Burmese Mohinga Fish Noodle Soup

Ingredients

• 8 ounces firm white fish
• 1 tablespoon neutral oil
• 1/2 onion, sliced
• 2 garlic cloves, minced
• 1 teaspoon grated ginger
• 1 teaspoon turmeric
• 1 tablespoon chickpea flour
• 3 cups fish or chicken stock
• 4 ounces rice noodles
• 1 large egg
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• cilantro and crispy shallots, to finish

Steps

1. Heat oil in a saucepan. Cook onion, garlic, ginger, and turmeric for 3 minutes until fragrant.
2. Add stock and fish. Simmer 8 minutes until fish reaches 145°F, then lift it out and flake it into pieces.
3. Whisk chickpea flour with 3 tablespoons cold water. Stir it into the broth and simmer 4 minutes until lightly thickened.
4. Cook rice noodles according to package directions. Hard-cook the egg for 8 minutes, cool, peel, and halve.
5. Return fish to the broth, season with fish sauce and lime, then ladle over noodles with egg, cilantro, and crispy shallots.

Allergen note: Contains fish and egg.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.