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Tang Hoon Soup

tang hoon fish ball soup

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Tang hoon (cellophane noodles/mung bean vermicelli/glass noodles/dong fen/冬粉) is one of my favourite Chinese noodles. I love cooking with tang hoon not just for its lovely texture, but also for its ease of storage (it is sold in the dried form) and cooking (no need to pre-blanch).

Similar Recipe: Fish Ball Noodle Soup

One of my favourite one-dish meals using tang hoon is to make fish ball noodle soup. The all-natural ikan bilis broth only needed 15 minutes to cook – prolonged simmering may result in bitter broth. Tang Hoon Soup (冬粉鱼丸汤) is one recipe I know I can fall back on during busy nights, as I can pull it off in 30 minutes. Don’t forget to add fried shallots oil, fried lard or fried garlic oil as a finishing touch – it makes a world of difference to this humble dish.

tang hoon fish ball soup

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19 Responses to “Tang Hoon Soup”

  1. Kulinarna Wyspa — July 30, 2012 @ 5:01 pm

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


  2. Healthy Food Singapore Guy — July 31, 2012 @ 4:23 pm

    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. David Hen via Facebook — July 31, 2012 @ 9:33 pm

    ya i agree..Chen ..


  4. Irene — August 10, 2012 @ 4:13 pm

    Where did you buy the fish dumplings from?


    • wiffy replied: — August 10th, 2012 @ 5:33 pm

      Wet market or supermarket…


  5. shirley@kokken — August 15, 2012 @ 10:19 pm

    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.


  6. dvdhen — October 3, 2012 @ 8:36 pm