Over the years, making mohinga (Burmese fish noodle soup) has evolved into this version. My quick and easy recipe is full of healthy omega-3 sardines, vibrant yellow from the turmeric, and with all the familiar favours of mohinga. It’s my best mohinga recipe because it’s one that I come back to most often and loved by my family. For me, eating mohinga is like an instant comforting hug—sending me back in time to my childhood in downtown Yangon.
ingredients
1 medium onion, chopped
3 garlic cloves, chopped
3cm piece of ginger, chopped
1 lemongrass, sliced (inner bulb only)
4 tablespoons light olive oil or vegetable oil
180g cooked sardines, drained
1 teaspoon turmeric powder
1/2 teaspoon chilli powder (optional)
3 tablespoons ground rice powder, roasted
900 ml water
generous handful of baby spinach leaves
fish sauce to taste
plenty of black pepper
eat with
noodles of your choice enough for 4, cooked
handful of chopped fresh coriander
1 lime, cut into wedges
2 hard-boiled eggs, peeled & halved
gourd or onion crispy fritters
chilli flakes
method
Heat the oil in a large saucepan and throw in the onions, garlic and ginger. Cook over moderate heat for 5 minutes until softened, stirring regularly so it doesn’t burn.
Whilst the onion mixture is cooking, prepare the sardines. I buy them already cooked so it’s a matter of removing from the container and draining it. Add to the saucepan, cook for 2-3 mins, gently breaking up the sardines with a wooden spoon.
Add the turmeric, chilli (if using) and lemongrass. Cook for a minute or two. Then add the roasted rice powder. This not only thickens the soup but impart that distinct flavour of mohinga.
Next slowly add the water, stirring continuously so that the rice powder is incorporated with the liquid without any lumps. Bring the soup to the boil. Simmer for 20-25 mins.
Remove the saucepan from the stove. Using an electric hand blender, blizt until smooth. Add the spinach leaves at the end, allowing them to wilt in the hot soup.
Season with a good amount of fish sauce. Finally add lots of black pepper before serving.
serves: 4
cooking time: 35-45 mins
Check out my traditional fish noodle soup recipe for an authentic version of Mohinga.
