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Mihun Sup Daging
Makan Tengah Hari • Malaysia
How to Make Mihun Sup Daging (Traditional & Healthy Version)
Mihun Sup Daging is a beloved noodle soup from Malaysia, featuring silky bihun (rice vermicelli) immersed in a fragrant, clear broth infused with local spices and herbs. Traditionally served during lunch, this dish reflects the multicultural tapestry of Malaysian cuisine, combining Malay, Indian, and Chinese influences seamlessly. Its comforting flavors, aromatic spices like serai (lemongrass) and daun pandan, as well as the use of fresh local vegetables, make Mihun Sup Daging a staple in many households and warungs. While the classic recipe uses beef, vegetarian adaptations have gained popularity, especially among health-conscious Malaysians looking for meat-free alternatives without sacrificing taste. The vegetarian version relies on rich vegetable stock, mushrooms, and tofu to mimic the umami and depth of the original. Mihun Sup Daging’s light yet satisfying profile makes it ideal for anyone seeking a wholesome meal that’s easy to digest, low in fat, and packed with nutrients drawn from fresh, local produce. Its versatility and ease of preparation ensure it remains an iconic Malaysian lunch choice.
Bahan-bahan(untuk 1 medium bowl per person, typical Malaysian lunch portion)
- 100g Bihun (rice vermicelli) (mihun)
- 4 cups Vegetable broth (homemade or low-sodium)
- 100g Firm tofu (cubed)
- 50g Shiitake mushrooms (sliced)
- 1 small Carrot (julienned)
- 2 tbsp Daun sup (celery leaves) (chopped)
- 1 stalk Serai (lemongrass) (bruised)
- 1 leaf Daun pandan (tied into knot)
- 2 cloves Bawang putih (garlic) (minced)
- 2 Bawang merah (shallots) (sliced)
- 1/2 tsp White pepper
- 2 tsp Soy sauce (low sodium)
- 2 Lime wedge (for garnish) - pilihan
- 1 Red chili (sliced, for garnish) - pilihan
Arahan
- 1
Soak bihun in warm water for 5 minutes until soft, then drain.
5 minutes
Do not over-soak or noodles may break.
- 2
Heat 1 tsp oil in a pot. Sauté minced garlic and shallots until fragrant.
3 minutes
Use minimal oil for a healthier version.
- 3
Add vegetable broth, serai, daun pandan, carrots, mushrooms, and tofu. Simmer.
10 minutes
Simmer gently to preserve nutrients.
- 4
Add soy sauce and white pepper. Season to taste.
1 minute
Taste and adjust saltiness using low-sodium soy sauce.
Kenapa hidangan ini sihat
Choosing this plant-based Mihun Sup Daging supports heart health and weight management. The recipe is low in fat, cholesterol-free, and rich in micronutrients. It’s gluten-free (when using rice vermicelli), suitable for vegetarians, and easily adaptable for vegan diets. Enjoying local Malaysian vegetables increases your daily intake of vitamins and minerals, making this dish a wholesome, balanced meal.
This vegetarian Mihun Sup Daging is high in fiber, plant-based protein from tofu, and vitamins from carrots and mushrooms. The broth is low in saturated fat, and the use of lemongrass and pandan adds antioxidants. Bihun provides complex carbohydrates, supporting sustained energy. The soup is naturally low in calories and sodium, especially when prepared with fresh ingredients and minimal oil.
Petua
- 💡Tip 1: Use homemade vegetable broth for maximum flavor and nutrition.
- 💡Tip 2: Add daun sup just before serving to retain its freshness.
- 💡Tip 3: Adjust soy sauce and pepper based on dietary needs.
Penyimpanan & hidangan
Store leftover soup and bihun separately in airtight containers in the fridge for up to 2 days. Reheat soup before serving; add fresh garnishes for best taste.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 350.0 kcal |
