Noodle Soup
Ingredients
Directions
Make the broth
Pour the stock from the stock jar into a soup pot.
Add enough boiling water to reach your desired consistency.
Season to taste and add any bones you have.
Simmer for one hour or longer.
Finish and serve
Strain the soup, return it to the fire, and boil for five minutes while skimming.
Drop in a generous handful of noodles and simmer for twenty minutes.
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
- Stock
- Provides the main savory flavor base of the broth.
- Noodles
- Absorb broth and add starchy body and chew to the soup.
- Bones
- Release gelatin and minerals during simmering, adding body and richness to the broth.
The step that matters
Skimming while boiling after straining. Foam and fat rising to the surface can make the broth cloudy and greasy, so skimming while it boils keeps the soup clear and clean-tasting.
“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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