Burmese Noodle Soup (Mohinga - Vegetarian Version)

Ingredients

• 8 oz Rice Noodles
• 1/2 cup Yellow Split Peas
• 1 large Onion
• 6 cloves Garlic
• 2 tbsp Ginger
• 2 stalks Lemongrass
• 1 tsp Turmeric Powder
• 1/4 tsp Chili Powder
• 2 tbsp Rice Flour
• 6 cups Vegetable Broth
• 2 tbsp Lime Juice
• 1/4 cup Fresh Cilantro
• 1 tbsp Fish Sauce (optional)
• 2 tbsp Vegetable Oil
• 1/2 tsp Salt

Instructions

1. 1Place the 1/2 cup of yellow split peas in a medium bowl and cover them with at least 2 inches of cold water. Let them soak for a minimum of 2 hours, or ideally overnight, until they are noticeably softened; drain them thoroughly using a fine-mesh sieve before proceeding. Dice the 1 large onion into 1/4-inch pieces. Mince the 6 cloves of garlic finely. Grate the 2 tbsp of ginger. To prepare the 2 stalks of lemongrass, use the back of a knife or a rolling pin to gently bruise them along their length.
2. 2Heat the 2 tbsp of vegetable oil in a large heavy-bottomed pot or Dutch oven (at least 6-quart capacity) over medium heat (approximately 300-325°F / 150-160°C). Add the diced 1 large onion and cook for 5 to 7 minutes, stirring occasionally, until the onion pieces are translucent and softened. Stir in the minced 6 cloves of garlic and grated 2 tbsp of ginger, cooking for 1 minute until fragrant, then add the 1 tsp of turmeric powder and 1/4 tsp of chili powder, stirring for 30 seconds until fragrant.
3. 3Add the drained 1/2 cup of yellow split peas, the 2 bruised lemongrass stalks, and the 6 cups of vegetable broth to the pot. Increase the heat to high and bring the mixture to a rolling boil. Once boiling, reduce the heat to low (approximately 180-200°F / 82-93°C) to maintain a gentle simmer, cover the pot, and cook for 45 to 60 minutes, stirring occasionally, until the yellow split peas are very tender and easily crushed between your fingers. Carefully remove and discard the 2 lemongrass stalks.
4. 4In a small bowl, whisk together the 2 tbsp of rice flour with 1/4 cup of cold water until a smooth, lump-free slurry is formed. Gradually pour this rice flour slurry into the simmering soup, stirring constantly to prevent lumps, and continue to simmer over low heat for 5 minutes until the broth has visibly thickened to your desired consistency. Stir in the 2 tbsp of lime juice, the 1 tbsp of fish sauce (if using), and the 1/2 tsp of salt; taste the soup and adjust seasoning if needed.
5. 5While the soup finishes, prepare the 8 oz of rice noodles by bringing a large pot of water to a rolling boil (212°F / 100°C), removing it from the heat, adding the noodles, and letting them soak for 5 to 7 minutes, or until they are tender but still have a slight chew. Drain the noodles thoroughly. Divide the cooked noodles evenly among four serving bowls, ladle a generous portion of the hot soup over them, and garnish each bowl with the 1/4 cup of fresh cilantro, roughly chopped, before serving immediately.

Substitutions

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