Noodle Soup

Straight water really doesn’t work in this soup, but water with a big splash of soy sauce works surprisingly well in the second variation or anytime you spin it with Asian flavors. For more ideas, see the variations and the following list.

Makes: 4 servings

Time: 30 minutes

INGREDIENTS:

• 8 ounces small pasta, such as shells, pastini, orzo, or broken angel hair
• 1 tablespoon neutral oil, such as grapeseed or corn
• 1 medium onion, halved and thinly sliced
• 1 carrot, diced
• 1 celery stalk, diced
• 6 cups chicken, beef, or vegetable stock (or water)
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh parsley leaves for garnish
• Freshly grated Parmesan cheese for garnish (optional)

INSTRUCTIONS:

1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and rinse with cold water until cool. Set aside.
2. In a deep saucepan or casserole, heat the neutral oil over medium-high heat. Add the onion, carrot, and celery. Cook until the onion is translucent, about 5 minutes.
3. Add the stock to the saucepan and season with salt and pepper. Bring to a boil.
4. Stir in the cooked pasta and heat until the pasta is hot and cooked through. Taste and adjust the seasoning.
5. Garnish with chopped parsley and grated Parmesan cheese (if desired). Serve.

VARIATIONS: 

• Chicken Noodle Soup: Add 1/2 to 3/4 pound cut-up boneless chicken meat (thighs are recommended) to the pot before adding the stock. Simmer until the chicken is cooked through.
• Pasta and Pesto Soup: Skip the onion, carrot, and celery. Stir in 1/2 cup of Traditional Pesto after adding the pasta.
• Pasta and Chickpea Soup: Add 1 tablespoon chopped garlic, 2 teaspoons cumin seeds or 1 tablespoon chopped fresh rosemary, and 2 cups drained cooked or canned chickpeas. Add the garlic and cumin during the last minute of cooking the onion, and add the chickpeas with the stock.
• Fusilli and Roasted Garlic Soup: Use fusilli or any pasta. Add a head of Roasted Garlic (mashed into a paste) to the onion mixture just before adding the stock.
• Orzo and Fresh Herb Soup: Use orzo or similar pasta. Stir in 1/2 cup each of finely chopped fresh parsley, cilantro, chives, and mint leaves just before serving. Optional: Add 1 cup of yogurt.
• Chinese Noodle Soup with Cabbage and Ginger: Use thin Chinese egg noodles (fresh or dried). Add 1 tablespoon each of minced fresh ginger and garlic, 3 cups of chopped or shredded Napa or green cabbage, and bok choy. Cook in the oil and garnish with chopped scallion.

12 SIMPLE ADDITIONS TO NOODLE SOUP: 

Choose any of these ingredients to enhance the flavor and texture of your noodle soup. Add them according to their cooking time, with harder vegetables added first and softer vegetables added later.

• Shredded cooked chicken, pork, or beef
• Shrimp, squid, scallops, clams, or mussels
• Cubed tofu or cooked tofu
• Sliced or chopped fennel
• Shredded cabbage or bok choy
• Sliced or chopped spinach, kale, collard greens, or other greens
• Diced winter squash or summer squash
• Sliced mushrooms, such as shiitake, cremini, or button mushrooms
• Chopped tomato
• Snow peas, snap peas, or green peas
• Bean sprouts
• Chopped scallions

Feel free to experiment with different combinations of ingredients to create your own flavorful noodle soup variations.