and minimal processing, this recipe is perfect for those wanting to enjoy an authentic Singapore experience while maintaining a healthy lifestyle.
Ingredients
Step-by-step instructions
Step 1 · Prepare the tofu by slicing into thick pieces
Prepare the tofu by slicing into thick pieces. Pat dry with paper towels to remove excess moisture.
Step 2 · Heat oil in a soup pot
Heat oil in a soup pot. Add ginger slices and sauté until fragrant.
Step 3 · Add the radish and tomato
Add the radish and tomato. Stir-fry for 2 minutes to bring out natural sweetness.
Step 4 · Pour in vegetable stock
Pour in vegetable stock. Bring to a boil, then reduce to a simmer.
Step 5 · Add tofu slices and Chinese cabbage
Add tofu slices and Chinese cabbage. Season with soy sauce and pepper. Simmer for 10 minutes.
Step 6 · Add seaweed (optional) and spring onion
Add seaweed (optional) and spring onion. Taste and adjust seasoning if needed.
Step 7 · Serve hot with a bowl of steamed rice
Serve hot with a bowl of steamed rice. Garnish with extra spring onions.
Why this recipe is healthy
The dish is low in calories and saturated fat, with a balanced profile of protein, carbs, and fiber. Using tofu instead of fish makes it vegetarian and heart-friendly, and the abundance of vegetables boosts micronutrients. The clear, non-creamy broth keeps it light, ideal for weight management and those tracking macros. Its simplicity and fresh ingredients are hallmarks of healthy Singaporean food.
A note on tradition
Teochew Fish Soup with Rice is a staple in Singapore’s hawker culture, especially in neighborhoods with strong Teochew heritage like Geylang and Hougang. Traditionally eaten for breakfast or lunch, it’s favored for its lightness and quick preparation. The vegetarian version is increasingly popular among health-conscious locals and those embracing plant-based diets, showing Singapore’s adaptation and fusion influences in everyday meals.