Singaporean Bee Hoon Soup (Shellfish-Free)
A light and flavorful Bee Hoon Soup, traditionally made without shellfish, featuring rice vermicelli noodles in a clear broth with vegetables and protein.
Ingredients
- about 225 g Bee Hoon (Rice Vermicelli)
- 6 cups Chicken Broth
- about 113 g Shiitake Mushrooms
- 4 cups Bok Choy
- about 450 g Chicken Breast
- 2 cloves Garlic
- 1/4 tsp White Pepper
- 1/2 tsp Salt
- 1 tbsp Soy Sauce
- 1 tsp Sesame Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Soak bee hoon in warm water until softened. Drain and set aside.
- 2Slice shiitake mushrooms and chop bok choy.
- 3Bring chicken broth to a boil in a large pot. Add garlic and sliced shiitake mushrooms. Simmer for 10 minutes.
- 4Add chicken breast to the pot and cook until done. Remove chicken and shred it.
- 5Add bok choy to the broth and cook until wilted.
- 6Add the soaked bee hoon and shredded chicken to the pot. Season with white pepper, salt, soy sauce, and sesame oil. Cook for another 2 minutes.
- 7Ladle the bee hoon soup into bowls and serve hot.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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