Bean And Noodle Soup Food

ASH RESHTEH (PERSIAN GREENS, BEAN AND NOODLE SOUP)

Steps:

• 1. The night before you plan to cook, place chickpeas and white beans in a medium bowl. Add a generous pinch of salt and two cups of water. Refrigerate overnight. 2. The night before or just before cooking, prepare the herbs and greens: Wash spinach, coriander and parsley, then use a salad spinner to dry very well. Run a knife through the spinach to cut leaves into large pieces. Trim the woody ends from coriander, parsley and dill so that only leaves and tender stems remain. Roughly chop coriander, parsley, dill, chives and mint leaves into pieces no larger than a 10-cent piece. If preparing ahead of time, wrap chopped greens and herbs in plastic bags and refrigerate overnight. 3. To cook, set a large (at least 10-litre) Dutch oven or stockpot over medium heat and add three tablespoons oil. When the oil shimmers, add the chopped onion and a generous pinch of salt. Cook, stirring regularly, until the onion is tender and golden brown, 16 to 18 minutes. Add garlic and cook, stirring constantly, for one minute. 4. Drain the beans and add to onion along with the lentils, turmeric and one teaspoon pepper. Cook for two minutes, stirring to coat the beans with oil and spices. Add the chopped spinach and herbs, along with stock or water, and stir to combine. Partly cover the pot with a lid and bring to a boil, then reduce the heat to simmer the soup for one hour, stirring regularly to prevent the greens from sticking and burning. If the soup remains very thick even after the greens have wilted, add another one to two cups water, as needed to thin it. 5. Place one-and-a-half cups kashk in a medium bowl. Add a ladle or two of hot soup and whisk to dissolve, then add the mixture to the pot. The kashk will change the colour of the soup from bright to milky green. Increase the heat and bring the soup to a boil, then break the noodles in half and add to the pot. Stir gently to mix in the noodles and keep them from sticking together, then reduce heat and simmer, stirring occasionally, until noodles are soft and chewy and the beans are completely tender, about 30 minutes. 6. In the meantime, prepare the garnishes: Set a medium frying pan over medium-high heat. When the pan is hot, add one-and-a-half tablespoons oil. When the oil shimmers, add sliced onion and a generous pinch of salt. Cook, stirring regularly, until golden brown and caramelised, 16 to 18 minutes. Spread cooked onion onto a paper towel-lined plate to absorb excess oil; let cool. Wipe out pan and return to medium heat. Add remaining one-third cup oil and warm gently over low heat, then stir in dried mint and remove from heat. Set mint oil aside and allow to steep for at least five minutes. 7. Place remaining half-cup kashk in a small bowl and thin out with a couple of tablespoons of water until it's the texture of thin yoghurt. Set aside. 8. The soup should be as thick as a hearty chilli con carne. If it's any thicker, thin it with water, half a cup at a time. Taste and adjust the seasoning with salt as needed, accounting for the fact that both the noodles and the kashk are well salted. 9. To serve, ladle soup into individual bowls. Drizzle with reserved kashk and mint oil, then top with a sprinkling of golden onions. This is one of Samin Nosrat's 10 essential Persian recipes. Samin Nosrat is the author of Salt, Fat, Acid, Heat and star of the related Netflix show. This recipe originally appeared in The New York Times.

PASTA E FAGIOLE

Steps:

• Heat oil over medium heat in a large heavy-bottomed pot; sauté onion, garlic and spices until just tender, about 4-5 minutes.
• Add tomato paste and stir well. Reduce heat to low and cook 3-4 minutes, stirring occasionally.
• Add the water/broth and beans to the pot and bring to a boil. Reduce heat to low and simmer for 20 minutes.
• Stir in pasta just before serving. Sprinkle with Parmesan cheese and serve with crusty bread for dunking.

BEAN AND PASTA SOUP

Steps:

• Cook pasta according to package directions. Meanwhile, in a large nonstick saucepan, saute the celery, carrots and onion in oil for 5 minutes. Add garlic; cook 1 minute longer. Stir in the water, tomatoes, broth, basil, rosemary, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until carrots are tender. , Drain pasta; stir into vegetable mixture. Add the beans; heat through. Stir in spinach; cook until spinach is wilted, about 2 minutes. Sprinkle with Parmesan cheese if desired.

CHICKEN NOODLE SOUP

Steps:

• Heat the oil in a large pot over medium heat. Add the onion, carrot and celery and cook until the onion is soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the chicken stock and stir to combine. Add the bouquet garni. Bring to a boil over high heat. Reduce the heat to simmer and allow the flavors to marry, about 15 minutes.
• Add the green beans, egg noodles and chicken. Stir to combine and poke with your spoon to make sure the beans and noodles are submerged. Simmer until the noodles and beans are tender, 8 to 10 minutes. Taste and adjust the seasoning with salt and pepper. Ladle into warmed bowls and serve immediately.
• In a large soup pot, combine the chicken, water, celery, onions, carrots, bay leaves, parsley, thyme and peppercorns. Bring the mixture to a boil over high heat.
• Decrease the heat to low and simmer for 11/2 hours, skimming the foam off the top as it rises. Strain through a colander, reserving the stock and discarding the chicken and vegetables.
• Cool and store in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months. Before using, skim off and discard any fat that solidifies on the surface of the stock.

CHINESE GLASS NOODLE SOUP

Steps:

• Soak the bean threads in a large bowl of hot water until soft, about 15 minutes; drain and cut into bite-size lengths. Divide the noodles into 4 bowls.
• Bring the chicken broth, garlic, ginger, and lemongrass to a boil in a large saucepan; reduce heat to medium-low and cook the mixture at a simmer until fragrant, about 15 minutes. Add the chicken and shrimp to the soup; simmer until the chicken pieces are cooked through, 3 to 5 minutes. Stir the lime juice and fish sauce through the soup. Ladle the soup over the noodles; top with jalapeno pepper slices and cilantro to serve.

JAJANGMYEON (NOODLES IN A BLACK BEAN SAUCE)

Steps:

• Have a pot of water ready to cook the noodles. Turn the heat on when you start cooking the meat. This way you will have the boiling water ready, for cooking the noodles, by the time the sauce is done.
• Prepare the pork and vegetables by cutting them into 1/2 - 3/4 inch cubes. Marinate the pork with a tablespoon of rice wine (or mirin), ginger, salt and pepper while preparing the vegetables.
• Add the black bean paste to a small saucepan with the oil, sugar, and the optional oyster sauce. Fry it over medium heat for 2 - 3 minutes, stirring constantly.
• Heat a large pan with 2 tablespoons of cooking oil over medium high heat. Add the pork and stir fry until no longer pink, adding a tablespoon of soy sauce half way through.
• Add the onion and cook until soft, stirring occasionally.
• Add the cabbage and zucchini and continue to stir fry until vegetables are softened.
• Stir in the black bean paste and mix everything together until all the meat and vegetables are coated well with the paste.
• Mix everything together until all the meat and vegetables are coated well with the paste. If you like ganjjajang, you can stop here and skip the next two steps. See note.
• Pour in the stock (or water) and bring it to a boil. Cook for 3 to 4 minutes.
• Stir in the starch slurry and cook briefly until the sauce is thickened. Add more sugar to taste.
• Add the noodles in the boiling water. Cook according to the package instructions and drain. Do not overcook. The noodles should have a firm bite to them (al dente). Place a serving size of noodles in each bowl. Spoon the sauce over the noodles and garnish with the optional cucumber matchsticks. Alternatively, you can serve over cooked rice.

GERMAN BEAN AND NOODLE SOUP

Steps:

• Put the beans in a medium saucepan and cover with water to 1 inch over the top of the beans.
• Cook the beans until tender, adding water if necessary to keep beans covered.
• Drain, saving the cooking liquid and adding enough water to make 8 cups of liquid.
• Put liquid and beans in large soup kettle.
• Add the potatoes, carrots, onion, salt and pepper and bring to a boil.
• About 10 minutes after liquid begins to boil, add the noodles and the ham.
• When the noodles are done, turn off the heat and add the cream.
• Season to taste.

BEAN THREAD NOODLES SALAD

Steps:

• Pre-soak the bean thread noodles with clean water for 10-15 minutes until soft. And then cook in boiling water for around 30 seconds (If you want it to be softer, cook for another 30 seconds). They become soft quickly after soaking.
• Clean spinach and remove the hard roots. Add a small pinch of salt and several drops of oil in boiling water, and then blanch the spinach and shred carrots for 20-30 seconds. Transfer out and soak in cool water. Squeeze the extra water out.
• In a small bowl, smash the garlic cloves and then add 1/2 tablespoon of hot water. Soak the garlic for half minute and then mix all the other seasonings. Set aside.
• Place bean thread noodles, spinach, carrots and dressing sauce in a large bowl. Combine well and then serve cold.