noodle soup
The noodle soup is a soup , in the noodles main constituent of the insert of a meat, vegetable, fish or bone broth are.
Basically, two types of noodle soups can be distinguished: the noodle soup, which is mainly used in European cuisine as a starter, and the noodle soup, which occurs mainly in Asia, as a main course ( phở , ramen , soba , udon ).
European cuisine
The noodle soup is a popular soup in German and Austrian cuisine . The simple variant consists of a bouillon to which different types of pasta are added or also cooked, supplemented with parsley or chives and possibly egg custard . The noodles are special soup noodles that are smaller and also thinner than other types of pasta.
In other countries the noodle soup is called:
- Pastina in brodo ( Italy )
- Potage au vermicelles ( France )
- Sopa de fideos ( Spain )
- Soúpa fidé [s] ( Greece )
Special forms of noodle soup and especially popular with children are the letter soup with noodles in the shape of letters and the animal soup , in which the noodles are modeled on animals . With other traditional German and Austrian soups such as semolina dumpling soup ( semolina dumpling soup ) and pancake soup (also: pancake soup, fried potato soup), the noodle soup has the concept that the soup consists mainly of starchy and thus, depending on the consistency, filling ingredients. As a starter it is therefore served with relatively few ingredients, as a main course it is enriched with vegetables and meat.
Asian cuisine
Asian noodle soups such as Japanese ramen , udon or soba contain, in addition to thick, long noodles, a large number of other soup ingredients and are usually served as a main course.
In southern Chinese cuisine, noodle soup is very common both as breakfast and as a full lunch dish. In Hong Kong, for example, there are almost no food stalls or restaurants (apart from a few hotels / restaurants geared towards European tastes) where the noodle soup is not available. Usually there is a large selection of vegetables, meat or fish. In addition, you can almost always choose between numerous different types of pasta.
However, there are also lighter starter soups in Asian cuisine such as miso soup , which in Japan is consumed before the main course. Unlike in European cuisine, these soups are mostly based on pastes and are also freshly prepared, while in European cuisine the broth is slow to boil and the side dishes are only added later.
In Southeast Asia, especially Thailand, noodle soups are very popular and widespread. The Thai name for a noodle soup is Kuai Tiao (ก๋วยเตี๋ยว). The Thai noodle soup is available in different variants and these differ: 1. in the broth, 2. in the type of noodle and 3. the type of meat. Usually clear broth ( Nam Sai ) or Tom Yam are offered . A bloody broth ( Nam Tok ) or Yentafo (a spicy, sour and slightly sweet broth) are other options. There is a wide variety of noodles to choose from, and the most common type of noodle is sen lek (white rice noodle). Alternatives are Sen Yai (large or wide noodles), Sen Mi (very thin rice noodles), Sen Woon Sen (very thin glass noodles) and Bami (yellow egg noodles). Thai noodle soups can be ordered with every conceivable type of meat, but vegetables can also be ordered. Pork, chicken and beef are generally very popular. Seafood (shrimp and squid) is often used with the Tom Yam broth.
Others
The bihun soup widespread in Germany is not originally an Asian soup, it is a marketing name used by the manufacturers. It derives its name from the Indonesian word for rice noodle / glass noodle . There is no fixed recipe.
Noodle soup is also available in bags in many variations; the ingredients are then dried and a little water is enough to prepare them.
Web links
Individual evidence
- ↑ Noodle soups in Thailand: the noodle soup guide. In: Thai Food Blog: Try Thai. Retrieved January 15, 2020 .