Noodle Soup
Ingredients
Directions
Prepare the stock
Remove the fat from the top of the cold stock.
Pour the stock into a soup pot and heat to a gentle boil.
Strain the stock through thin muslin.
Return the strained stock to the pot and bring to a boil, skimming for one minute.
Cook the noodles
Add nearly 1 cup of dried noodles and simmer for 20 minutes.
If using vermicelli, break a handful into small pieces and cook for the same time.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cold stock
- Forms the liquid base that carries the flavour of the soup.
- Dried noodles
- Provide the starch and bulk that make the soup substantial.
The step that matters
Skimming the stock after it returns to a boil. Skimming removes the coagulated proteins and fat that rise to the surface, keeping the broth clear and free of scum.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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