Description
Mohinga is a traditional Burmese fish noodle soup, known for its rich and flavorful broth made with fish and rice noodles. It’s a staple breakfast dish in Myanmar, offering a taste of Southeast Asia’s culinary heritage.
Ingredients
- 500g rice noodles
- 1 liter fish broth
- 200g fish fillets
- 2 tablespoons fish sauce
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon turmeric powder
- 2 tablespoons chickpea flour
- 2 hard-boiled eggs, sliced
- Fresh coriander leaves for garnish
- Lime wedges for serving
Instructions
- Cook the rice noodles according to package instructions, then drain and set aside.
- In a large pot, heat some oil and sauté the onion, garlic, and ginger until fragrant.
- Add the turmeric powder and chickpea flour, stirring to combine.
- Pour in the fish broth and bring to a simmer.
- Add the fish fillets and cook until they are tender and flaky.
- Stir in the fish sauce and adjust seasoning to taste.
- To serve, place a portion of noodles in a bowl, ladle the fish broth over the noodles, and top with slices of hard-boiled egg and fresh coriander leaves.
- Serve with lime wedges on the side for added flavor.
Notes
- For a spicier version, add chili flakes or fresh chilies to the broth.
- Mohinga is traditionally eaten for breakfast but can be enjoyed at any time of the day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 100mg