Vegetarian Mohingha

My wife has been a vegetarian for a long time now. Once when we were travelling she had vegetarian mohingha in a little vegetarian restaurant in Kyaukme. Since that day, she has asked me to make her mohingha. Nowadays, when I prepare mohingha, we have 2 versions of it. One pot of soup/sauce for me and the kids and one for her. When ours in empty, we continue with the vegetarian soup/sauce since we like the taste almost as much as our ‘traditional’ version.

A bowl of vegetarian Mohingha

Ingredients:

¼ kilo of yellow split pea (soak about 2 hours before or better, leave to soak overnight).

2-3 tbls of rice flour and pea flour each.

Lemon grass or ginger

Eggs

A pinch of salt

Soy Sauce

Onion

Garlic

Coriander

Green beans

1 tbls turmeric

Noodles

Preparation:

1. Cook the noodles.

2. Cook the yellow split peas.

3. Boil the eggs.

4. Fry the garlic and onion in a little oil. Add the turmeric. Add the boiled peas.

5. Mix the rice flour (or pea flour) with a little water to make a paste. Add to the mixture in the frying pan.

6. Mix the egg, soy sauce, and salt to the soup/sauce mixture.

7. Serve by putting noodles in an eating bowl, top with sauce to taste, garnish with coriander.

For the non-vegetarian version of this recipe, click here