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Swordfish Rice Noodle Soup Recipe

Swordfish Rice Noodle Soup Recipe

Swordfish Rice Noodle Soup Recipe

In Taipei, there is a Taiwanese rice noodle soup stall that I really enjoy eating at, and it is called Swordfish Rice Noodle Soup. When I was living in Taipei, whenever my parents and I went out for a weekend brunch, I would almost always have a bowl of swordfish rice noodle soup from the stall.

Ingredients :

  • 250 g (9 oz) swordfish fillet, skinned and cut into 2.5-cm (1-in) cubes
  • 200 g (7 oz) dried rice vermicelli, soaked in water to soften
  • 1 Tbsp crisp-fried shallots
  • 1 spring onion, cut into short lengths
  • A handful of coriander leaves


  • 2 Tbsp cooking oil
  • 2 slices ginger
  • 30 g (1 oz) spring onion, cut into
  • 3-cm (11/4-in) lengths
  • 30 g (1 oz) shallots, peeled and sliced
  • 2 litres (64 fl oz / 8 cups) water
  • 50 g (13/4 oz) bonito flakes


  • Sesame oil, to taste
  • Salt, to taste
  • Ground white pepper, to taste

Method :

  1. Prepare the stock. Heat the oil in a stockpot over medium heat. Add the ginger, spring onion and shallots and stir-fry until fragrant.
  2. Add the water and bonito flakes. Bring to a boil, then simmer over low heat for 1 hour.
  3. Strain the stock back into the stockpot and bring to a boil.
  4. Poach the swordfish in the stock and drain. Set aside.
  5. Drain the rice vermicelli and add to the stock to cook.
  6. Add some sesame oil, salt, crisp-fried shallots and pepper to each serving bowl. Ladle some rice vermicelli and stock over, the top with swordfish. Garnish with spring onion and coriander. Serve immediately.

Serves 2


Source :
Family Favourites – Classic Street Foods – Popular Snacks
by : Tsung-Yun Wan


See also Taiwanese Recipe “Smoked Duck Noodle Soup Recipe”