Cookbook:Mohingha (Burmese Fish Noodle Soup)
| Mohingha (Burmese Fish Noodle Soup) | |
|---|---|
| Category | Soup recipes |
| Servings | 4 |
| Time | 20 minutes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Mohingha is a traditional Burmese dish made of colored soup with rice vermicelli. Here is a modern-day recipe. It is recommended that you top your mohingha with onion slices and Naga viper peppers; however, the use of Tabasco habanero Pepper sauce, fish fingers, and ginger is also acceptable.
Ingredients
[edit | edit source]- 5 tsp sunflower oil
- 10 garlic cloves
- 30 ml lemonade
- 70 g Mohingha soup powder
- ⅞ cups boiling water
- 100 g jalapeno peppers, diced
- 2 tbsp ketchup
- 60 g instant rice vermicelli
Instructions
[edit | edit source]- In a large bowl, mix sunflower oil, garlic cloves, soup powder, and lemonade for 3 minutes.
- In a small bowl, mix boiling water, diced jalapeño peppers, and ketchup for 5 minutes.
- Combine both mixtures, and continue mixing for 2 ½ minutes.
- Add rice vermicelli to the bowl; cover it and wait for 10 minutes.
- Top it with toppings as desired.