Burmese fish noodle soup (Mohinga)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 1,150.6
- Total Fat: 30.3 g
- Cholesterol: 305.0 mg
- Sodium: 664.1 mg
- Total Carbs: 152.2 g
- Dietary Fiber: 9.9 g
- Protein: 68.6 g
View full nutritional breakdown of Burmese fish noodle soup (Mohinga) calories by ingredient
Number of Servings: 6
Ingredients
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For soup base:
1 large onions, chopped
1 whole garlic, chopped
2”ginger root, finely chopped
2 tbsp paprika powder
Ingredients:
2 lb small rice Vermicelli
1/4 tsp turmeric
3 lb catfish fillet or nugget, finely chopped
1 tbsp ground black pepper
2 tbsp fish sauce
5 tbsp vegetable oil
4 quart water
3 sticks of lemon grass cut in half
1 can of banana stem, sliced (optional)
1/2 lb fish cake, diced
5 onions, quartered
1/2 cup rice powder, chickpeas powder or Semolina Flour dissolved in 1 cup water
2 tsp salt
Garnish:
6 boiled eggs, halved
6 branches cilantro, coarsely chopped for garnish
Some roasted chili flake for garnish
10 Split chickpeas fried for garnish
Some fried garlic flake and oil
Directions
1. Add garlic, onion, ginger, and paprika in a small food processor and chop until pasty (peanut butte consistency).
2. Heat oil in large stock pot and sauté chili paste with turmeric till fragrant for 5 minutes.
3. Stir in catfish, then add black pepper, fish sauce, and continue to stir for 10 minutes.
4. Add water, banana stem, and lemon grass brings to boil. Reduce heat and simmer for three hours.
5. Add more water if the stock needs more. Add quartered onions, fish cake and rice/chickpeas/semolina flour and bring liquid to a boil, at the same time stirring and scraping the bottom of the pot to prevent lumping and sticking the bottom of the stock pot. Taste the stock and add additional salt to your own preference.
Cook rice Vermicelli with water according to package directions. Do not overcook the Vermicelli as it will impact the taste of the finished soup. Once cooked, drain and divide into 6 to 8 bowls, add fish stock, garnish with chopped cilantro, pieces of chickpeas fried, boiled egg, fried garlic, oil and chili flake for some heat.
Cook rice Vermicelli with water according to package directions. Do not overcook the Vermicelli as it will impact the taste of the finished soup. Once cooked, drain and divide into 6 to 8 bowls, add fish stock, garnish with chopped cilantro, pieces of chickpeas fried, boiled egg, fried garlic, oil and chili flake for some heat.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user YCMARIACHEN.
2. Heat oil in large stock pot and sauté chili paste with turmeric till fragrant for 5 minutes.
3. Stir in catfish, then add black pepper, fish sauce, and continue to stir for 10 minutes.
4. Add water, banana stem, and lemon grass brings to boil. Reduce heat and simmer for three hours.
5. Add more water if the stock needs more. Add quartered onions, fish cake and rice/chickpeas/semolina flour and bring liquid to a boil, at the same time stirring and scraping the bottom of the pot to prevent lumping and sticking the bottom of the stock pot. Taste the stock and add additional salt to your own preference.
Cook rice Vermicelli with water according to package directions. Do not overcook the Vermicelli as it will impact the taste of the finished soup. Once cooked, drain and divide into 6 to 8 bowls, add fish stock, garnish with chopped cilantro, pieces of chickpeas fried, boiled egg, fried garlic, oil and chili flake for some heat.
Cook rice Vermicelli with water according to package directions. Do not overcook the Vermicelli as it will impact the taste of the finished soup. Once cooked, drain and divide into 6 to 8 bowls, add fish stock, garnish with chopped cilantro, pieces of chickpeas fried, boiled egg, fried garlic, oil and chili flake for some heat.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user YCMARIACHEN.