Soup
Burmese Tofu and Mushroom Noodle Soup (Mohinga-Style)
Original name: Burmese noodle soup with tofu and mushroom
About this dish
This Burmese noodle soup is a hidden gem of Southeast Asian cuisine, blending silken tofu and earthy mushrooms in a fragrant, lemongrass-infused broth. Inspired by mohinga but tailored for home cooks, it's a comforting, vegan-friendly bowl that reveals its secrets slowly.
Let the flavors whisper their origins with every spoonful.
Ingredients
UK and US measurements are both included for every recipe.
Firm tofu
protein400g
Imperial measurement: 14 oz
Mixed mushrooms
vegetable200g
Imperial measurement: 7 oz
Dried thick rice noodles
grain250g
Imperial measurement: 8.8 oz
Lemongrass stalks
herb3
Shallots
vegetable4
Garlic cloves
vegetable4
Fresh ginger
herb2 cm piece, thinly sliced
Imperial measurement: 1-inch piece, thinly sliced
Dried chili flakes
spice1 tsp
Turmeric powder
spice1 tsp
Paprika
spice1 tsp
Vegetable oil
fat3 tbsp
Water
liquid1 liter
Imperial measurement: 4 cups
Soy sauce
seasoning2 tbsp
Lime
fruit2
Fresh cilantro
herba handful, chopped
Salt
seasoningto taste
Method
Prepare tofu
PT5MDrain tofu and pat dry. Cut into 2 cm cubes. In a frying pan over medium-high heat, add 2 tbsp oil. Fry tofu cubes until golden on all sides, about 5 minutes. Remove and set aside.
Sauté aromatics
PT3MIn a large pot over medium heat, add 1 tbsp oil. Sauté thinly sliced shallots, garlic, ginger, and lemongrass (bruised and cut into 5 cm pieces) for 3 minutes until fragrant. Add chili flakes if using.
Add spices and mushrooms
PT3MAdd turmeric and paprika, stir for 30 seconds. Add sliced mushrooms and cook for another 3 minutes until they start to soften. Season with a pinch of salt.
Simmer broth
PT15MPour in water and bring to a boil. Reduce heat, add soy sauce, and simmer uncovered for 15 minutes. The flavors should meld into a fragrant golden broth.
Cook noodles
PT6MMeanwhile, cook rice noodles according to package directions. Drain and set aside. (Typically boil for 4-6 minutes until tender but chewy.)
Assemble soup
PT2MRemove lemongrass pieces from broth. Divide noodles among bowls. Top with fried tofu cubes. Ladle hot broth and mushrooms over. Serve with lime wedges and plenty of fresh cilantro. Pass extra soy sauce at table.
Equipment
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Nutrition facts
Tips
- Pressing the tofu before frying is unnecessary, simply pat it dry to avoid splattering and achieve a beautiful golden crust.
- For a more intense lemongrass flavor, bruise the stalks with the back of a knife before cutting—this releases their essential oils into the broth.
- Feel free to swap in any mushrooms you have (enoki, king oyster, or wood ear), each brings a different secret texture.
- Leftover soup will have the flavors deepen overnight, but store noodles separately to prevent them from becoming mushy when reheated.
Serving suggestions
- Top with extra sliced red chili, a drizzle of chili oil, and crushed peanuts for added crunch.
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Recipe by
Thiri Tun
Specialises in Burmese cuisineThiri is a tea leaf salad master who ferments her own tea leaves in a clay pot. She will not tell you the recipe.
Describe yourself in three words: Mysterious, secretive, delicious.