How is the broth of the staple breakfast soup Mohinga traditionally given a heavier body?
Answer
Often with rice flour or chickpea flour
Mohinga, the ubiquitous fish and noodle soup, distinguishes itself from lighter Southeast Asian noodle soups, such as Vietnamese pho, by having a thickened broth. This heavy body is intentionally achieved by incorporating thickening agents, specifically mentioned as rice flour or chickpea flour, into the simmering fish broth. This contrasts sharply with clear broths, ensuring Mohinga functions as a hearty, substantial start to the day, distinguishing its texture from other regional noodle dishes.
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