Fish Soup Bee Hoon

Global • Vegetarian

310

kcal

28g

Protein

35g

Carbs

Fat

✓ Verified Nutrition Data

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About Fish Soup Bee Hoon

Rice vermicelli in clear fish broth with sliced fish and vegetables

How to Make Fish Soup Bee Hoon (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

easy

Fish Soup Bee Hoon is a beloved comfort food in Singapore, found in bustling kopitiams and hawker centres across the island. This clear, aromatic fish broth served with silky rice vermicelli (bee hoon) is an iconic lunch staple, cherished for its light yet satisfying profile. The dish originated as a humble meal, often prepared by Teochew hawkers using fresh local fish, and has evolved with fusion influences, sometimes featuring evaporated milk for a creamy twist. Today, Fish Soup Bee Hoon stands out in Singaporean cuisine for its nourishing qualities and delicate balance of flavors—savory, slightly sweet, and often enhanced by fried shallots or tangy preserved vegetables. The taste and nutritional benefits make it a top choice for health-conscious eaters. Cooks appreciate how easily it adapts to individual tastes, with options for lean fish, extra greens, or wholegrain noodles. At lunchtime, Singaporeans from all walks of life flock to kopitiams for a bowl of Fish Soup Bee Hoon, making it a true reflection of the country’s multicultural hawker food culture. This recipe offers an authentic yet health-conscious approach, fitting seamlessly into modern calorie tracking lifestyles while celebrating Singapore’s rich culinary heritage.

Diabetic-Friendly Weight Loss Kid-Friendly

Ingredients(for 1 large bowl per serving, typical for Singapore hawker-style lunches)

200g Fresh white fish fillet (e.g., batang or mackerel) (Batang is Spanish mackerel, a kopitiam favourite)
120g Rice vermicelli (bee hoon) (Dried, soak before use)
100g Chinese cabbage (bok choy or napa) (Sliced)
1 medium Tomato (Sliced)
3 slices Ginger (Fresh, peeled)
2 cloves Garlic (Smashed)
2 stalks Spring onions (Chopped)
1 tbsp Light soy sauce
1/4 tsp White pepper powder
1/2 tsp Salt (To taste)
1 tsp Cooking oil (Can use canola or olive oil)
2 tbsp Evaporated milk (Optional for creamy broth) - optional
1 tbsp Fried shallots (For garnish) - optional

Instructions

1
Soak bee hoon (rice vermicelli) in room-temperature water for 10 minutes until soft. Drain and set aside.
10 minutes
Don't over-soak; bee hoon should be springy, not mushy.
2
Heat oil in a pot over medium flame. Sauté ginger and garlic until fragrant.
2 minutes
Ginger removes fishy smell and adds depth to the broth.
3
Add fish fillet slices and sear lightly for 1 minute. Remove and set aside.
2 minutes
Searing locks in the fish’s natural juices.
4
Pour in 600ml water. Add cabbage and tomatoes. Bring to a gentle boil.
5 minutes
Use fresh vegetables for vibrant flavor and color.

Why This Dish is Healthy

This dish is an excellent healthy choice because it’s low in fat, high in protein, and packed with nutrient-dense vegetables. Fish is a great source of omega-3 fatty acids, supporting heart health. The clear broth avoids heavy oils or creams, making it light yet filling for lunch. With customizable portions and fresh ingredients, it’s ideal for weight management and supports a nutritious lifestyle.

Fish Soup Bee Hoon is rich in lean protein from fresh fish, low in saturated fat, and contains complex carbs from rice vermicelli. The broth offers electrolytes and vitamins like B12, potassium, and magnesium. Chinese cabbage and tomatoes provide fiber, antioxidants, and vitamin C for immune support. Using minimal oil and optional evaporated milk keeps calories in check, making it suitable for calorie tracking and balanced diets.

Pro Tips

💡Tip 1: Use fresh batang or mackerel for authentic Singapore hawker flavor.
💡Tip 2: Sear fish lightly to prevent it from breaking apart in the soup.
💡Tip 3: Add preserved salted vegetables for extra tang if desired.

Storage & Serving

Refrigerate leftover broth and ingredients separately for up to 2 days. Reheat gently before serving; avoid overcooking fish during reheating. Bee hoon is best prepared fresh.

Best served: Breakfast or Lunch