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Mihun Sup with Fish Balls
Makan Tengah Hari • Malaysia
How to Make Mihun Sup with Fish Balls (Traditional & Healthy Version)
Mihun Sup with Fish Balls is a beloved Malaysian lunch dish, known for its light yet flavorful broth, tender rice vermicelli (mihun), and bouncy fish balls. Rooted in Malaysia's multicultural culinary heritage, this meal is commonly enjoyed in both urban kopitiams and rural eateries, reflecting the country's rich blend of Malay, Chinese, and Indian influences. The dish is often garnished with local herbs such as daun sup (celery leaves) and fried shallots, enhancing its aroma and taste. The clear soup, infused with lemongrass and pandan leaves, delivers a fragrant, comforting experience that’s perfect for Malaysian weather and appetites. Mihun Sup is particularly popular in northern Malaysia, especially Kedah and Penang, where it's appreciated for its simplicity and adaptability. With its easy-to-digest components and customizable toppings, it’s a great choice for anyone seeking a wholesome, low-fat meal. Beyond its delicious taste, Mihun Sup with Fish Balls is a staple in Malaysian homes, ideal for lunch and enjoyed by all ages. The recipe is naturally vegetarian, relying on plant-based ingredients and homemade vegetarian fish balls for a guilt-free, nutritious meal.
Bahan-bahan(untuk 1 medium bowl per person, Malaysian kopitiam portion)
- 120g Rice vermicelli (mihun) (soaked)
- 8 pieces Vegetarian fish balls (homemade or store-bought)
- 4 cups Vegetable broth (use carrots, celery, and daun sup)
- 1 stalk Lemongrass (serai) (bruised)
- 1 leaf Pandan leaf (tied into a knot)
- 1 small Carrot (sliced)
- 2 tbsp Daun sup (celery leaves) (chopped)
- 2 tbsp Fried shallots (for garnish)
- 1 tbsp Soy sauce (low sodium)
- 1/4 tsp White pepper
- 1/2 tsp Salt
Arahan
- 1
Soak rice vermicelli (mihun) in warm water for 5 minutes until soft. Drain and set aside.
5 minutes
Do not over-soak mihun to keep its texture springy.
- 2
Prepare the vegetable broth: In a pot, add water, carrot, lemongrass (serai), pandan leaf, and celery stalks. Bring to a boil, then simmer for 10 minutes.
10 minutes
Use fresh pandan and serai for authentic flavor.
- 3
Add vegetarian fish balls to the simmering broth. Cook for 5 minutes until fish balls float and are heated through.
5 minutes
If using homemade fish balls, ensure they are cooked thoroughly.
- 4
Season the broth with soy sauce, salt, and white pepper. Taste and adjust seasoning as needed.
2 minutes
Opt for low sodium soy sauce for a healthier option.
Kenapa hidangan ini sihat
This recipe is a healthy lunch choice due to its use of plant-based ingredients, minimal oil, and sodium-conscious seasoning. The broth is rich in vitamins and minerals, while mihun offers energy without heavy fats. With no animal products or dairy, it’s suitable for vegetarian diets and can be easily adapted for vegan or gluten-free needs. The inclusion of local herbs increases micronutrient intake and adds flavor without extra calories.
Mihun Sup with Fish Balls is low in saturated fat and contains complex carbohydrates from rice vermicelli, making it easy to digest. The vegetable broth provides vitamins A and C from carrots and celery, while lemongrass and pandan add antioxidants. Vegetarian fish balls offer plant-based protein, ideal for muscle maintenance and repair. The dish is high in fiber, supporting digestive health, and low in cholesterol, making it suitable for heart-conscious eaters.
Petua
- 💡Tip 1: Use homemade vegetable broth for richer flavor and extra nutrition.
- 💡Tip 2: Add fresh daun sup just before serving to preserve aroma.
- 💡Tip 3: For extra crunch, garnish with crispy fried shallots made from local red onions.
Penyimpanan & hidangan
Store leftover soup and mihun separately in airtight containers. Refrigerate for up to 2 days. Reheat broth gently and blanch mihun before serving to maintain texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 310.0 kcal |
