Mohinga (Burmese Fish Noodle Soup) - Egg-Free

Ingredients

• 12 oz Rice Noodles
• 8 cups Fish Broth
• 1 lb Catfish Fillets
• 4 medium Shallots
• 6 cloves Garlic
• 2 inch piece Ginger
• 2 stalks Lemongrass
• 2 tsp Turmeric Powder
• 1/2 cup Rice Flour
• 1/4 cup Water
• 1/4 cup Green Onions
• 1/4 cup Cilantro
• 4 wedges Lime Wedges

Instructions

1. 1In a large heavy-bottomed pot, combine the 8 cups of fish broth, 4 medium shallots (peeled and quartered into approximately 1/2-inch pieces), 6 cloves of garlic (peeled and gently smashed with the side of a knife), the 2-inch piece of ginger (peeled and sliced into 1/4-inch rounds), the 2 stalks of lemongrass (outer layers trimmed and stalks bruised with the back of a knife), and the 2 tsp of turmeric powder. Place the pot over high heat (approximately 375-400°F / 190-205°C) and bring the mixture to a rolling boil. Immediately reduce the heat to low (approximately 175-200°F / 80-95°C), cover the pot, and simmer for 20 minutes.
2. 2Carefully add the 1 lb of catfish fillets to the simmering broth. Continue to simmer for 8 to 10 minutes, or until the fish is opaque throughout and flakes easily with a fork, reaching an internal temperature of 145°F (63°C). Using a slotted spoon, gently remove the cooked catfish fillets from the pot and place them on a clean plate; allow them to cool for 5 minutes, then use two forks to shred the fish into bite-sized pieces, about 1/2-inch in size.
3. 3Carefully pour the broth through a fine-mesh sieve set over a clean, separate large pot or heatproof bowl, discarding the cooked solids (shallots, garlic, ginger, lemongrass). Return the strained broth to the original large heavy-bottomed pot.
4. 4In a medium bowl, whisk together the 1/2 cup of rice flour and the 1/4 cup of water until the mixture is completely smooth and lump-free. Slowly pour this rice flour mixture into the strained broth in the large heavy-bottomed pot, stirring constantly with a whisk to prevent any lumps from forming. Increase the heat to medium (approximately 275-300°F / 135-150°C) and bring the broth to a gentle simmer, stirring frequently, until it thickens slightly and coats the back of a spoon, which will take about 5 to 7 minutes.
5. 5Fill a large pot with water and bring it to a rolling boil over high heat (approximately 212°F / 100°C). Add the 12 oz of rice noodles to the boiling water and cook for 3 to 5 minutes, stirring occasionally, until the noodles are tender but still firm to the bite. Immediately drain the noodles thoroughly in a colander and rinse them briefly with cool water to prevent sticking, then divide them evenly among 4 individual serving bowls.
6. 6Ladle the hot, thickened broth over the rice noodles in each of the 4 serving bowls. Evenly distribute the shredded catfish among the bowls, then sprinkle each serving with the 1/4 cup of green onions (finely chopped) and the 1/4 cup of cilantro (finely chopped).
7. 7Serve the Mohinga immediately with the 4 lime wedges on the side of each bowl, allowing each person to squeeze fresh lime juice over their soup as desired.

Substitutions

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