Mohinga: The Soul-Warming Noodle Soup of Myanmar

Mohinga is a Burmese dish consisting of catfish fillet, spices, noodles and boiled eggs. This dish is Myanmar’s national dish and is available in various restaurants and among street foods in the country.

This delicate soup tastes different depending on the family, with some making it spicy, peppery, or thick. Some locals don’t add thickening ingredients like rice flour and peanut powder. 

You can enjoy mohinga for breakfast, lunch, dinner, or brunch. 

Background and Origin

The history of mohinga is unclear due to a lack of records. Some historians believe the dish originated during the pre-colonial era. Others believe the popularity of the dish is due to the abundance of fish in the coastal areas of Myanmar, formerly Burma.

By the 19th century, the recipe had become popular globally with diverse variations.

In this guide, you’ll learn how to make mohinga traditionally, step-by-step.

Ready?

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How to Prepare Burmese Mohinga

Key Ingredients

• 20lb Catfish fillet
• 6 Onions (shallots), chopped
• 6 cloves garlic, chopped
• 5” ginger, peeled
• 3 tbsp turmeric powder
• 2 tbsp paprika
• 1 tbsp white pepper
• 6 tbsp olive oil
• 1 cup fish sauce
• 6 boiled eggs, chopped
• 20 pearl onions
• Japanese somen noodles
• ½ tsp salt

Thickening Ingredients

• ½ cup rice flour
• ½ cup groundnut flour
• 10 cups water
• 4 Lemongrass stalks

For Garnishing

• 2 Cilantro
• 1 tsp Chili flakes
• Lime, chopped
• 1 tsp Garlic flakes

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Instruction

1. Blend the ginger, garlic and onion.
2. Add the white pepper to the catfish fillet in a bowl. Sprinkle one tablespoon of turmeric and fish sauce. Mix.
3. Heat the olive oil in a saucepan on medium heat and stir-fry the blended onion mixture. Add two tablespoons of turmeric powder and stir. Saute for 5 minutes. 
4. Add the marinated fish fillet into the saucepan, stir well and add the paprika. 
5. In another big pot, put water to boil and add the lemongrass.
6. Sift the rice flour and peanut powder into a bowl and mix. Add a little bit of boiled water and mix into a paste, then add a half cup of hot water to make the mixture watery. Strain the mixture into the boiling pot of water and stir. This mixture serves as a thickening agent for the soup.
7. Check on the simmering fish. Use the ladle to break up the fish into tiny finlets.
8. Transfer the cooked fish into the boiling flour mixture. Simmer for an hour on low heat, stirring often. Taste and adjust the seasoning.  
9. Add the pearl onions and chopped eggs.
10. In a small pan, put to boil some water. Boil the noodles for 10 minutes. Rinse with cold water. 
11. Remove the lemongrass from the soup and let the soup simmer for 2 minutes.
12. Put some noodles in a bowl and scoop some soup with its contents unto the noodles. 
13. Garnish with boiled egg, lime, garlic and chili flakes, and cilantro.
14. Enjoy!

Tips for Making Mohinga

• Traditionally, use chickpea powder instead of peanut powder. 
• Also, you can boil the fish with the lemongrass before making the fish curry and then add it to the boiling water. 
• Ideally, if you don’t have rice flour, toast some rice, grind it, and sieve it into the soup.

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Conclusion

Mohinga is a delicious and unique soup prepared with various ingredients and thickening agents. This Asian recipe is served with noodles and garnished with eggs and lime. You can always customize it to your taste.

Happy cooking!