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Sliced Fish Yee Mee Soup

Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Servings 1


  • 15 tbsps of the chilled jelly-liked soup stock (or 1 huge bowl of soup stock)
  • 2 tsp of light soya sauce
  • 3 tsp of huadiao wine
  • 1/2 tsp of garlic powder
  • 1/2 tsp chicken seasoning powder
  • 1/2 tsp of pepper
  • 15 pieces of sliced fish I used batang fish
  • 1-2 pieces of yee mee chinese egg noodles
  • 1 to mato
  • few slices of lettuce
  • Meatballs as desired
  • Egg Floss as desired


  • Cook the soup stock on medium heat until it boils. Reduce to low heat and add in the soya sauce, wine, garlic powder, chicken seasoning and pepper.
  • Add the yee mee and allow it to simmer till slightly soft.
  • Add in the sliced fish and meatballs (if using) and continue simmering until the fish is cooked.
  • Add in the tomato and simmer for another 15 seconds. Turn off the heat.
  • Place the lettuce in a bowl and pour the hot fish soup over it and serve with egg floss (as desired).