There is no flour or roux in this soup; the noodles themselves provide the body. That is why you need plenty of liquid, otherwise what you get is not soup but wet pasta. Toasting the noodles in butter opens up both their colour and their smell.
Ingredients
For the soup
For the top
Method
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Toast the noodles
Melt half the butter and toast the noodles over medium heat for 3 minutes, until they darken.
-
Add the tomato paste
Add the paste and stir for 1 minute.
-
Add the water
Pour in the hot water and bring to the boil.
-
Simmer
Cook gently for 15 minutes until the noodles are tender. Stir now and then, as they tend to catch on the bottom.
-
Finish
Add the salt. Melt the rest of the butter in a separate pan with the mint and pepper flakes and drizzle it over the soup.
Tips
- Noodles keep drinking liquid as they stand. If the soup is for the next day, use an extra cup of water.
- Made with chicken stock it is noticeably richer; without it, a spoonful of tomato paste closes some of the gap.
Nutrition
190
kcal
7 g
Protein
7 g
Fat
27 g
Carbs
3 g
Sugar
2 g
Fibre
Values are per serving and approximate.