Chili Crab Bak Chor Mee Soup with Sourdough Mantou

A comforting and flavorful soup that marries the iconic Singaporean chili crab with the classic Bak Chor Mee. Served with fluffy sourdough mantou, perfect for dipping into the rich, spicy broth. A delightful fusion that elevates familiar flavors to a new level.

Prep Time

20 minutes

Total Time

60 minutes

Calories

785

Level

Medium

Yields

4 servings

Cost

S$5.19

Season:

🌸 Spring•☀️ Summer•monsoon-comfort

Meal Type:

Cuisine:

Main Ingredient:

Dietary:

Mood:

Comfort Food•Healthy•Spicy

Ingredients

Servings

8piecesSourdough Mantou(Store-bought or homemade. If frozen, thaw completely.)

S$3.50

200gramsCrab Meat(Cooked crab meat, picked and flaked. Use fresh or frozen (thawed) crab.)

S$7.00

150gramsMinced Pork(Lean minced pork.)

S$0.75

2tablespoonsDried Shrimp(Soaked in hot water for 10 minutes, then roughly chopped.)

S$1.20

1.5litersPork Broth(Good quality pork broth (chicken broth can be substituted).)

S$2.50

200gramsBak Chor Mee Noodles(Dried or fresh, cooked according to package instructions.)

S$1.00

4tablespoonsChili Crab Paste(Store-bought chili crab paste or homemade (see note in instructions).)

S$2.00

2tablespoonsTomato Ketchup(Adds a touch of sweetness and tang.)

S$0.15

1tablespoonOyster Sauce(Adds umami depth.)

S$0.20

1tablespoonSoy Sauce(Light soy sauce.)

S$0.10

1tablespoonBlack Vinegar(Adds acidity and complexity.)

S$0.15

1tablespoonLard(Traditional for richness, vegetable oil can be substituted.)

S$0.10

4clovesGarlic(Minced.)

S$0.10

1inchGinger(Minced.)

S$0.15

2stalksSpring Onions(Chopped, for garnish.)

S$0.30

2tablespoonsFried Shallots(For garnish.)

S$1.00

0.3cupPork Lard Croutons (optional)(Adds texture, or regular croutons.)

S$0.50

0.3teaspoonChili Flakes (optional)(For extra heat.)

S$0.05

Total Cost

S$20.75

S$5.19 per serving

The Method

1
**Prepare the Mantou:** Preheat oven to 180°C (350°F). Lightly brush the sourdough mantou with oil or butter. Bake for 8-10 minutes, or until warmed through and lightly golden. Alternatively, steam the mantou in a steamer basket for 5-7 minutes until soft and fluffy.
2
**Prepare the Chili Crab Base:** In a large pot, heat the lard (or vegetable oil) over medium heat. Add the minced garlic and ginger and sauté until fragrant, about 1 minute. The aroma will fill your kitchen.
3
**Infuse the Broth:** Add the soaked and chopped dried shrimp to the pot and cook for another minute. Then, stir in the chili crab paste, tomato ketchup, and oyster sauce. Cook for 2 minutes, stirring constantly, until the paste is fragrant and well combined. If making chili crab paste from scratch, find a reliable local recipe and prepare it in advance, adjusting spice levels to your preference.
4
**Simmer the Soup:** Pour in the pork broth and bring to a simmer. Add the soy sauce and black vinegar. Reduce the heat to low and simmer for 15 minutes, allowing the flavors to meld and deepen. The soup should have a vibrant red hue and a tantalizing aroma.
5
**Cook the Minced Pork:** While the soup simmers, prepare the minced pork. In a small pan, cook the minced pork over medium heat until browned and cooked through. Drain any excess fat.
6
**Cook the Noodles:** Cook the Bak Chor Mee noodles according to the package instructions. Drain well. If using fresh noodles, blanch them briefly in boiling water and then refresh in cold water.
7
**Assemble the Soup:** Divide the cooked Bak Chor Mee noodles among four bowls. Ladle the chili crab-infused broth over the noodles.
8
**Add the Toppings:** Top each bowl with the cooked minced pork and crab meat. Garnish with chopped spring onions and fried shallots. Add lard croutons if using.
9
**Serve:** Serve immediately with the warmed sourdough mantou for dipping. Enjoy the explosion of flavors and textures!
10
**Enjoy**: Remember you can customize the chili flavor by adding extra chili flakes, if you want more of a spicy kick!

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My Notes

Nutrition Information

Nutrition per serving (550g)

785 kcal / 3284 kJ

Carbs

58g

22% of RDA

Fat

42g

60% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

12 g

13% of RDA

Sodium

1850 mg

80% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

For a richer flavor, use homemade pork broth. Simmer pork bones for several hours for an intensely flavored broth.

Adjust the amount of chili crab paste to suit your spice preference. Start with a smaller amount and add more to taste.

Prepare all the components (mantou, minced pork, noodles) ahead of time for easier assembly.

Adding a poached egg on top would be a great enhancement to the soup.

For a vegetarian version, substitute the pork broth with vegetable broth, replace the pork with mushroom, and omit the crab meat (or use imitation crab).

Fresh cockles (hum) can be added as a garnish for a more authentic Bak Chor Mee experience. Briefly blanch them before adding to the soup.

Cooking Equipment

Large pot

Steamer basket (optional)

Oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, use homemade pork broth. Simmer pork bones for several hours for an intensely flavored broth.

Adjust the amount of chili crab paste to suit your spice preference. Start with a smaller amount and add more to taste.

Prepare all the components (mantou, minced pork, noodles) ahead of time for easier assembly.

Adding a poached egg on top would be a great enhancement to the soup.

For a vegetarian version, substitute the pork broth with vegetable broth, replace the pork with mushroom, and omit the crab meat (or use imitation crab).

Fresh cockles (hum) can be added as a garnish for a more authentic Bak Chor Mee experience. Briefly blanch them before adding to the soup.

Chili Crab Bak Chor Mee Soup with Sourdough Mantou

Ingredients

The Method