Mohinga, often called Myanmar’s national dish, is a fragrant, flavorful, and comforting soup that has captivated the hearts and palates of locals and tourists alike. Imagine a dish where delicate fish meets rich, aromatic broth, seasoned with herbs, spices, and tangy touches. It’s a celebration of Myanmar’s culinary heritage, offering an explosion of flavors in every spoonful.
Traditionally, Mohinga is eaten for breakfast in Myanmar, but its versatility has allowed it to be enjoyed at any time of day. Whether you’re trying it for the first time or already familiar with this delicious dish, preparing it at home can be an exciting journey into Southeast Asian cuisine.
Mohinga Soup Recipe
Here’s an authentic Mohinga soup recipe that will transport you straight to the streets of Myanmar, where it’s served steaming hot, often accompanied by a few crispy fried snacks on the side. The following recipe captures the heart of Mohinga with a balance of savory, spicy, and slightly sour notes. Let’s get started.
Ingredients Needed
To make Mohinga, you’ll need a blend of fresh and pantry ingredients. Here’s a breakdown of what you’ll need:
- Fish: 1 lb (450g) of catfish or tilapia (whole or fillets, depending on your preference)
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Broth
- 5 cups of water or chicken stock (for richer flavor)
- 1 stalk of lemongrass (bruised to release fragrance)
- 3-4 kaffir lime leaves (optional, but adds a wonderful citrusy zing)
- 1 tablespoon fish sauce
- 1 tablespoon shrimp paste (for umami)
- 1 teaspoon turmeric powder
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 1-inch piece of ginger (grated)
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Thickening Paste
- ¼ cup rice flour (or chickpea flour)
- ½ cup water (for mixing)
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Seasonings
- 1-2 teaspoons of chili powder (adjust based on your spice tolerance)
- 1 teaspoon sugar (to balance flavors)
- Salt to taste
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Garnishes
- Fresh coriander leaves (chopped)
- Sliced lime
- Crispy fried onions or shallots
- Boiled eggs (optional)
- Vermicelli noodles or rice noodles (optional, but often added)
Cooking Instructions
Follow these simple yet effective steps to bring this delightful dish to life:
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Prepare The Fish
- If you are using whole fish, clean and gut the fish, leaving the head and bones intact for added flavor. If using fillets, just ensure they are well-cleaned and ready to be cooked.
- In a large pot, bring 5 cups of water (or chicken stock) to a simmer. Add the fish along with lemongrass, kaffir lime leaves, and a pinch of salt. Simmer for about 15 minutes, allowing the fish to cook through. Once cooked, remove the fish from the pot. You can either discard the bones (if using whole fish) or shred the fish into smaller pieces for a more tender texture. Set aside.
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Prepare The Broth
- In the same pot, add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant and soft, around 5 minutes.
- Stir in the turmeric powder, shrimp paste, and fish sauce. Cook for another 2-3 minutes, letting the spices and paste infuse the broth.
- Slowly pour in the fish stock (or water) from cooking the fish and bring it to a gentle simmer. Add the sugar and chili powder, adjusting the spice level to your liking.
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Make The Thickening Paste
- In a small bowl, whisk together the rice flour and water until smooth. Gradually stir the paste into the broth, continuing to simmer. The soup should begin to thicken slightly as the rice flour works its magic.
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Combine And Simmer
- Add the shredded fish back into the soup, stirring well to combine. Simmer everything together for an additional 10 minutes, allowing the flavors to meld.
- Taste the broth and adjust the seasoning with salt, more fish sauce, or a touch more sugar if needed.
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Serve
- If you want to add noodles, cook the vermicelli or rice noodles separately and add them to bowls.
- Ladle the hot Mohinga soup over the noodles, topping with fresh coriander, crispy fried onions, and a squeeze of lime. Serve immediately with boiled eggs on the side if desired.
Ingredient Insights
The ingredients in Mohinga are not just there for flavor; each plays a role in creating the signature taste of this dish. Let’s break down some of the key components:
- Fish: Typically, a firm white fish like catfish or tilapia is used in Mohinga because it holds up well in the soup without falling apart. The fish adds a mild, savory depth to the broth that serves as the base of the dish.
- Lemongrass and Kaffir Lime Leaves: These two ingredients bring a citrusy and aromatic element to the broth. Lemongrass adds a refreshing, almost floral flavor, while kaffir lime leaves infuse the soup with a fragrant and tangy note that’s unmistakable.
- Shrimp Paste: This is an umami powerhouse. Though it might sound intimidating, shrimp paste is a must-have for an authentic flavor profile. It adds a rich, fermented depth to the soup that’s key to achieving the right balance.
- Rice Flour: Rice flour is what gives Mohinga its slightly thickened, silky texture. It also adds a subtle body to the broth without making it too heavy.
Expert Tips
- Adjust the Broth Consistency: If you prefer a lighter broth, feel free to reduce the rice flour or use less of the thickening paste. Some people enjoy Mohinga as a more brothy soup, while others like it thicker, closer to a stew.
- Fish Selection: While catfish and tilapia are the traditional choices, don’t hesitate to experiment with other white fish like snapper or even cod. The key is finding a fish that doesn’t have a strong ’fishy’ taste but can stand up to the rich broth.
- Chili Heat: Spice lovers can amp up the chili powder, but be cautious if you’re not accustomed to very spicy food. You can always serve additional chili on the side for those who want to add heat.
- Making Ahead: Mohinga actually tastes better the next day once all the flavors have had time to develop. If you want to make it ahead, let it cool completely and store it in the fridge. Reheat gently on the stove when you’re ready to serve.
Recipe Variations
While the basic Mohinga recipe is delicious on its own, here are some fun twists you can try:
- Vegan Mohinga: Replace the fish with tofu or tempeh, and use a vegetable broth instead of fish stock. The flavor might be a bit lighter, but you can enhance it with extra lemongrass and a dash of soy sauce for depth.
- Coconut Milk Mohinga: For a creamy twist, add a can of coconut milk to the broth. This will mellow out the spices and create a rich, velvety texture that’s divine.
- Pickled Vegetables: Some versions of Mohinga serve it with pickled vegetables on the side, offering a tangy contrast to the richness of the soup. Try pickled mustard greens or radishes for a crunchy and refreshing side.
- Herbal Mohinga: If you love herbs, consider adding Thai basil, mint, or even cilantro stems to the broth. These herbs will lend extra freshness to the soup.
Final Words
Mohinga is more than just a soup; it’s a culinary experience. Every ingredient, every step of the cooking process, is designed to bring out the best in the flavors, creating a dish that’s greater than the sum of its parts. The beauty of Mohinga is that it offers something for everyone-whether you like it spicy, savory, or light, there’s a version of it that will suit your taste.
FAQs
What Is Mohinga Soup?
Mohinga is a traditional Burmese soup consisting of fish, usually catfish, and rice noodles. It is often considered the national dish of Myanmar. The soup is flavored with ingredients like lemongrass, turmeric, ginger, garlic, and fish sauce, and is commonly served with boiled eggs, crispy fritters, and cilantro.
How Do I Make The Broth For Mohinga?
The broth for Mohinga is made by simmering fish, usually catfish, with water and aromatics like lemongrass, garlic, ginger, and onions. After the fish has cooked, it is typically shredded and added back to the broth along with turmeric, fish sauce, and sometimes a bit of rice flour to thicken it. The broth should have a rich, aromatic, and slightly spicy flavor.
What Type Of Fish Is Best For Mohinga?
Catfish is traditionally used in Mohinga because of its tender texture and ability to absorb flavors well. However, you can substitute with other firm white fish like tilapia or snapper if catfish is unavailable.
Can I Make Mohinga Vegetarian?
Yes, you can make a vegetarian version of Mohinga by using vegetable stock instead of fish broth and substituting the fish with tofu or vegetables like mushrooms. Use plant-based fish sauce or tamari for a more authentic taste without the fish.
What Type Of Noodles Should I Use For Mohinga?
The traditional noodles used in Mohinga are thin rice noodles, which provide a soft texture that pairs well with the soup’s rich broth. If rice noodles are not available, you can substitute with other thin noodles like vermicelli or even spaghetti in a pinch.
What Toppings Should Be Added To Mohinga?
Traditional toppings for Mohinga include hard-boiled eggs, fried chickpea fritters (known as ’pe byouk’), cilantro, lime wedges, and chili flakes. These toppings add both texture and flavor to the dish, balancing the richness of the soup.
How Spicy Is Mohinga Soup?
Mohinga is typically mildly spicy. It usually gets its heat from fresh or dried chilies, which can be adjusted to suit personal preference. If you prefer a milder version, you can reduce the amount of chili or omit it entirely.
How Long Does It Take To Make Mohinga Soup?
The process of making Mohinga takes about 1 to 1.5 hours. This includes time for simmering the broth, cooking the fish, and preparing the rice noodles and toppings. It is a bit of an involved recipe, but the resulting flavor is well worth the effort.
Can I Make Mohinga In Advance?
Yes, Mohinga can be made in advance and stored in the refrigerator for up to 2-3 days. In fact, the flavors develop even more with time. When reheating, you may need to add a little water or broth to adjust the consistency.
What Are Some Variations Of Mohinga Soup?
Some variations of Mohinga include adding coconut milk for a richer, creamier soup or incorporating additional vegetables like tomatoes or green beans. Regional variations might also include different types of fish or additional spices, depending on the local taste preferences.