Oh my god peeps. I found an excellent way of making your favourite sliced fish bee hoon soup healthier without skimping on taste and flavour and THIS. IS. IT.
I must mention it’s ‘your favourite’ because I’m not a huge fan of fish soup BUT I personally know a lot of people out there who LOVES fish soup (like eat this a few times a week kinda love) and I’ve been getting a lot of request for this recipe and after a few tweaks, this is as close as those fish soups you buy from hawker centres!
The best bit? It only takes 10 mins and just a few ingredients and it’s super duper cheap even if you use (expensive) toman fillets!!
I didn’t use any concentrated stock as I wanna make it as natural as possible so I subbed the stock with some fresh large white onions and that works as a natural flavour enhancer. YOU MUST TRY IT!!!
Point to note though: I made this dish immediately and not as a meal prep but I guess you can also prep this dish in advanced although I don’t guarantee it to be as good as it is when it’s hot. BUT YOU CAN TRY!
Hehe can you sense how excited I am from my typing voice.
So without further adieu and on popular demand, here’s a healthier version of a Singapore favourite – Sliced Fish Bee Hoon Soup in under 10 minutes for only $2 bucks ish per served!
Give it a try and tell me how you go either on the comments section below, on YouTube, or on Instagram at @asianmealprep. Would love to see your creations!
Fish Soup Bee Hoon – A Singapore Favourite Made Healthier!
Makes – 2 meals
Time needed – 10 mins
Cost – ~S$2.25 per serve
Here’s what you need:
- 100g cooked brown rice bee hoon, drained
- 300g chinese leafy vegetables of choice
- 3cm ginger, sliced
- 2 tbsp evaporated milk
- 2 spring onions, sliced
- 1 large tomato, quartered
- 1 large white onion, quartered
- 1 tsp sesame oil
- 1 tbsp extra virgin olive oil
- 200g toman fillets, sliced
- 600-1L of water (depends on how thick you want it to be)
- Salt and pepper to taste
- Garnish: Spring onions
Here’s how you do it:
- Heat non-stick deep skillet with olive oil. Once oil is hot, add in ginger slices and stir-fry until fragrant.
- Add in water and white onions. Let the onion cook on low heat for 3-4 minutes.
- Add in Chinese leafy veggies, tomatoes, toman fillets and spring onions and stir in for 30 seconds.
- Toss in bee hoon, mix in, and then pour in sesame oil and evaporated milk. Mix well for a few seconds.
- Add salt and pepper to taste and then remove from heat.
- Serve hot and immediately and garnish with spring onions!
- Enjoy!
How much this costs:
*Keep in mind that this numbers are a rough guide. It depends on where you buy it and when. You can definitely save more money if you purchase in wet markets etc. At the end of the day it’s possible to eat healthy without breaking the bank. Also, ~ denotes the items that should already be in your pantry for a long time or it’s a very small amount.
- 100g brown rice bee hoon – $0.40
- 200g chinese leafy vegetables of choice – $1.90
- 3cm ginger, sliced ~
- 2 tbsp evaporated milk – $0.50
- 2 spring onions ~
- 1 large tomato – $0.60
- 1 large white onion – $0.80
- 1 tsp sesame oil – $0.10
- 1 tbsp extra virgin olive oil – $0.20
- 200g toman fillets, sliced – $4.45
Total price = ~S$8.95
Price per serve = ~ S$2.25
Nutrition Information
The nutrition information below is based on the ingredients I’ve used above. It may not be an accurate representation of the Sliced Fish Soup Bee Hoon you made.
This recipe yields approximately 2 serves. The information below is for one serving.
Calories 379 Protein 29.2g Carbs 20.9g Fats 18g Saturated Fats 2.7g
