Noodle Soup
- Lactose Free
- Difficulty: Average
- Prep time: 15 min
- Cook time: 1 h 20 min
- Serving: 2
- Cost: Average
PRESENTATION
Zuppa di noodles—it’s all about comfort and warmth from the get-go. You know, that first bite really really hits the spot. Rooted in Chinese cooking, this dish is all about deep, rich flavors. And the sauce? Super tasty. It’s simple yet amazing. The star here is that aromatic beef broth, simmered with ginger and spices until it’s packed with flavor—seriously good stuff. What makes this ricetta zuppa di noodles so so special is how the noodles just soak up all that goodness, staying springy and tender. Add crunchy veggies like pak choi and carrots, and you’ve got a mix of textures—crunchy veggies, silky noodles, juicy beef. Thing is, in China, this is the kind of soup people reach for when they need something filling and heartwarming.
Here's the deal: The beauty of this dish is the slow, unhurried prep. I mean, using a wok? It enhances the zuppa di noodles facile—everything cooks quickly, and those fresh flavors really pop. This soup’s about feeling good. It's cozy enough for a rainy night but light enough to not weigh you down. Plus, if you wanna mix things up, this recipe’s a solid starting point for other soups like Wonton, Ramen, or even Vietnamese Pho. Pretty much the whole East Asian scene is filled with these comforting bowls.
Some folks love exploring variations like zuppa di noodles con verdure or even a spicy zuppa di noodles al curry. Either way, you end up with something moist, fragrant, and just the right amount of tangy from the veggies and broth. Honestly, this soup brings a sense of home. Makes you wanna grab a big spoon and just dig in. Whether you’re sharing with family or just chilling solo, it promises warmth and satisfaction every single time. Really.
- INGREDIENTS
- Beef 8.8 oz (250 g)
- Noodles 6.4 oz (180 g)
- Water 3.8 cups (900 g) - (1.7 cups for the meat + 2.1 cups for the broth)
- Bak choi 8 leaves
- Carrots 3.5 oz (100 g)
- Fresh ginger 2 slices
- Bay leaves 1 leaf
- Cinnamon sticks ½
- Star anise 1
- Fresh chili pepper to taste
- Soy sauce 2 spoonfuls - light
- Soy sauce 1 spoonful - dark
- Rice wine 2 spoonfuls
- Sunflower seed oil to taste - about
- Fine salt to taste
- Black pepper to taste
How to prepare Noodle Soup
To make the noodle soup, first cut the beef into slices about 1 inch thick 1, then reduce it to cubes 2. Rinse under running water 3.
Place the meat in a pot with 14 oz of cold water 4, then put it on the stove. As soon as the water comes to a boil 5, turn off the heat and drain 6. Set the meat aside.
Heat a wok over high heat, then add the seed oil. Add the ginger slices 7, the meat 8, and the fresh chili rings 9.
Season with light soy sauce 10 and dark soy sauce 11, mix and add the bay leaf 12.
Add the cinnamon sticks 13 and star anise 14, and season with salt 15 and pepper.
Pour in the rice wine 16 and stir-fry everything for 5 minutes. Meanwhile, heat 17.6 oz of water in a separate saucepan. Pour the hot water into the wok 17 and bring to a boil; then, cover with a lid 18 and cook on low heat for 50-60 minutes.
In the meantime, prepare the vegetables: remove the base of the pak choi 19 and separate the leaves 20, then peel the carrots and cut them into oblique slices 21.
Bring a pot of water to a boil, add the vegetables 22 and blanch them for one minute, then drain 23 and set aside 24, reserving the cooking water.
At this point, the broth with the meat will be ready 25. Cook the noodles in the same vegetable water, for the time indicated on the package 26. Drain the noodles and divide them among the plates, then pour the meat broth over them 27.
Arrange the vegetables around the plate 28, then add the pieces of meat 29. Your noodle soup is ready to be served 30!