Tripura Hangs Mutur Rice Noodle Clear Ginger Broth Soup

Method

1. 1

   Knead for 3 minutes. Roll out thin on a lightly floured surface.

2. 2

   Cut into thin strips 3 mm wide. Or press through a noodle press. Alternatively use soaked store-bought thin rice vermicelli.

3. 3

   Make fresh rice noodles: mix rice flour with enough hot water to form a firm smooth dough.

4. 4

   Make the clear broth: bring 4 cups water to a boil.

5. 5

   Add sliced ginger, crushed garlic, slit green chillies, turmeric and soy or fish sauce.

6. 6

   Boil 5 minutes. The broth should be clear, aromatic and lightly seasoned. Add salt to taste.

7. 7

   Add the sliced vegetables. Simmer 4 to 5 minutes until just tender but still with some texture.

8. 8

   Drop the fresh rice noodles into the simmering broth.

9. 9

   Cook 2 to 3 minutes until just tender. If using soaked store-bought noodles, they need only 1 minute to heat through.

10. 10

    Taste and adjust seasoning — the broth should be delicate and clear.

11. 11

    Ladle into bowls with plenty of broth. Top with chopped spring onion and fresh coriander.