Fishball Noodle Soup
Hawker • Singapore
About Fishball Noodle Soup
Fishball Noodle Soup is a staple at Singapore hawker centres, known for its clear, light broth and springy fishballs. The soup usually comes with a choice of noodles—bee hoon, mee pok, or kway teow—served piping hot and garnished with chopped scallions and fried shallots. The fishballs themselves are made mainly from fish paste, giving them a savoury and bouncy texture that’s a hallmark of this dish. Some stalls may add sliced fish cake, vegetables like lettuce, or a touch of minced meat, but the star remains the fishballs in a subtly flavoured soup. While its base may appear lean, note that nutrition is calculated per 100g, and an actual serving easily weighs around 300-400g or more. This means a bowl will likely provide upwards of 225-300 kcal, modest fat, and a decent dose of carbs and protein. The soup makes for a satisfying meal that doesn’t sit heavy, popular among those looking for something less oily than dry noodle variants. For those watching their calorie or sodium intake, portions can be adjusted—smaller bowls are sometimes available, but the typical hawker portion is hearty, enough for a full meal. This dish is halal-safe at most stalls, but always check for specific certification or signage during ordering. Fishball Noodle Soup balances taste and nutrition, making it a go-to for locals who want something comforting and familiar, especially during rainy days or when craving something light yet filling.
How to Make Fishball Noodle Soup (Traditional & Healthy Version)
Fishball Noodle Soup is a quintessential Singaporean hawker dish, beloved by locals for its comforting flavors and nourishing qualities. Found in nearly every kopitiam and hawker centre across Singapore, this dish is a harmonious blend of springy noodles, bouncy fishballs, and fragrant broth, often enjoyed as a hearty breakfast or lunch. Its origins trace back to the fusion influences of Teochew and Hokkien communities, making it a staple in Singapore’s multicultural food landscape. The soup is light yet deeply flavorful, featuring a clear broth enriched with garlic and shallots, while the noodles and fishballs provide satisfying texture. Singaporean Fishball Noodle Soup is a great choice for health-conscious diners, offering a balanced meal rich in protein and essential nutrients, with the flexibility to customize toppings and spice levels. Whether served dry or in soup form, this dish embodies the vibrancy of Singapore’s hawker culture, where food is not just sustenance but an experience shared among friends and family.
Ingredients(for 1 medium bowl per person, typical hawker portion)
- 12 pieces Fresh fishballs (locally made, from kopitiam or wet market)
- 120g Rice noodles (mee pok or bee hoon) (flat or thin rice noodles)
- 800ml Low-sodium chicken stock (homemade or store-bought)
- 2 cloves Garlic cloves (minced)
- 2 Shallots (thinly sliced)
- 1 cup Baby bok choy (chopped)
- 2 tsp Light soy sauce (low sodium)
- 1/4 tsp White pepper (freshly ground)
- 2 tbsp Chopped spring onions (for garnish)
- 2 tsp Fried shallots (for garnish, optional) - optional
Instructions
- 1
Prepare the broth by heating chicken stock in a pot. Add minced garlic and sliced shallots. Simmer for 10 minutes to infuse flavor.
10 minutes
Use homemade stock for a cleaner, healthier taste.
- 2
Add fishballs to the simmering broth. Cook until they float, indicating they are fully cooked.
5 minutes
Fresh fishballs have the best bouncy texture.
- 3
Blanch rice noodles in boiling water for 1-2 minutes until tender. Drain and set aside.
2 minutes
Do not overcook noodles to maintain springiness.
- 4
Add baby bok choy to the broth and cook for 1 minute until just wilted.
1 minute
Add greens last to preserve nutrients and crunch.
Why This Dish is Healthy
This Singaporean Fishball Noodle Soup recipe is healthy because it uses fresh ingredients, minimal oil, and lean protein sources. By opting for low-sodium broth and adding vegetables, you enhance fiber and micronutrient content. The dish is filling yet light, making it ideal for calorie-conscious eaters and those seeking a balanced meal.
Fishball Noodle Soup is a nutritious choice, offering lean protein from fishballs, complex carbohydrates from rice noodles, and vitamins A and C from bok choy. The broth is low in fat, especially when made with low-sodium chicken stock. Spring onions and garlic provide antioxidants, while the dish is naturally low in saturated fat and cholesterol. This meal is balanced in macros, making it suitable for most diets.
Pro Tips
- 💡Tip 1: Use fresh fishballs from a local wet market for authentic taste.
- 💡Tip 2: Add a dash of fried shallots for extra aroma and crunch.
- 💡Tip 3: For a clearer broth, strain after simmering garlic and shallots.
Storage & Serving
Store the broth and ingredients separately in airtight containers in the fridge for up to 2 days. Reheat gently before serving and blanch noodles fresh for best texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 75.0 kcal |
| Protein | 4.0 g |
| Carbohydrates | 10.5 g |
| Total Fat | 2.0 g |
| Fiber | 0.3 g |
Cultural Notes
Fishball Noodle Soup is a staple at almost every hawker centre and food court, loved for its clean flavours and customisable noodle styles. It remains a go-to breakfast or anytime meal for many locals seeking comfort food without excess heaviness.
