Vegan Mohinga (Burmese Fish Noodle Soup)

Ingredients

• 2 cups Banana Tree Stem (thinly sliced)
• about 225 g Thin Rice Noodles
• 1 large Onion (chopped)
• 4 cloves Garlic (minced)
• 1 tablespoon Ginger (minced)
• 2 stalks Lemongrass (bruised)
• 1 teaspoon Turmeric Powder
• 2 tablespoons Roasted Rice Powder
• 2 tablespoons Chickpea Flour
• 2 tablespoons Soy Sauce
• 6 cups Vegetable Broth
• 4 wedges Lime Wedges
• 2 tablespoons Cilantro (chopped)
• 1 teaspoon Chili Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a 6-quart (6000 ml) heavy-bottomed pot over medium-high heat, approximately 176.7-190.6°C (175-190°C). Add the 1 large chopped onion, 4 cloves of minced garlic, and 1 tablespoon of minced ginger. Sauté for 5-7 minutes, stirring frequently, until the onion is translucent and the mixture is fragrant.
2. 2Add the 2 bruised stalks of lemongrass and 1 teaspoon of turmeric powder to the pot. Continue to cook for 1 minute, stirring constantly, until the spices are fragrant.
3. 3Stir in the 2 cups of thinly sliced banana tree stem, 2 tablespoons of roasted rice powder, and 2 tablespoons of chickpea flour. Cook for 2-3 minutes, stirring continuously, until the flour is lightly toasted and fragrant.
4. 4Carefully pour in the 6 cups of vegetable broth and 2 tablespoons of soy sauce. Increase the heat to high and bring the mixture to a rolling boil, which should take about 5-8 minutes. Once boiling, reduce the heat to low, so the soup maintains a gentle simmer, approximately 85-93.33°C (85-93°C); cover the pot and simmer for 45-50 minutes, stirring occasionally, until the soup has thickened slightly and the flavors have fully melded.
5. 5While the soup simmers, prepare the about 225 g of thin rice noodles. Bring a separate medium pot of water to a rolling boil over high heat, approximately 100°C. Add the about 225 g of thin rice noodles and cook for 3-5 minutes, or until they are tender but still firm to the bite; immediately drain the noodles in a colander and rinse them with cold water to prevent sticking, then set them aside.
6. 6To serve, divide the cooked rice noodles among four serving bowls. Ladle the hot Mohinga soup generously over the noodles. Garnish each bowl with 1 of the 4 lime wedges, a sprinkle of the 2 tablespoons of chopped cilantro, and a drizzle of the 1 teaspoon of chili oil.

Substitutions

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