Ingredients with Measurements:
- 1 lb. beef, sliced thinly
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tbsp. ginger, minced
- 1 tbsp. turmeric powder
- 1 tbsp. paprika
- 1 tbsp. fish sauce
- 1 tbsp. soy sauce
- 1 tbsp. vegetable oil
- 8 cups water
- 2 cups rice noodles
- 1/2 cup chickpea flour
- 1/4 cup water
- 1/4 cup cilantro, chopped
- 1/4 cup green onions, chopped
- 1 lime, cut into wedges
Special equipment needed:
- Large pot
- Mixing bowl
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the onions, garlic, and ginger, and sauté until fragrant.
2. Add the beef to the pot and cook until browned.
3. Add the turmeric powder and paprika to the pot, and stir to coat the beef.
4. Add the water, fish sauce, and soy sauce to the pot, and bring to a boil.
5. Reduce the heat to low, and let the soup simmer for 30 minutes.
6. While the soup is simmering, cook the rice noodles according to package instructions.
7. In a mixing bowl, whisk together the chickpea flour and water until smooth.
8. Add the chickpea mixture to the soup, and stir until well combined.
9. Let the soup simmer for an additional 10 minutes, or until the broth has thickened.
10. To serve, divide the cooked rice noodles among bowls, and ladle the soup over the noodles.
11. Garnish with cilantro, green onions, and a wedge of lime.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 12g
Protein: 25g
Carbohydrates: 35g
Fiber: 3g
Sugar: 3g
Sodium: 600mg
Substitutions for ingredients:
- Chicken or pork can be used instead of beef.
- Cornstarch can be used instead of chickpea flour.
Variations:
- Add sliced hard-boiled eggs to the soup.
- Use vermicelli noodles instead of rice noodles.
- Add sliced mushrooms to the soup.
Tips and tricks:
- To save time, use pre-sliced beef from the grocery store.
- Make sure to slice the beef thinly so it cooks quickly.
- Use a non-stick pot to prevent the chickpea mixture from sticking to the bottom.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a large bowl with the garnishes arranged on top.
Garnishes:
Cilantro, green onions, and lime wedges.
Pairings:
Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
Steamed broccoli, green beans, or a mixed green salad.
Troubleshooting advice:
If the soup is too thick, add more water to thin it out.
Food safety advice:
Make sure to cook the beef to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Mohinga is a traditional Burmese dish that is typically eaten for breakfast.
Flavor profiles:
The soup is savory and slightly spicy, with a hint of sweetness from the turmeric.
Serving suggestions:
Serve the soup with a side of steamed rice or crusty bread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Myanmar (Burma)