Bee Hoon Soup
Warm up your soul with this comforting and aromatic Bee Hoon Soup, a delightfully light yet satisfying dish that’s perfect for any time of the year. Featuring tender rice vermicelli bathed in a flavorful chicken broth infused with garlic, ginger, and a touch of soy and fish sauce, this dish is layered with savory depth. The hearty combination of thinly sliced chicken, julienned carrots, baby bok choy, and delicate button mushrooms offers a harmonious balance of flavors and textures. Enhanced with fresh scallions and vibrant cilantro for a herbaceous finish, this wholesome noodle soup is not only easy to make but also packed with nourishing ingredients. Ready in under an hour, this versatile dish is ideal for family meals or cozy evenings alone. Whether you're seeking a quick lunch or a hearty dinner, this Bee Hoon Soup will transport your taste buds to a world of warmth and comfort.
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Recipe Information
Ingredients
- 200 grams Rice vermicelli (bee hoon)
- 200 grams Chicken breast, thinly sliced
- 2 cloves Garlic, minced
- 20 grams Ginger, thinly sliced
- 1 liter Chicken broth
- 2 tablespoons Soy sauce
- 1 tablespoon Fish sauce
- 1 medium Carrot, julienned
- 2 cups Baby bok choy, halved
- 100 grams Button mushrooms, sliced
- 2 stalks Scallions, chopped
- 2 tablespoons Cilantro, chopped
- 2 tablespoons Coconut oil
- to taste Salt
- to taste White pepper
Instructions
In a large pot, heat coconut oil over medium heat.
Add garlic and ginger, sauté until fragrant, about 2 minutes.
Add chicken slices to the pot and cook until they are no longer pink, approximately 5 minutes.
Pour in the chicken broth and bring it to a boil.
Once boiling, reduce the heat and let it simmer for 10 minutes to deepen the flavors.
Add soy sauce and fish sauce into the broth, stirring well.
Add carrots, mushrooms, and baby bok choy to the simmering soup. Cook for 5 minutes, or until the vegetables are tender.
While the broth is simmering, bring water to a boil in another pot and cook the rice vermicelli according to the package instructions. Drain and set aside.
Taste the broth and season with salt and white pepper as needed.
To assemble, divide the cooked rice vermicelli between bowls.
Ladle hot soup with chicken and vegetables over the noodles.
Garnish with chopped scallions and cilantro.
Serve immediately, enjoying the aromatic and comforting flavors of your homemade Bee Hoon Soup.
Nutrition Facts
Calories |
1543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 7596 mg | 330% | |
| Total Carbohydrate | 193.1 g | 70% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 14.1 g | ||
| Protein | 104.8 g | 210% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 639 mg | 49% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 3324 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
