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Noodle soup

Noodle soup



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Boil the chicken breast and cleaned vegetables in salted water.

After they have boiled, remove the carrot and celery and cut them into small cubes. The chicken breast can be used for other dishes.

Put the vegetables back in the water in which they boiled and add the noodles, when the noodles are cooked add the finely chopped green parsley.


Washed and portioned chicken is put in a pot with cold water to boil.
When the foam is formed, remove it with a foamer as many times as necessary.
Peel the vegetables and leave the whole onion, the carrots cut in half, the sliced ​​celery and the whole potatoes. Put the vegetables after the foam has been removed. I also add 3-4 tablespoons of the jar of Vegetable with salt for soups and broths (you can find it in the category How to make it.) I use this vegetable in all soups and broths even if I also put fresh vegetables.
Bring to a boil and then add salt.

While the meat and vegetables are cooking, make the noodles.
We can use a bowl in which we break the egg, beat it with a little salt and add flour.
Mix in the bowl and then turn over on the table sprinkled with flour, knead by hand until the dough becomes elastic and can be easily spread with the rolling pin. We spread a thin sheet, always sprinkling flour. Roll the sheet on a twister and cut lengthwise, roll the resulting sheets and cut the noodles thinner or thicker. Spread with your fingers and shake the flour.

When the meat and vegetables have boiled, remove them from the soup. The soup can be strained or left as it is, I prefer not to strain it and leave boiled onions in it (my husband likes to find it in the soup) and cut and a boiled carrot will look good among noodles and green parsley .
So we took out the meat and vegetables that we will serve as brine with garlic or horseradish, we put the soup back to boil over low heat and when it boils we put the noodles, I don't boil them separately.
Bring to a boil, sprinkle with pepper and add a good handful of freshly chopped parsley.
How good is a hot homemade noodle soup in late autumn.


Quail soup with homemade noodles

I started telling you a few days ago that I had to cook, at an event held at GUXT, a lot of quails. We told you then how we organized ourselves, so that we could use everything as efficiently as possible.

After the quail breasts with brown sauce and truffles and after the vol-au-vents with quail and yellows, here is the quail soup, prepared as simple as possible, from quail thighs, with a mirepoix and a garni bouquet, enriched with house noodles. Classical.

Kitchen: French
Difficulty: Easy
Amount: 4 servings
Preparation time: 15 minutes
Cooking time: 1 1/2 hours

ingredients:
8 pairs of quail thighs
2 small onions, cut into quarters
2 medium carrots, cut into pieces
1 celery stalk, cut into pieces
1 parsnip, cut into pieces
a few strands of fresh thyme
a few black peppercorns
2 bay leaves
1 bunch of fresh parsley
200 g flour
16 quail egg yolks
16 quail egg whites
8 quail egg yolks

Instructions
:
Wrap the thyme, half a bunch of parsley, peppercorns and bay leaves in a gauze and tie it like a bag.

Place (in water at 75-80 ° C) egg yolks with salt and a little vinegar. when folded, carefully remove, using a whisk, and transfer to paper towels to drain.

Place the thighs in a pot. Fill the pot with cold water, so that the thighs are covered with a layer of 2-3 fingers of liquid. It's salting. Light the fire under the pot and set it to minimum. Boil the thighs very slowly, about 30 minutes, gathering the particles that appear on the surface of the liquid whenever needed. The fire is kept very low, because the thighs must not boil. When it boils strongly, the soup comes out cloudy.

Add the vegetables, salt and continue cooking. After about 15 minutes, add the flavored bag and continue simmering (boiling quietly) for at least another 15 minutes. Then take the pot off the heat. Remove the garnish bouquet, vegetables and thighs. Of the vegetables, only the carrots are kept, which are cut into rounds, the rest is discarded.
Allow the thighs to cool until they can be handled. Choose the meat and discard the skin and bones.

Meanwhile, knead the flour well with the egg whites and whole quail eggs and a little salt, until you get a smooth, smooth, homogeneous and elastic dough. Cover the dough with plastic wrap and let it rest for about 30 minutes.

Flour the work surface and spread the dough like a sheet with a thickness of about 5 mm. I used a pasta machine to roll the dough and thin it. I then used the thinnest cutting shape to get the noodles. Sprinkle the noodles with a little flour and bake with your hands, so that they aerate and do not stick.

Return the soup to the eye of the stove and adjust the flame to medium. When the soup boils, add the meat, carrots and noodles. Boil the mixture for 2 minutes, then remove from the heat. Taste and adjust the seasoning (salt, pepper).

Divide the soup between individual bowls. Add two yolks to each bowl. Serve hot soup, sprinkled with plenty of chopped parsley. In the photo you can see next to the bowl the salads prepared from the dough left over from the preparation of the vol-au-vents.


How to prepare chicken soup with noodles or semolina dumplings

Let's start with grooming the chicken. We have a chicken without legs and without a breast (I left these aside). We start by cleaning it of feathers and tulle. Then I cut the chicken as follows: the wings separately and the back into two pieces. Under a stream of cold water, I removed the remains from the intestines and organs (if necessary) and cleaned the top of the tail & # 8211 grease gland. This gland is cut with a knife.

The chicken is then washed and placed in a pot of cold water and boiled. The pot has approx. 5 L and I put about 3 L of water.

Until the first boil, clean the vegetables:

How to boil chicken soup with noodles or dumplings?

When the soup reaches the first boil, take a foamer or a sieve and remove the foam. The reason is purely aesthetic, to get a clear soup, not that there is a problem with the foam (which actually consists of coagulated proteins). Stories like: we throw the first water and with that we threw the toxins are stupid and have NO real, scientific basis. Basically, throwing the first water, we throw all the flavor of the soup! I can't even say that they were babesti stories, because I honestly haven't heard from our grandmothers that they ever threw the kindness of & # 8222the first water & # 8221 on the soup. No Chef in this world throws water in which he boiled meat and does not scald it! If there were toxins in the meat, they would certainly not come out at the first boil. So do not be influenced by these stories and make real chicken soup with chicken taste and aroma and keep with confidence the water in which it boiled from the beginning. If the foam bothers you, it can be removed, but as I said only because it & # 8222 optically bothers & # 8221, not because it would be harmful or contain who knows what toxins or other aberrations.

When I froth the soup, I also keep a bowl of cold water where I constantly rinse my sieve.


a country chicken, vegetables (carrots, an onion), salt to taste, a bunch of parsley,

The chicken is cleaned, washed and boiled with cold water and salt. When the foam rises, it is carefully removed. When the soup boils, add the cleaned and washed vegetables (if you prefer, add a few peppercorns). Bring to the boil slowly, over medium heat. Country chicken boils in 2 & # 8211 2.5 hours. While the soup is boiling, prepare the noodles. From the flour, make a pile with a hole in the middle in which two eggs are broken and a little salt is added. Mix well, kneading until you get a compact dough. Let it sit for 20-30 minutes. With the rolling pin, spread a thin sheet of 1-2 mm from the dough. Allow the sheet to dry for 10-15 minutes, then roll and cut into as thin strips as possible, then spread to dry. In the strained and boiling soup, put the noodles and let them boil for 12-15 minutes. The boiled bird can be served with it, its taste being very good.


A restaurant that sells Ramen, a cheap noodle soup, rewarded with a Michelin star

Surprise appearance in the Michelin guide for 2016. A small restaurant in Tokyo that serves Ramen, the famous Japanese noodle soup, priced at 850 yen (about $ 6.9), has become the first restaurant expert in this traditional dish that gets a Michelin star.

The 2016 edition of the Michelin guide, which will be published on December 4, awarded one of its precious stars to the Tsuta restaurant, in the Sugamo district (north) with a capacity of 9 customers. "I feel that ramen has finally been recognized in the world. I will continue to do what I have done so far.", said Yuki Onishi, the owner of the place.

The Michelin star is not the only sign of recognition for Tsuta, whose customers have been waiting in line for two hours and whom the magazines have considered for two years the best restaurant in Japan. The place was already selected by the Michelin guide for 2015 in the 'Bib Gourmand' category, which rewards good cuisine with moderate prices.


Photo: Tsuta

Ramen, the symbol of Japan
"Ramen" is one of the most popular dishes in Japanese cuisine due to its low price and the large number of places that serve this traditional food and which has reached 80,000. It is a food that is prepared and served simply and quickly. But bowls full of noodle soup have spread everywhere, from Japan and Hong Kong to New York and Paris.

Restaurants with fine Japanese cuisine, serving sushi or tempura, are regulars of Michelin stars, but it is rare that simple cuisine is present in this select ranking. The Michelin guide for Tokyo includes another 27 places dedicated to noodle soup included in the 'Bib Gourmand' category (a recommendation on the edge of prestigious places) given that "ramen" has become "a universal food", according to the renowned French organization.
The Japanese capital managed to get a total of 217 stars in the 2016 guide for Tokyo and remain in first place in the world with the most Michelin-starred restaurants. Specifically, in Tokyo there are 13 three-star restaurants (exceptional), 51 two-star restaurants (excellent) and 153 one-star restaurants (very good), according to Michelin.

A total of 15 new restaurants in Tokyo were awarded with the prestigious Michelin stars in the 2016 edition of the guide that will go on sale this Friday.

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Sweet chicken soup with homemade noodles

I don't think there is a soup that my little one can eat more greedily than sweet chicken soup with homemade noodles. If it's made according to my mother's recipe (aka good), it comes out even tastier. I have to admit that until I found out her secret, no matter how hard I tried to make the baby soup, it didn't turn out as good.

How to make a really tasty and nutritious sweet chicken soup.

  • uses quality ingredients, from chicken or chicken, which is preferable to be country or organic, to vegetables that should be purchased from safe sources, from the country, from the market or organic stores.
  • USED the whole bird in the preparation of the soup (cleaned of feathers, offal and cut, of course). It seems that the skin, bones and connective tissue make the soup more gelatinous, richer in taste and nutrients.
  • cook the soup on very low heat, for 3 hours. This is the only way to get a clear soup (otherwise it comes out cloudy), the nutrients are stored and the soup becomes flavorful.

Goose meat - thighs, breast, cutlery - to choose from
4 large carrots
1 parsnip root
1 thick slice of celery
2 large onions, 1 clove of garlic
salt - to taste
100 g of noodles
green parsley

Wash the meat well and boil it in cold water with a little salt. Salt helps the foam to coagulate. As it forms, remove it with a whisk, so that the soup comes out as clearly as possible. Wash and clean the vegetables. Cut them into thick slices and boil them with the gang. Cover the pot with a lid and simmer until the meat is well cooked and comes off the bone. Strain the soup, set aside the vegetables, remove the meat. Add to the noodle soup and the meat cut into very small pieces. Season with salt and add a little pepper, if desired. Sprinkle with chopped green parsley. Good appetite!


Noodle Soup - Recipes

Classic chicken noodle soup

A great quality of this recipe is its simplicity. Full of fresh flavors, prepared from pasta with pieces of chicken and tender vegetables, this soup is traditionally consumed for invigoration. Serve as a first course and use the remaining meat to make sandwiches the next day.

Ingredients

    125 g broken spaghetti or linguine 5 cm long pieces 1 carrot cut in half lengthwise and thinly sliced ​​1 thinly sliced ​​celery stalk 55 g bouquets of broccoli 200 g corn kernels 2 tablespoons fresh parsley, chopped 2 teaspoons fresh thyme leaves
Chicken broth

Prepare the broth first. Put the chicken pieces in a large pot with a thick bottom. Add onion, carrots and celery and 2 liters of cold water to cover the ingredients. Bring to the boil, foaming the surface constantly, until all the foam is removed.

Make a small flame as soon as the liquid boils. Add the bouquet garnish, peppercorns and 1 teaspoon salt. Partially cover the pot and cook the meat for 1 hour, frothing if necessary. Try the chicken pieces after 30-40 minutes take them out of the pot as soon as their juice, when pricked, flows clearly. Put them aside.

Line a sieve with damp gauze and place it over a large, heat-resistant dish, then strain the soup. Discard the vegetables and spices. Return 1.5 liters of broth to the washed pot. Foam any excess fat that appears on the surface of the liquid. Cool and then freeze the remaining broth to be used in other recipes.

When the meat is cold enough to be handled, it is removed from the bones. Cut 225 g of meat into pieces to be used in the soup. Keep the rest of the meat for sandwiches or other dishes.

Bring the broth to a boil, then reduce the flame to simmer. Add the spaghetti or linguine and cook for 4 minutes. Add celery, broccoli and corn and continue cooking for another 5 minutes or until pasta and vegetables are tender.

Add the meat and season to taste. Sprinkle parsley and thyme on top and serve soup immediately.


Noodle Soup - Recipes

Vietnamese noodle soup

The rich taste and aromatic ingredients make this clear soup not only exotic, but also filling. The ingredients are not fried before being cooked & # 8211 making the soup lower in fat & # 8211 so choose the best quality meat, lean, with excellent taste when cooked.

Ingredients

    25 g dried shiitake mushrooms (champignon) 75 g thin rice noodles, such as vermicelli 170 g lean beef, diced 500 ml beef broth 2 tablespoons fish sauce 1 teaspoon fresh ginger, grated 30 g bean sprouts 1 small onion thinly sliced ​​2 green onions thinly sliced ​​2 red hot peppers "bird's eye" or 1 red hot pepper, medium, cleaned of seeds and chopped 1 tablespoon fresh mint cut into strips 1 tablespoon fresh coriander cut into strips 1 tablespoon freshly sliced ​​basil
For serving

Wash the shiitake mushrooms and put them in a bowl. The noodles are placed in a large bowl. Cover the mushrooms with boiling water and leave to soak for 20 minutes. Cover the noodles with boiling water and soak for 4 minutes or according to the instructions on the package. Drain the noodles and set aside until needed.

Drain the mushrooms and pour the liquid in which they were soaked into a large pot. Clean the hard stems, then slice and add to the pot with the meat, broth, fish sauce and ginger. Bring to the boil, then simmer for 10-15 minutes or until meat is cooked through. Foam on the surface during cooking.

Divide the noodles, bean sprouts and onion slices into two large bowls of soup. A foamer is used to remove the meat and mushrooms from the pot and to divide them between the bowls. Pour the soup into bowls, then sprinkle with green onions, hot peppers, mint, coriander and basil.

Serve immediately, with slices of lime & # 8211 squeeze over the soup, as desired. You can also add soy sauce, if desired.