How to Make Bak Chor Mee (Soup) (Traditional & Healthy Version)
Bak Chor Mee (Soup) is a beloved staple in Singaporean hawker centres and kopitiams, renowned for its hearty broth, springy noodles, and savoury toppings. Translating to 'minced meat noodles,' Bak Chor Mee (Soup) is a comforting bowl of thin egg noodles served in a robust, umami-rich pork broth, garnished with minced pork, sliced lean pork, mushrooms, and hints of fried shallots. This dish traces its roots to the Teochew community in Singapore and has evolved through generations of kopitiam culture and local fusion influences, making it a true symbol of Singapore's multicultural culinary scene. The soup version of Bak Chor Mee is especially popular for those seeking a lighter, nourishing meal that doesn't compromise on flavour. Its combination of silky noodles, tender pork, and earthy mushrooms brings together a bowl that is both satisfying and balanced. Whether enjoyed at a bustling hawker stall or homemade in your kitchen, this dish showcases the essence of Singaporean comfort food—simple ingredients elevated through thoughtful preparation and local ingenuity.
Ingredients
Step-by-step instructions
Step 1 · Prepare the pork stock by simmering lean pork bones with garlic and...
Prepare the pork stock by simmering lean pork bones with garlic and white pepper for 30 minutes. Strain and set aside.
Step 2 · Soak and slice shiitake mushrooms
Soak and slice shiitake mushrooms. Thinly slice pork loin and marinate with 1/2 tsp soy sauce and a pinch of pepper.
Step 3 · Blanch mee pok noodles in boiling water for 30 seconds until just c...
Blanch mee pok noodles in boiling water for 30 seconds until just cooked. Drain and set aside.
Step 4 · In a small pan
In a small pan, sauté garlic until fragrant. Add mushrooms and a splash of soy sauce, cook until tender.
Step 5 · Bring pork stock to a gentle boil
Bring pork stock to a gentle boil. Add minced pork, stirring to break up clumps. Add sliced pork, fish cake, and blanched choy sum. Cook until pork is just done.
Step 6 · Divide noodles into serving bowls
Divide noodles into serving bowls. Top with cooked minced pork, sliced pork, mushrooms, and vegetables. Ladle hot broth over noodles.
Step 7 · Garnish with fried shallots and chopped spring onions
Garnish with fried shallots and chopped spring onions. Serve immediately.
Why this recipe is healthy
This healthier version of Bak Chor Mee (Soup) reduces excess oil by using lean pork and a clear, skimmed broth. Including vegetables like choy sum and shiitake mushrooms boosts fiber and micronutrients, making this Singaporean noodle soup suitable for weight management and balanced diets. Using low-sodium soy sauce lowers the dish's sodium content without sacrificing flavour.
A note on tradition
Bak Chor Mee (Soup) is a quintessential dish found in almost every hawker centre and kopitiam across Singapore. Especially popular for breakfast or lunch, it reflects the Teochew influence on local cuisine and showcases how Singaporean hawker culture adapts traditional recipes for modern tastes. Often enjoyed as a quick, nourishing meal, Bak Chor Mee (Soup) is a symbol of Singapore's vibrant street food heritage and the country's love for noodle soups.