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I have eaten Mohinga in the past, from a few different places, and Mohinga seems too thick to be a soup. All the dissolved fish gives it a texture similar to a slow-cooked stew.
Akaishi42 (talk) 01:40, 24 May 2018 (UTC)[reply]
I rated this article as a mid importance C-class article. A breakfast staple of Burma\Myanmar. --Jeremy ( Blah blah...) 03:57, 22 June 2008 (UTC)[reply]
I have just attempted to maintain the sources on Mohinga. I managed to add archive links to 1 source, out of the total 1 I modified, whiling tagging 0 as dead.
Please take a moment to review my changes to verify that the change is accurate and correct. If it isn't, please modify it accordingly and if necessary tag that source with {{cbignore}} to keep Cyberbot from modifying it any further. Alternatively, you can also add {{nobots|deny=InternetArchiveBot}} to keep me off the page's sources altogether. Let other users know that you have reviewed my edit by leaving a comment on this post.
Below, I have included a list of modifications I've made:
