Mohinga

About This Recipe

Mohinga is Myanmar's national dish—a fragrant, spiced fish soup served with rice noodles and crispy accompaniments. Rooted in the everyday cooking of Burmese kitchens, Mohinga balances technique and tradition: the fish fillets is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature — aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight breakfast or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices — the freshness of the fish fillets, the order of additions, the resting time at the end — separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.

Ingredients

Serves 4

• 400 gfish fillets
• 4 cupsfish stock
• 200 grice noodles
• 3 tbspchickpea flour
• 2 stalkslemongrass, sliced
• 2 tbspoil

Instructions

1. 1

   Make paste

   Blend chickpea flour with water to paste consistency

2. 2

   Cook base

   Heat oil, fry shallots, add lemongrass and turmeric

3. 3

   Add fish

   Pour stock, add fish, simmer 15 minutes

4. 4

   Thicken

   Stir in chickpea paste, simmer 5 minutes

5. 5

   Combine

   Place noodles in bowls, ladle soup over top

Variations

• •

  Use shrimp instead of fish

• •

  Add tofu for vegetarian version

• •

  Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.

• •

  Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.

• •

  Lighter: reduce the fat by a third and use stock in its place — flavour stays intact but the dish feels less rich.

Storage

Refrigerate soup for 2 days; serve with fresh noodles Refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat with a splash of water or stock to loosen, or microwave at 60% power covered so it warms without drying. Freezes well for up to 2 months in portioned containers; thaw overnight in the fridge before reheating. Dishes built on dairy or fried elements may shift in texture after freezing — refresh with a crisp garnish.

Frequently Asked Questions