Vermicelli Soup
Ingredients
Directions
Prepare the noodles
Break the vermicelli into pieces.
Boil the vermicelli in salted water until nearly cooked, about 15 minutes.
Finish in the stock
Drain the vermicelli and add it to the boiling nut-meal stock.
Boil until fully cooked, about 30 minutes total.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Vermicelli
- Gives the soup its noodle body and starchy texture as it softens and thickens the broth.
- Nut-meal stock
- Forms the liquid base and carries the nutty flavor through the soup.
The step that matters
Boil the drained vermicelli in the stock until fully cooked. The vermicelli is already partly cooked, so it keeps softening in the hot stock. Boiling too long lets it turn mushy, and the released starch thickens the broth more than intended.
“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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