How to Make Bihun Sup with Mushrooms (Traditional & Healthy Version)
Bihun Sup with Mushrooms is a classic Malaysian lunch dish, favored for its comforting, light broth and delicate rice vermicelli ('bihun'). Originating from Malaysian multicultural cuisine, this vegetarian version honors the vibrant culinary heritage, especially popular in the Northern regions such as Kedah and Perlis. Traditionally served during lunch, Bihun Sup is enjoyed by families seeking a nourishing, yet flavorful meal. The inclusion of local ingredients like serai (lemongrass), daun pandan, and cendawan (mushrooms) bring aromatic complexity and umami depth, making this soup a staple in Malaysian homes. The soup is light yet deeply fragrant, thanks to a medley of spices and herbs such as halia (ginger), bawang putih (garlic), and daun sup (celery leaves). Malaysian cuisine is renowned for its balance of flavors, and Bihun Sup perfectly embodies this with its harmonious blend of savory, herbal, and earthy notes. Using mushrooms instead of meat ensures this dish remains vegetarian, while still capturing the essence of traditional Malaysian soups. For health-conscious eaters, this recipe is low in fat, rich in fiber, and packed with vitamins from fresh vegetables and mushrooms. It’s a great choice for anyone tracking calories, as it’s both filling and nutritious. The dish’s versatility makes it suitable for various dietary needs, and its light, soothing broth is ideal for lunch, especially in Malaysia’s humid climate.
Bahan
Arahan langkah demi langkah
Step 1 · Soak the bihun in warm water for 5-7 minutes until softened
Soak the bihun in warm water for 5-7 minutes until softened, then drain and set aside.
Step 2 · Heat a pot over medium heat
Heat a pot over medium heat. Add garlic, shallots, ginger, and lemongrass. Sauté until fragrant.
Step 3 · Add mushrooms and carrots to the pot
Add mushrooms and carrots to the pot. Sauté for another 3 minutes until mushrooms start to soften.
Step 4 · Pour in the vegetable stock and add pandan leaf
Pour in the vegetable stock and add pandan leaf. Bring to a gentle boil.
Step 5 · Season with soy sauce
Season with soy sauce, white pepper, and salt. Simmer for 10 minutes to allow flavors to infuse.
Step 6 · Blanch the softened bihun in boiling water for 30 seconds
Blanch the softened bihun in boiling water for 30 seconds, then drain well.
Step 7 · Divide bihun into serving bowls
Divide bihun into serving bowls. Ladle hot mushroom soup over the noodles. Garnish with celery leaves, lime, and chili slices if desired.
Mengapa resipi ini sihat
This vegetarian recipe is low in fat and cholesterol, with a moderate amount of carbohydrates for sustained energy. Mushrooms are a great source of plant-based protein and antioxidants, supporting immunity and gut health. By avoiding fried toppings and using fresh, local ingredients, this soup remains a nutrient-dense, calorie-conscious option for lunch.
Nota tentang tradisi
Bihun Sup is a beloved dish in Northern Malaysia, often served at home or during community gatherings. Its origins reflect Malaysia’s multicultural heritage, blending Chinese and Malay influences with local spices and herbs. Though not tied to any specific festival, it’s a common comfort food, especially during the fasting month of Ramadan or rainy days. The vegetarian version is increasingly favored in urban areas for its health benefits.