Mihun Tomyam with Tofu
Makan Tengah Hari • Malaysia
How to Make Mihun Tomyam with Tofu (Traditional & Healthy Version)
Mihun Tomyam with Tofu is a vibrant, spicy, and tangy noodle soup that beautifully reflects Malaysia’s multicultural culinary heritage. Popular across the country, this dish is a vegetarian twist on the classic tomyam, replacing meat or seafood with protein-rich tofu and fresh local vegetables. The lively broth is infused with aromatic herbs like serai (lemongrass), daun limau purut (kaffir lime leaves), and cili padi, creating a bold and refreshing flavor profile. Using bihun (rice vermicelli) keeps the dish light and gluten-free, while the addition of tofu offers a satisfying texture and hearty bite. This healthy Mihun Tomyam is perfect for lunch, especially in Malaysia’s warm climate, as the spicy and sour notes are both invigorating and comforting. It’s a favourite among vegetarians and anyone seeking a lighter meal that doesn't compromise on authenticity or taste. The use of fresh, local ingredients pays homage to traditional Malaysian cooking, ensuring every bowl is both nourishing and flavourful.
Bahan-bahan(untuk 1 large bowl per serving)
- 100g Bihun (rice vermicelli) (soaked in warm water, drained)
- 200g Tofu (firm) (cubed)
- 2 stalks Serai (lemongrass) (bruised)
- 4 leaves Daun limau purut (kaffir lime leaves) (torn)
- 2 Cili padi (bird’s eye chili) (sliced, adjust to taste)
- 1 medium Tomato (cut into wedges)
- 1 small Carrot (julienned)
- 1 cup Cabbage (shredded)
- 4 Shiitake mushrooms (sliced)
- 1 small Onion (sliced)
- 3 cloves Garlic (minced)
- 2 tbsp Tomyam paste (vegetarian) (check for shrimp-free)
- 2 tbsp Lime juice (freshly squeezed)
- 1 tbsp Soy sauce (low sodium)
- 800 ml Water or vegetable broth
- 1 tsp Oil (for sautéing)
- for garnish Spring onions & coriander (optional) - pilihan
Arahan
- 1
Prepare all ingredients: soak bihun, cube tofu, slice vegetables, and bruise lemongrass.
5 minutes
Soaking bihun in hot water softens it quickly without overcooking.
- 2
Heat oil in a large pot. Sauté onion, garlic, and lemongrass until fragrant.
3 minutes
Use low heat to prevent burning and allow aromatics to release their flavors.
- 3
Add vegetarian tomyam paste and stir-fry for 1 minute to deepen the flavor.
1 minute
Tomyam paste can be homemade for a cleaner ingredient list.
- 4
Pour in water or vegetable broth. Bring to a boil, then add kaffir lime leaves, carrot, cabbage, tomato, and mushrooms.
6 minutes
Adding vegetables in stages keeps them crisp-tender.
Kenapa hidangan ini sihat
This vegetarian noodle soup is a healthy choice because it is low in calories, uses minimal oil, and is loaded with fibre from assorted vegetables. Tofu provides a complete protein, ideal for vegetarians. The absence of santan (coconut milk) and fried elements keeps the fat content low, while the robust flavors mean you won’t miss heavier ingredients. It’s satisfying yet light, perfect for lunch.
Mihun Tomyam with Tofu is rich in vitamins A and C from fresh vegetables like tomato and carrot, while tofu offers plant-based protein and essential minerals such as calcium and iron. The use of bihun (rice vermicelli) keeps it gluten-free and light. Aromatics like lemongrass and kaffir lime leaves aid digestion and provide antioxidants. The broth is low in saturated fat, making this dish heart-healthy and suitable for most diets.
Petua
- 💡Tip 1: Use fresh lemongrass and kaffir lime leaves for the most aromatic broth.
- 💡Tip 2: Stir in lime juice at the end to preserve its zesty brightness.
- 💡Tip 3: For a richer broth, simmer the aromatics longer before adding vegetables.
Penyimpanan & hidangan
Store leftover soup and bihun separately in airtight containers in the refrigerator for up to 2 days. Reheat the broth gently and add bihun just before serving to retain the noodles’ texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 350.0 kcal |
