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Tang Hoon Soup

   

tang hoon fish ball soup

Check Out: Fish Ball Noodle Soup Recipe

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). 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. Chen Ye Feng via Facebook — July 23, 2012 @ 6:40 pm

    I love this type of soup recipe, light but nice, sometimes I include home-made pork ball.

    Reply

    • wiffy replied: — July 25th, 2012 @ 5:34 pm

      that’s a great idea!

      Reply

  2. Grace — July 24, 2012 @ 12:03 am

    Thanks for sharing! I enjoy reading yr postings each time because they are dishes which can be whipped up in the shortest time. It is hard to ‘cook a storm’ on weekdays.
    Do you pre-fry the ikan bilis briefly before boiling it?

    Reply

    • wiffy replied: — July 25th, 2012 @ 5:33 pm

      Hi thanks for your kind words. I do not pre-fry the ikan bilis due to laziness, but if you do, it will definitely give additional oomph and depth to your ikan bilis soup stock.

      Reply

  3. tigerfish — July 24, 2012 @ 4:01 am

    The finishing touches to me is the magic!

    Reply

  4. Chris — July 24, 2012 @ 8:57 am

    I love this light one-dish meal – its fuss-free and yummy!

    Reply

  5. Jessica — July 25, 2012 @ 10:02 am

    That’s nice. Time needed is very short and can be really easy. I will have a try on my side too.
    Thanks for sharing.

    Reply

  6. Sherie @ Maameemoomoo — July 26, 2012 @ 8:27 am

    NICE!

    I was just lamenting on Twitter the other day on how to use up my tanghoon. Now i know. Thanks for the easy lunch idea! :)

    Reply

  7. HoppingHammy — July 27, 2012 @ 1:31 am

    Looking fresh and delicious as always!

    Reply

  8. Juliana — July 27, 2012 @ 5:01 am

    I love this soup…so easy and so tasty…very comforting :)
    Thanks for sharing it and hope you are having a nice week Wiffy!

    Reply

  9. dvdhen — July 27, 2012 @ 10:35 pm

    thanks for sharing ..love your blog …

    Reply

  10. mycookinghut — July 29, 2012 @ 12:21 am

    I love this type of recipe – very simple, healthy and yummy!!

    Reply