Burmese Mohinga Soup Recipe
Mohinga is a traditional fish and noodle soup from Myanmar, featuring a rich fish broth thickened with toasted rice for added flavor and texture.
Ingredients
Ground Toasted Rice
- Jasmine rice, uncooked – ½ cup
Broth
- Water – 3 quarts
- Ground black pepper – 1 ½ tsp
- Ground white pepper – 1 ½ tsp
- Lemongrass, peeled and cut into 3-inch pieces – 3 stalks
- Ginger, thickly sliced – 1 (4 inch) piece
- Salt – to taste
- Catfish fillets, skinned and deboned– 2 ½ lb
Soup
- Vegetable oil – 1/3 cup
- Lemongrass, finely minced – 1 stalk
- Garlic, minced – ¼ cup
- Ginger, minced – 3 tbsp
- Turmeric – 1 tsp
- Red onions, peeled and diced – 2
- Fish sauce – ¼ cup
To serve
- Rice noodles, fine – 10 oz.
- Cilantro, chopped – ½ cup
- Eggs, hard-boiled, sliced in half – 4
- Limes, cut in quarters – 2
- Red onion, thinly sliced – ½
Instructions
- Preheat the oven to 350 F.
- Spread the uncooked rice evenly on a sheet pan and toast in the oven stirring every 10 minutes for a total of 30 minutes until the rice is golden brown.
- Allow to cool to room temperature then grind to a powder in a spice grinder. Set aside.
- Prepare the broth: In a 4-quart stockpot, add the water, black and white pepper, lemongrass, ginger, and season lightly with salt.
- Bring the mixture to a boil, reduce to a simmer and cook for 15 minutes.
- Add the fish fillets and bring the mixture to a simmer and cook the fish gently for 15 minutes.
- Using tongs and a slotted spoon, carefully lift the fish out of the broth and reserve for later.
- Strain the broth, rinse the pot and pour the strained broth back into the pot.
- Heat over medium heat and bring to a simmer.
- In a small bowl, whisk together the powdered rice and a cup of broth until no lumps remain.
- Stir the mixture into the broth and bring to a simmer until it thickens slightly.
- Make the soup: In a wok or large skillet, heat the oil over high heat.
- Add the lemongrass, garlic and ginger, and stir-fry for 1 minute.
- Add the cooked fish and turmeric, and mash into a paste using the back of a spoon.
- Pour the contents into the broth and bring to a simmer.
- Add the red onions and fish sauce and cook for 10 minutes.
- Season with salt and keep hot until ready to serve.
- Cook the noodles: Bring a separate pot of water to a boil.
- Add the noodles and cook until tender, 3 to 4 minutes.
- Drain the noodles and rinse under cool water.
- Shake off any excess water and divide the noodles among 4 bowls.
- Ladle the soup over the noodles and top each bowl with cilantro, a hard-boiled egg, lime wedges and thinly sliced red onion.
Nutrition
Calories: 807kcalCarbohydrates: 53gProtein: 59gFat: 40gSaturated Fat: 6gTrans Fat: 1gCholesterol: 210mgSodium: 1955mgFiber: 3gSugar: 4g
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