How to Make Vegetarian Bihun Sup (Traditional & Healthy Version)
Vegetarian Bihun Sup is a beloved noodle soup in Malaysian cuisine, known for its light yet flavorful broth and nourishing ingredients. This dish is especially popular among health-conscious Malaysians looking for a satisfying, meat-free meal that doesn’t compromise on taste. Drawing from the nation’s multicultural heritage, Bihun Sup is often found in both Malay and Chinese hawker stalls, demonstrating the harmonious blend of local herbs and spices like serai (lemongrass), daun pandan (pandan leaves), and bawang putih (garlic). The soup is typically made with bihun (rice vermicelli), making it naturally gluten-free and suitable for a wide range of dietary preferences. The clear broth is infused with aromatics, fresh vegetables, and sometimes tofu, making it both comforting and hearty. Its clean flavors and nourishing qualities have made it a staple for lunch across Malaysia, especially during hot afternoons when a lighter meal is preferred. Whether enjoyed at a bustling food court or at home, Vegetarian Bihun Sup is a testament to Malaysian hospitality and the country’s love for vibrant, multicultural dishes.
Ingredients
- 120g Bihun (rice vermicelli) (soaked in warm water)
- 100g Firm tofu (cubed)
- 1 medium Carrot (julienned)
- 1 cup Cabbage (shredded)
- 1 cup Bean sprouts (taugeh)
- 3 cloves Garlic (finely chopped)
- 2 Shallots (thinly sliced)
- 1 stalk Serai (lemongrass) (bruised)
- 1 Pandan leaf (knotted)
- 1 liter Vegetable stock (preferably homemade)
- 2 tbsp Soy sauce (low sodium)
- 1/2 tsp White pepper
- 2 stalks Spring onion (chopped, for garnish)
- 2 tbsp Fried shallots (for garnish)
- 1 Red chili (sliced, for garnish)
Step-by-step instructions
Step 1 · Soak bihun in warm water for 10 minutes until softened
Soak bihun in warm water for 10 minutes until softened. Drain and set aside.
Step 2 · In a pot
In a pot, heat 1 tsp oil. Sauté garlic and shallots until fragrant.
Step 3 · Add lemongrass and pandan leaf
Add lemongrass and pandan leaf. Continue to sauté for another minute to release their aroma.
Step 4 · Pour in vegetable stock
Pour in vegetable stock. Bring to a boil, then reduce to simmer.
Step 5 · Add carrot
Add carrot, cabbage, and tofu. Simmer for 8-10 minutes until vegetables are tender.
Step 6 · Season with soy sauce and white pepper
Season with soy sauce and white pepper. Adjust to taste.
Step 7 · Blanch soaked bihun in boiling water for 30 seconds
Blanch soaked bihun in boiling water for 30 seconds. Drain and divide into serving bowls.
Step 8 · Ladle hot soup with vegetables and tofu over bihun
Ladle hot soup with vegetables and tofu over bihun. Top with bean sprouts, spring onion, fried shallots, and sliced chili if desired.
Why this recipe is healthy
This Malaysian Vegetarian Bihun Sup recipe uses minimal oil, plenty of fresh vegetables, and plant-based protein for a nourishing meal. By avoiding fried toppings and choosing low sodium soy sauce, this dish supports weight management and cardiovascular health. The high fiber content aids digestion, making it a wholesome choice for lunch.
A note on tradition
Bihun Sup is a staple across Malaysia, enjoyed in homes and markets from Penang to Johor. Its vegetarian adaptation is common during religious observances or for those seeking lighter fare. The use of local aromatics like serai and pandan reflects Malaysia's unique blend of Malay, Chinese, and Indian culinary influences. It's often served at family gatherings and casual lunches.