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Tang Hoon Soup

tang hoon

Tang hoon (cellophane noodles/mung bean vermicelli)

Tang Hoon Soup Recipe

This is a light-tasting and healthy Chinese-style one-dish meal which can be whipped up in under 30 minutes.


  • 50 grams ikan bilis (anchovies/江鱼仔) rinsed and drained
  • 800 ml water
  • 14 fish balls (鱼丸)
  • 4 fish dumplings (魚餃)
  • 100 grams tang hoon (冬粉) soaked in water until softened; drained
  • 50 grams fish cake (鱼饼) sliced thinly
  • salt or light soy sauce to taste, if needed


  • 3 leaves lettuce shredded thinly
  • 1 tsp fried shallots or fried lard
  • 1 tsp dong cai (preserved winter vegetable/冬菜) rinsed
  • 1 tbsp chopped spring onions


  • chilli padi sliced thinly
  • light soy sauce


  1. To make ikan bilis stock, bring water and ikan bilis to boil; reduce heat and simmer for about 10-15 minutes. Strain & discard ikan bilis. Season to taste with salt or light soy sauce, if needed.
  2. With the ikan bilis stock simmering in the pot, add fish balls and fish dumplings; cook until the fish balls float to the surface.
  3. Add tang hoon and fish cake slices to the pot and simmer for about one minute.
  4. Divide into two serving bowls. Garnish with lettuce, shallot oil, dong cai and spring onions. Serve with a saucer of sliced chilli padi with light soy sauce at the side.
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19 comments on “Tang Hoon Soup”

  1. I love chinese soups, but I have never tried this one. I will prepare it tonight.

  2. Great recipe for a simple and healthy meal. Tang Hoon is also one of my favourite noodle because it has low Glycemic Index, so you won’t feel hungry for a longer period of time.

  3. Where did you buy the fish dumplings from?

  4. Loved this simple dish – I believe the fish balls and fish dumplings would also impart flavour to the soup…oh, and I also like to add a little bit of Tong Chai.

  5. 冬粉鱼丸汤,好好吃哦。。

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