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Glass Noodle Soup (Fish Dumpling & Minced Pork)

Glass Noodles Soup (Fish Dumplings & Minced Pork)

See ingredient substitution ideas and the links to recipe variations at the cooking notes below.

Check out the ingredient and step-by-step photos on the previous page.


  • 50g minced pork (or chicken) for best results, use mince with a bit of fat on
  • half bouillon soup cube (fish or ikan bilis preferred)
  • 500 ml water
  • light soy sauce to taste
  • 5 fish dumplings (鱼饺)
  • 1 bundle (about 50g) tang hoon (glass noodles) soaked in a glass of water
  • a saucer of cut chilli padi in soy sauce

(A) Marinade for Pork

  • 1 tsp light soy sauce
  • 1 tsp corn starch (flour)
  • 1/2 tsp sesame oil
  • tiny pinch of salt
  • 2 dashes white pepper powder

(B) Garnishes


  1. Marinade minced pork with seasonings (A) in a heat-proof bowl for about 15 minutes.
  2. Make quick soup base. In a soup pot, add the bouillion cube and water. Bring to a boil. Season to taste with a bit of light soy sauce.
  3. Prep the marinated pork. While the soup is boiling, transfer one ladle of boiling hot soup to the bowl of marinated pork.
  4. Add the fish dumplings to the pot of boiling soup and boil until cooked, about 2 minutes.
  5. Pour the bowl of marinated pork with hot stock into the pot, cutting the mince to smaller pieces with a wooden spoon as you do so. Cook briefly until the mince is cooked through.
  6. Add drained glass noodles to cook for a few seconds.
  7. To serve, dish out to serving bowl, and garnish with lettuce, spring onions, crispy lard and lard oil. Serve immediately with a side saucer of cut chilli.

Cooking Note(s):

  1. In place of the soup bouillon cube, you can also use home-made ikan bilis (anchovies) stock.
  2. You can substitute the crispy lard and lard oil with garlic oil or shallot oil.
  3. Recipe variation links:  fish ball glass noodles soup, mushroom minced pork noodles (dry), minced pork noodles soup and fish ball mee pok noodles (dry).
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