Mohinga
A comforting Burmese fish noodle soup with tender fish balls, rice noodles, and a fragrant broth, topped with fresh cilantro, lime, and crispy onions.
- Total time
- 30 min
- Servings
- 4
- Calories
- 320
- Protein
- 18g
Ingredients
- 8 oz rice noodles
- 12 pieces fish balls
- 4 cups fish stock
- 1 medium onion
- 2 cloves garlic
- 2 tbsp chili paste
- ¼ cup cilantro
- 1 whole lime
Instructions
- 1
Cook the 8 oz rice noodles according to package directions until tender, about 5-7 minutes. Drain and set aside.
- 2
In a large pot, heat 1 tbsp oil over medium. Add 1 sliced onion and 2 minced garlic cloves, cook until soft and golden, about 5 minutes.
- 3
Stir in 2 tbsp chili paste and cook for 1 minute until fragrant. Pour in 4 cups fish stock and bring to a simmer.
- 4
Add 12 fish balls to the simmering broth. Cook until heated through and slightly puffed, about 5-7 minutes.
- 5
Divide noodles among 4 bowls. Ladle broth and fish balls over noodles.
- 6
Garnish each bowl with chopped cilantro and a lime wedge. Serve hot.
Tools you’ll need
- Large pot
- Colander
- Knife
- Cutting board
- Measuring cups and spoons
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