Noodle soup

Noodles are an ancient dish, widely eaten around the world. They are a culinary specialty of Asian and Eastern cuisines and in some ways resemble Italian spaghetti or linguine. Depending on the country in which they are eaten, they come in different shapes and types: from rice noodles, thin, white and usually pre-cooked, the egg noodles from China or Japan, to the Ramen, instant and Udon noodles - which like those made from rice must be put to soak - and Thai noodles. We offer a recipe with noodles, using beef stock and excellent seasonal vegetables.

Ingredients

  • noodles 400 grams
  • meat stock 2000 grams
  • carrots 200 grams
  • mushrooms 200 grams
  • spring onion 100 grams
  • noodles 400 grams
  • meat stock 2000 grams
  • carrots 200 grams
  • mushrooms 200 grams
  • spring onion 100 grams
Information
120 minutes Total time
75 minutes Active time
Serves 6 persons
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Preparation

Prepare a stock with some good beef. Remove any flavourings and meat from the stock and strain. Return the stock to the heat. Add. In order, the carrots cut into rounds, the spring onions sliced into rings and the mushrooms. Cook till al dente. Replace the meat and cook the noodles in the stock thus prepared. Serve warm.

Tips
Always read carefully the ingredients and cooking instructions on the noodle packet. Unlike Italian pasta, noodles often already contain salt in the dough. Take care, therefore, not to add too much salt or seasonings to the stock.
Trivia
Noodles are an ancient dish: near the archaeological site of Lajia in China, ‘remnants’ of noodles over 4 thousand years old have been found.

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