MohingaFish Noodle Soup

Name: Mohinga (Fish Noodle Soup)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Myanmar (Burma)
Ingredients: 500 g Catfish; 1500 ml Water; 30 g Lemongrass (lightly bruised); 150 g Onion (finely chopped); 20 g Garlic (finely chopped); 15 g Fresh Ginger (finely chopped); 5 g Turmeric Powder; 30 g Fish Paste; 20 ml Fermented Fish Sauce; 40 g White Rice Flour; 30 ml Vegetable Oil; 6 g Salt; 400 g Rice Noodles (rinsed); 4 pcs Egg (hard-boiled); 20 g Fresh Coriander (roughly chopped); 4 g Chili Powder; 2 pcs Lime (cut into wedges)

A deeply savory fish broth served over tender rice noodles, this recognizable soup is one of Myanmar’s most beloved breakfast dishes. The broth is gently thickened with rice flour and finished with egg, fresh herbs, chili, and lime for a bowl that is rich, bright, and comforting.

Prep

30m

Cook

45m

Serves

Estimated

Nutrition

Per serving

730kcal

Calories

39g

Protein

17g

Fat

102g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Broth

500g
Catfish
1.5l
Water
30g
Lemongrass (lightly bruised)
150g
Onion (finely chopped)
20g
Garlic (finely chopped)
15g
Fresh Ginger (finely chopped)
5g
Turmeric Powder
30g
Fish Paste
20ml
Fermented Fish Sauce
40g
White Rice Flour
30ml
Vegetable Oil
6g
Salt

Noodles

400g
Rice Noodles (rinsed)

Topping

4pcs
Egg (hard-boiled)
20g
Fresh Coriander (roughly chopped)
4g
Chili Powder
2pcs
Lime (cut into wedges)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

9 steps

01
Heat the vegetable oil in a large pot over medium heat. Add the onion and cook until softened and lightly golden.
02
Add the garlic, fresh ginger, and turmeric powder, and cook until fragrant.
03
Add the catfish, water, and lemongrass. Bring to a gentle boil, then lower the heat and simmer until the fish is fully cooked and the broth is flavorful.
04
Lift out the catfish and lemongrass. Discard the lemongrass, remove any bones from the fish, and flake the flesh into small pieces.
05
Return the flaked catfish to the pot. Stir in the fish paste and fermented fish sauce until fully dissolved.
06
Whisk the white rice flour with a little hot broth in a small bowl until smooth, then pour it back into the pot. Simmer until the broth thickens slightly and looks silky. Season with the salt.
07
Soak the rice noodles in warm water until pliable, then cook them just until tender. Drain well and divide them among serving bowls.
08
Halve the eggs and prepare the fresh coriander, chili powder, and limes.
09
Ladle the hot broth over the noodles. Top each bowl with the eggs, fresh coriander, and a little chili powder, and serve with the lime wedges on the side.

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