Authentic Burmese Mohinga Recipe: A Flavorful Noodle Soup

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Authentic Burmese Mohinga Recipe: A Flavorful Noodle Soup - Plattershare - Recipes, food stories and food lovers

4 from 5 votes
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About Authentic Burmese Mohinga Recipe: A Flavorful Noodle Soup

Discover the rich culinary heritage of Burma with this authentic Mohinga recipe, a heartwarming noodle soup that's a complete meal in itself. This recipe, passed down through generations, blends the comforting flavors of masoor dal, fragrant spices, and tender fish, creating a truly unforgettable taste of Burma.
My family's version comes from a cherished family connection – my elder cousin's wife, who grew up with Burmese neighbors and learned their culinary secrets. This recipe reflects that unique heritage, offering a delicious and nourishing dish that's perfect for breakfast, lunch, or dinner.
Get ready to embark on a culinary journey as you prepare this special Mohinga, complete with crispy fritters and the perfect balance of spicy and savory flavors. It's a comforting and flavorful experience you won't want to miss!
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Recipe Time & More

Prep20 minutes
Cook20 minutes
Total40 minutes
Calories376 kcal
Serves4
Served AsBreakfastBrunchDinnerLunch
Recipe TasteSaltySourSpicyTangy

Ingredients
 

For the Mohinga Broth

For the Noodles and Garnish

  • 1 package Rice Noodles follow package directions for cooking
  • 2 Egg hard-boiled, sliced
  • 1 cup Pea fresh or frozen
  • 1/2 cup Pea soaked, split, yellow
  • Chili Flakes to taste
  • 2 tbsp Oil vegetable or canola
  • 1 tsp MSG ajinomoto, optional

For the Fritters (Optional)

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Instructions
 

Prepare the Mohinga Broth

  • Combine red lentils, 1 cup water, turmeric powder, red chili paste, finely chopped onion, minced garlic, and salt in a pot. Bring to a boil, then reduce heat and simmer until lentils are very soft and have broken down, about 30-40 minutes. Add the banana stem slices and shredded fish during the last 10 minutes of simmering.

Cook the Noodles and Eggs

  • Cook rice noodles according to package directions. Hard-boil eggs until cooked through. Set aside.

Make the Fritters (Optional)

  • In a bowl, whisk together gram flour, water, turmeric powder, and salt until smooth. Heat oil in a small pan over medium heat. Drop spoonfuls of the batter into the hot oil and fry until golden brown and crispy. Remove and drain on paper towels.

Fry the Fish and Aromatics

  • Heat oil in a pan. Sauté finely chopped onion and minced garlic until fragrant. Add shredded fish and chili flakes; cook until heated through.

Assemble the Mohinga

  • In bowls, combine cooked noodles and the lentil broth. Top with the fried fish mixture, fritters (if making), sliced hard-boiled eggs, and lemon wedges. Add a sprinkle of chili flakes, if desired. Serve immediately.

Recipe Notes

Expert Tips for the Best Mohinga

  • For a richer broth, you can add a tablespoon of fish sauce to the soup while simmering.
  • Adjust the amount of chili paste to your preferred level of spiciness. Start with less and add more as needed.
  • Soaking the split yellow peas beforehand will ensure they cook evenly and add a creamier texture to the fritters.
  • If you don't have banana stem, you can omit it or substitute with another vegetable like green beans or spinach.

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4 from 5 votes

Recipe Nutrition

Calories: 376kcalCarbohydrates: 46gProtein: 18gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3.9gMonounsaturated Fat: 7.8gSodium: 855mgFiber: 11gSugar: 5g

Geeta Biswas
Geeta Biswas

Are you missing old, traditional recipes? I, Geeta Biswas would love to share all those different tasty and traditional recipes. Most of my recipes are simple and very creative as I try to add twist and easy steps to prepare each and every recipe.

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