If you’re craving a bowl of comforting, flavorful soup but don’t want to spend hours in the kitchen, try my cheat version of Chinese style fish soup noodles. With just a few key ingredients (only 4 for the soup base!) and a simple technique, you can whip up a one-pot meal that feels like it came straight from a hawker stall.
Unlike the traditional approach to fish soup noodles, which can often involve a lengthy process of boiling fish bones and preparing complex broths, this version cuts down on time without saacrificing flavor.
The secret? A clever soup base made with just garlic, ginger, and anchovies – ingredients that pack a punch when handled right. Pair this flavorful broth with your choice of noodles and fried fish, and you’ve got a meal that’s not only nourishing but also a breeze to prepare.
How to make Chinese-style fish soup noodles
1. Start with your base
Roughly smash ginger and garlic—it’s key to releasing those essential juices. Heat a tablespoon of oil in your soup pot, and once it’s hot, lightly fry the ginger and garlic until fragrant.
2. Fry up the anchovies
Here’s a trick straight from a chef: saute the anchovies in oil before making the broth. This simple step infuses the oil with savoury notes from the anchovies, intensifying the flavors far more than just boiling them in water. Just a few minutes in the oil does wonders.
3. Boil with flavor
Now, add water and bring everything to a boil. Want to elevate it even more? Add some pickled mustard (kiam chye) to cut through any fishy taste with a pleasant sourness. Keep it boiling to coax all the flavors out. Boom! Your soup base is now a flavour-bomb. In my experience, you don’t even need to season with salt.
4. Prepare the toppings
Blanch some bittergourd in salted water to add freshness to your fish soup noodles. Pro tip: use the same water to make ramen eggs. Cook them for about seven minutes for that perfect soft center.
5. Assemble your fish soup noodles
Finally, place crispy thin yee mee noodles in bowls—no need to cook them beforehand. Simply pour hot soup over them through a strainer to soften the noodles. Add your toppings, and voilà! You’ve got yourself a bowl of delicious fish soup noodles.
The beauty of this fish soup noodles recipe is in its simplicity and versatility. With minimal effort, you’ll create a dish that’s rich, comforting, and incredibly satisfying. Whether you’re cooking for yourself or your loved ones, this noodle soup is the perfect way to bring warmth and flavour to your table. Give this recipe a try, and you’ll see just how easy it is to create a bowl of fish soup noodles that rivals anything you’d get at a restaurant.
Watch the video on how to prepare this simple dish.
Simple Chinese-style Fish Soup Noodles
Equipment
- Deep pot
Ingredients
- Handful dried anchovies, washed (roughly 25-30g)
- 5-6 garlic cloves, smashed
- 3-4 slices ginger (more if you like gingery taste)
- 1-2 pieces Chinese pickled vegetable leaves
- 600ml water
- 2 crispy thin yee mee noodle cakes
- blanched vegetables
Instructions
- To start, roughly smash ginger and garlic. This step is important to release the juices.
- Heat up a tbs of oil in the same pot you are using to make this soup. When hot, lightly fry ginger and garlic in the oil.
- To this, add washed anchovies and lightly fry in the oil. Add pickled vegetables.
- Finally, add water and boil for half an hour until all the flavours are coaxed out of the ingredients.
- Prepare toppings. I simply blanch bittergourd in salted boiling water, and prepare an airfried fish cutlet and ramen eggs (7 minutes in boiling water, eggs start a room temperature).
- Place noodle cakes in bowls. As thin yee mee is already cooked, just pour hot soup in through a strainer, which will soften the noodles, add toppings and you're done!
Notes
1. What ingredients do I need for this cheat Chinese-style fish soup? Just four for the soup base: garlic, ginger, anchovies (ikan bilis), and water. Everything else is optional add-ons. 2. Why fry the anchovies before boiling the soup? Frying releases deeper umami and infuses the oil with savoury flavour, creating a richer broth than boiling anchovies alone. 3. Do I need to season the soup with salt? Usually no — the anchovies are naturally salty and flavourful, especially when fried first. 4. What noodles work best for fish soup noodles? Thin yee mee is ideal. You don’t need to pre-cook them; the hot soup will soften them instantly. 5. What toppings can I add to fish soup noodles? Common toppings include fried fish, bittergourd, ramen eggs, tomatoes, tofu, or pickled mustard (kiam chye) for brightness. 6. How do I reduce fishiness in fish soup? Add pickled mustard greens to the broth. Its natural sourness cuts through any fishy notes. 7. Can I use store-bought stock instead of anchovies? Yes, but anchovies give the closest “hawker stall” flavour. If substituting, pick a light, clear stock so it doesn’t overpower the fish. 8. How long does the soup base take to cook? About 10–15 minutes. Fry aromatics, fry anchovies, add water, and boil until flavourful. 9. What type of fish should I use for this recipe? Any firm white fish works — threadfin, grouper, dory, garoupa slices, or pre-fried fish fillets. 10. How do I keep fried fish crispy when serving? Add the fried fish only at the end, right before eating, so it stays crispy on the outside but tender inside.