Fishball and tanghoon soup

    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.


    North Region, Singapore
    2 people made this


    • 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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