Mohinga (fish noodle soup) (Myanmar)

Name: Mohinga (fish noodle soup) (Myanmar)
Total time: 4500 s
Yield: 4-5 people
Cuisine: Kenyan
Ingredients: 1 1/2 lbs (700 g) white fish (catfish or tilapia work well); 8 cups water; 2 stalks lemongrass (bruised and tied in knots); 1 medium onion, finely chopped; 4 cloves garlic, minced; 1 tablespoon fresh ginger, minced; 1 teaspoon turmeric; 1 tablespoon fish sauce (adjust to taste); 1 teaspoon salt (adjust to taste); 1/2 teaspoon black pepper; 2 tablespoons vegetable oil; 1 1/2 lbs (700 g) thin rice noodles; 3 hard-boiled eggs, halved; 1/2 cup chopped cilantro; 2 green onions, sliced; Lime wedges; Crispy fried shallots; Optional: fried chickpea fritters or fish cakes; 3 tablespoons rice flour; 1/2 cup water (to dissolve flour)

Eva Saida @EvaButterfly

World

Mohinga is Myanmar’s beloved national dish — a comforting rice noodle soup in a rich, aromatic fish broth thickened with toasted rice flour. Fragrant with lemongrass and garnished with eggs and crispy fritters, it’s commonly enjoyed for breakfast but loved at any time of day.

Eva Saida @EvaButterfly

Saved

Ingredients

Prep Time: 25–30 minutes Cook Time: 45 minutes

4-5 people

For the Broth
1 1/2 lbs (700 g)white fish (catfish or tilapia work well)
8 cupswater
2 stalkslemongrass (bruised and tied in knots)
1medium onion, finely chopped
4 clovesgarlic, minced
1 tablespoonfresh ginger, minced
1 teaspoonturmeric
1 tablespoonfish sauce (adjust to taste)
1 teaspoonsalt (adjust to taste)
1/2 teaspoonblack pepper
2 tablespoonsvegetable oil
Noodles & Garnish
1 1/2 lbs (700 g)thin rice noodles
3hard-boiled eggs, halved
1/2 cupchopped cilantro
2green onions, sliced
Lime wedges
Crispy fried shallots
Optional: fried chickpea fritters or fish cakes
Thickening
3 tablespoonsrice flour
1/2 cupwater (to dissolve flour)

Saved

Steps

Prep Time: 25–30 minutes Cook Time: 45 minutes

1

Step 1: Cook the Fish
In a large pot, combine fish and 8 cups water.
Bring to a gentle boil and cook for 10–12 minutes until fish is cooked through.
Remove fish carefully and set aside.
Strain broth to remove impurities and return liquid to pot.
Once cool, flake fish into small pieces, removing bones.
2

Step 2: Build the Flavor Base
Heat oil in the same pot.
Sauté onion until soft and lightly golden (5–6 minutes).
Add garlic, ginger, and turmeric; cook 1–2 minutes.
Return strained broth to the pot.
Add lemongrass knots and bring to a simmer.
3

Step 3: Thicken the Soup
Mix rice flour with ½ cup water until smooth (no lumps).
Slowly pour into simmering broth while stirring constantly.
Simmer 5–10 minutes until slightly thickened.
The broth should be lightly thick — not creamy, but gently velvety.
4

Step 4: Add Fish & Season
Add flaked fish back into broth.
Season with fish sauce, salt, and black pepper.
Simmer 10 minutes to allow flavors to develop.
Remove lemongrass before serving.
5

Step 5: Prepare Noodles & Assemble
Cook rice noodles according to package instructions.
Divide noodles into serving bowls.
Ladle hot fish broth generously over noodles.
Garnish with egg halves, cilantro, green onions, fried shallots, and lime.
Serve immediately while hot.