Burmese Fish Noodle Soup Recipe (Mohinga)

Catfish fillets: Provides the main protein and a delicate, tender texture to the soup.

Chickpea flour: Used to thicken the soup and add a slightly nutty flavor.

Onion: Adds sweetness and depth to the broth.

Garlic: Provides a pungent, aromatic base for the soup.

Ginger: Adds a warm, spicy note that complements the fish.

Turmeric powder: Gives the soup its vibrant yellow color and earthy flavor.

Paprika: Adds a mild heat and a touch of smokiness.

Water: Forms the base of the broth.

Rice noodles: Serves as the hearty base for the soup, soaking up the flavorful broth.

Fish sauce: Adds a salty, umami depth to the soup.

Salt: Enhances the overall flavor of the dish.

Cilantro: Provides a fresh, herbaceous garnish.

Spring onions: Adds a mild onion flavor and a pop of color.

Lime wedges: Offers a bright, tangy contrast to the rich broth.

When preparing catfish fillets, ensure they are cooked just until tender to maintain their delicate texture. Overcooking can make the fish tough and dry. When adding chickpea flour to the pot, whisk it thoroughly to avoid lumps, creating a smooth and creamy base for the soup. To enhance the flavor, sauté the onions, garlic, and ginger until they are fragrant before adding the spices. This step helps to release their essential oils and deepen the overall taste of the soup. When cooking the rice noodles, rinse them under cold water after draining to stop the cooking process and prevent them from sticking together.

• catfish fillets - Substitute with tilapia fillets: Tilapia has a mild flavor and similar texture, making it a good alternative.

• chickpea flour - Substitute with gram flour (besan): Both are made from chickpeas and have similar properties in cooking.

• onion - Substitute with shallots: Shallots have a milder taste and can provide a similar depth of flavor.

• garlic - Substitute with garlic powder: Use ⅛ teaspoon of garlic powder for each clove of garlic to maintain the flavor.

• ginger - Substitute with ground ginger: Use ¼ teaspoon of ground ginger for each tablespoon of fresh ginger.

• turmeric powder - Substitute with saffron: Saffron can provide a similar color and a unique flavor, though it is more expensive.

• paprika - Substitute with cayenne pepper: Cayenne pepper adds heat and a similar color, but use less as it is spicier.

• water - Substitute with vegetable broth: Vegetable broth adds more depth of flavor compared to plain water.

• rice noodles - Substitute with glass noodles: Glass noodles have a similar texture and can absorb flavors well.

• fish sauce - Substitute with soy sauce: Soy sauce provides a similar umami flavor, though it is less fishy.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral taste.

• cilantro - Substitute with parsley: Parsley offers a fresh, slightly peppery flavor that can replace cilantro.

• spring onions - Substitute with leeks: Leeks have a mild onion flavor and can be used in a similar way.

• lime wedges - Substitute with lemon wedges: Lemon wedges provide a similar acidic and citrusy flavor.

• Allow the soup to cool completely before storing. This helps prevent condensation, which can lead to a watery texture and spoilage.
• Transfer the soup into airtight containers. Glass containers with tight-fitting lids are ideal for maintaining freshness and preventing leaks.
• Store the rice noodles separately from the soup. This prevents the noodles from becoming mushy. Place them in a separate airtight container or a resealable plastic bag.
• Label the containers with the date of preparation. This helps you keep track of how long the soup has been stored.
• For refrigeration, place the containers in the fridge. The soup can be stored for up to 3-4 days.
• For freezing, ensure the soup is in a freezer-safe container. Leave some space at the top of the container to allow for expansion as the soup freezes.
• Store the rice noodles in a separate freezer-safe bag or container. They can be frozen for up to 2 months.
• When ready to use, thaw the soup in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
• Reheat the soup on the stovetop over medium heat, stirring occasionally. Add a splash of water or broth if the soup is too thick.
• Warm the rice noodles separately by placing them in a bowl and pouring hot water over them. Let them sit for a few minutes, then drain.
• Combine the reheated soup and rice noodles, and garnish with fresh cilantro, spring onions, and lime wedges before serving.

• Stovetop Method:

  1. Pour the leftover Burmese Fish Noodle Soup into a saucepan.
  2. Heat over medium heat, stirring occasionally to ensure even heating.
  3. Once the soup starts to simmer, reduce the heat to low and continue to cook for 5-10 minutes until thoroughly heated.
  4. Add a splash of water or fish sauce if the soup has thickened too much.
  5. Serve over freshly cooked rice noodles and garnish with cilantro, spring onions, and lime wedges.

• Microwave Method:

  1. Transfer the soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and microwave for an additional 1-2 minutes if necessary.
  5. Serve over freshly cooked rice noodles and garnish with cilantro, spring onions, and lime wedges.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the soup into an oven-safe dish and cover with aluminum foil.
  3. Heat in the oven for 20-25 minutes, stirring halfway through to ensure even heating.
  4. If the soup appears too thick, add a bit of water or fish sauce and stir well.
  5. Serve over freshly cooked rice noodles and garnish with cilantro, spring onions, and lime wedges.

• Slow Cooker Method:

  1. Transfer the soup to your slow cooker.
  2. Set the slow cooker to low and heat for 1-2 hours, stirring occasionally.
  3. If the soup has thickened, add a bit of water or fish sauce to reach the desired consistency.
  4. Serve over freshly cooked rice noodles and garnish with cilantro, spring onions, and lime wedges.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring to a simmer.
  2. Place the soup in the top pot of the double boiler.
  3. Heat, stirring occasionally, until the soup is thoroughly warmed.
  4. Add a splash of water or fish sauce if the soup has thickened too much.
  5. Serve over freshly cooked rice noodles and garnish with cilantro, spring onions, and lime wedges.

• Large pot: Used to boil water and cook the catfish fillets, as well as to prepare the soup base.

• Slotted spoon: Handy for removing the cooked catfish fillets from the pot without taking too much liquid.

• Cutting board: Essential for chopping onions, mincing garlic, and ginger.

• Chef's knife: Used for finely chopping onions and mincing garlic and ginger.

• Measuring cups: Necessary for measuring chickpea flour, water, and other ingredients accurately.

• Measuring spoons: Used to measure out turmeric powder, paprika, fish sauce, and salt.

• Mixing spoon: Useful for stirring the chickpea flour, onions, garlic, ginger, turmeric, and paprika in the pot.

• Colander: Needed to drain the cooked rice noodles.

• Serving bowls: Used to serve the finished soup over rice noodles.

• Tongs: Helpful for handling the rice noodles when serving.

• Ladle: Ideal for serving the soup into bowls.

• Small bowls: Used to hold garnishes like chopped cilantro, spring onions, and lime wedges.

Prep ingredients ahead: Chop onions, garlic, and ginger in advance and store them in the fridge.

Use pre-cooked fish: Substitute fresh catfish fillets with pre-cooked or canned fish to save cooking time.

Instant chickpea flour mix: Mix chickpea flour with water separately before adding to the pot to avoid lumps.

Quick boil noodles: Use rice noodles that cook in under 5 minutes.

Batch cook: Make a larger batch of soup and freeze portions for future meals.