Mohinga (Burmese Fish Noodle Soup)
Local name: မုန့်ဟင်းခါး
In short: Thin rice noodles in a thick, golden fish broth scented with lemongrass, ginger and toasted chickpea flour, topped with egg, crisp onion and lime. It takes about 1 h 20 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 55 min
- Total
- 1 h 20 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 620 kcal
Mohinga is the dish most people in Myanmar would call their national breakfast. Street stalls and tea shops serve it from dawn: a thick, savory fish broth poured over thin rice noodles and topped with boiled egg, crisp fried onion, coriander, chili and lime. The soup gets its body from toasted chickpea flour and rice flour, and its fragrance from lemongrass, ginger and garlic. Banana stem is traditional but optional at home.
Instructions
- Bring the water, 2 bruised lemongrass stalks, turmeric and salt to a boil. Add the fish and simmer for 8 to 10 minutes until it flakes. Lift out the fish, flake it into pieces, discarding any skin and bones, and keep the broth.
- Toast the chickpea flour and rice flour in a dry pan over medium heat for 2 to 3 minutes until nutty. Whisk into 120 ml (1/2 cup) cold water until smooth.
- Blend the chopped onion, garlic, ginger and sliced lemongrass to a paste. Heat the oil and cook the paste for 8 minutes until golden and fragrant. Stir in the paprika and fish sauce.
- Add the flaked fish and stir for 2 minutes, then pour in the broth. Add the banana stem if using and simmer for 15 minutes.
- Stir in the flour mixture gradually and simmer for 10 minutes, stirring often, until the soup is thick like a thin gravy. Taste and add fish sauce if it needs more salt.
- Divide the noodles among bowls and ladle over the hot soup. Top with egg, fried onions, coriander, chili flakes and a squeeze of lime.
Tips
- No catfish? Any firm white fish like cod or tilapia works. A drained can of mackerel in brine also works in a pinch, added in step 4 in place of the fresh fish.
- The soup freezes well for up to 3 months without the noodles. It thickens as it sits, so whisk in hot water when reheating.
Questions and answers
Is mohinga really a breakfast dish?
Yes. Street stalls and tea shops serve it from early morning, but people also eat it at lunch or as a snack at any time of day.
Can I make mohinga broth ahead of time?
Yes. The soup keeps 3 days in the fridge. Whisk in a little hot water when reheating, because the toasted flours thicken it as it cools.
What can I use instead of banana stem?
Leave it out. It adds texture rather than flavor. Thin slices of celery or bamboo shoot can stand in if you want some crunch.
How long does it take to make Mohinga (Burmese Fish Noodle Soup)?
About 1 h 20 min in total: 25 min of preparation and 55 min of cooking.
How many calories are in Mohinga (Burmese Fish Noodle Soup)?
About 620 kcal per serving, with 36 g of protein, 80 g of carbohydrates and 17 g of fat. These values are estimates.
Nutrition per serving
| Calories | 620 kcal |
|---|---|
| Protein | 36 g |
| Carbohydrates | 80 g |
| Fat | 17 g |
| Fiber | 4 g |
| Sugar | 4 g |
| Sodium | 1300 mg |
Estimated values, calculated from the ingredients.
