Fishball and tanghoon soup

Fishball and tanghoon soup


1 person made this

About this recipe: This is a simple soup that we only cook near the weekends because the fishballs need to be fresh and we only go down to the wet market on weekends.

wllew North Region, Singapore


  • 2500ml water
  • A handful ikan bilis
  • Two handfuls soybeans
  • 20g tanghoon, dried
  • 15 pieces fishball
  • 50g minced meat
  • A pinch of salt
  • Cilantro for garnish


  1. In a large pot, boil the water under medium heat. Once the water is boiling, add ikan bilis and soybeans. Allow it to boil for 1 hour.
  2. Soak the tanghoon in water for about 15 minutes or until it is soft.
  3. To the large pot of water, add fishballs and allow it to cook for 5 minutes.
  4. Add the minced meat and stir well to break up the minced meat. Add tanghoon and salt. Stir again and turn off the heat. Garnish with cilantro. Serve.

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