Vermicelli Soup
Ingredients
Directions
Prepare the vermicelli
Break the vermicelli lightly by hand.
Place it in a saucepan of cold water and heat for a few minutes to cleanse it.
Cool, then drain and discard the water.
Make the soup
Bring the stock to a boil.
Add the vermicelli and boil for 10 minutes until tender, stirring gently to prevent lumps.
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
- Forms the body of the soup, softening as it boils to become tender noodles.
- Flavored stock
- Provides the liquid base and the main flavor of the soup.
The step that matters
Stirring the vermicelli into the boiling stock. Adding noodles to liquid without stirring lets them clump and stick together. Gentle stirring keeps the strands separate so they cook evenly and stay loose in the soup.
“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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