Ingredients with Measurements:
- 1 block of firm tofu, cut into small cubes
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon of ginger, grated
- 2 tablespoons of vegetable oil
- 1 tablespoon of turmeric powder
- 1 tablespoon of paprika
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 1 teaspoon of chili flakes
- 1 teaspoon of salt
- 6 cups of vegetable broth
- 1 cup of vermicelli noodles
- 2 tablespoons of fish sauce
- 2 tablespoons of tamarind paste
- 1 tablespoon of brown sugar
- 1 lime, cut into wedges
- 1/4 cup of cilantro, chopped
- 1/4 cup of green onions, chopped
- 1/4 cup of fried garlic
Special equipment needed:
- Large pot
- Wooden spoon
- Strainer
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the onion, garlic, and ginger and sauté until fragrant.
3. Add the turmeric powder, paprika, cumin powder, coriander powder, chili flakes, and salt. Stir well.
4. Add the vegetable broth and bring to a boil.
5. Add the vermicelli noodles and cook until tender.
6. Add the fish sauce, tamarind paste, and brown sugar. Stir well.
7. Add the tofu and cook for 5 minutes.
8. Remove from heat and let it cool for a few minutes.
9. Serve hot with lime wedges, cilantro, green onions, and fried garlic.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 30g
Protein: 10g
Substitutions for ingredients:
- Chicken or beef broth can be used instead of vegetable broth.
- Shrimp or chicken can be used instead of tofu.
- Rice noodles can be used instead of vermicelli noodles.
Variations:
- Add sliced hard-boiled eggs as a topping.
- Add sliced jalapeños for extra heat.
- Add sliced mushrooms for a meaty texture.
Tips and tricks:
- Make sure to cook the noodles separately before adding them to the soup to avoid overcooking.
- Adjust the amount of chili flakes according to your preference for spiciness.
- Add more broth if the soup is too thick.
Storage instructions:
Store the 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 hot.
Presentation ideas:
Serve the soup in individual bowls and top with lime wedges, cilantro, green onions, and fried garlic.
Garnishes:
Lime wedges, cilantro, green onions, and fried garlic.
Pairings:
- Steamed rice
- Crusty bread
- Fresh salad
Suggested side dishes:
- Spring rolls
- Fried wontons
- Dumplings
Troubleshooting advice:
- If the soup is too thick, add more broth or water.
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
Make sure to cook the soup thoroughly and store it properly in the refrigerator.
Food history:
Mohinga is a traditional Burmese breakfast dish made with fish broth and rice noodles. It is considered the national dish of Myanmar.
Flavor profiles:
Savory, spicy, tangy, and sweet.
Serving suggestions:
Serve the soup hot with lime wedges, cilantro, green onions, and fried garlic.
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Region: Myanmar