New Year Noodle Soup Recipe

New Year Noodle Soup Recipe. It is simple, quick to make and tastes amazing. You can serve it with boiled eggs, vegetables or just with some bread. This New Year’s recipe of noodles soup also comes in handy during cold days when you want to keep warm and cozy inside your home.

New year Noodle Soup Recipe is exactly what I’ve been craving. I’ve cooked it twice now, and it’s the perfect recipe to usher in the new year with, particularly if you have a cold. One of my  Aussie palsworks in a bookshop in Melbourne that focuses on food and wine titles. She always has great insight into books and recipes, and she mentioned hosting Greg & Lucy Malouf in the shop one night. They made a trio of breads for the event from Sarban: A Chef’s Journey through Persia that sounded wonderful, and I had it in the back of my mind to flip through the book as soon as I could find it. I stumbled on the book at Omivore Books, and bought it on the spot.

New Year Noodle Soup Recipe

If you don’t have beans that have already been cooked you can use canned ones. Or you can soak the garbanzo & borlotti overnight, and add them after the broth comes to a boil. Cook for 15 minutes, then stir in the yellow split peas/lentils. This way the beans/lentils should be done cooking around the same time. The original recipe calls for fresh borlotti beans, which aren’t in season. I used dried borlotti that I cooked a couple weeks back, then froze until now. And, on the noodle front, I couldn’t help but add more than what the original recipe called for. You can actually use more/less noodles – even when it seemed like too much, they always manage to get slurped up in a soup like this.

Ingredients

2 tablespoons olive oil
1 onion, thinly sliced
1 long red chili OR green serrano, finely chopped
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper

8 1/2 cups / 2 liters good-tasting vegetable stock/broth

100g / 3.5 oz yellow split peas or brown lentils
1 1/2 cups cooked chickpeas, rinsed if using canned
2 cups / 350g cooked borlotti beans

fine grain sea salt

120 g thin egg noodles, fresh or dried
3 1/2 oz / 100g fresh spinach leaves, finely shredded
1/2 cup finely shredded cilantro leaves
2 tablespoons chopped fresh dill
juice of one lime

Toppings:
1 tablespoon olive oil
1 tablespoon unsalted butter
1 large onion, thinly sliced
100 ml sour cream or creme fraiche
50g / scant 2 ounces of toasted, chopped walnuts

Direction

Heat the oil in a large, thick-bottomed soup pot over medium heat. Add the onion and the chile and cook until they soften, a few minutes. Add the spices and cook for another thirty seconds, just long enough for them to toast a bit, then stir in the stock. Bring to a boil and add the split peas/lentils to the pot. Cook until they are just tender, about 25 minutes. Stir in the cooked chickpeas and borlotti beans. Once the beans have heated throughout, season with salt to taste.

In the meantime, you can prepare the toppings. Heat the olive oil and butter in a large frying pan over medium heat along with a couple big pinches of salt. Cook the onion, stirring occasionally, until golden and caramelized, 8 – 10+ minutes. Set aside.

Just before you’re ready to eat, add the noodles to the simmering soup and cook until al dente. Stir in the spinach, and cilantro and dill. Add a big squeeze of lime to the pot or serve wedges along with each bowl of soup. Taste and adjust the seasoning to your liking.

Serve right away, each bowl topped with a big spoonful of caramelized onions, some creme fraiche, and a sprinkling of walnuts.

Serves about 4.

Prep time: 20 min – Cook time: 40 min

If you want to cook something special for your family this new year, try making a bowl of new year noodle soup. This recipe is simple and easy to follow and will definitely satisfy the taste buds of anyone who tries it.

New Year Noodle Soup Recipe

Prep Time 20 mins
Cook Time 40 mins
Servings 4

Ingredients
  

  • 2 tablespoons olive oil
  • 1 onion thinly sliced
  • 1 long red chili OR green serrano finely chopped
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/4 teaspoon freshly ground black pepper
  • 8 1/2 cups / 2 liters good-tasting vegetable stock/broth
  • 100 g / 3.5 oz yellow split peas or brown lentils
  • 1 1/2 cups cooked chickpeas rinsed if using canned
  • 2 cups / 350g cooked borlotti beans
  • fine grain sea salt
  • 120 g thin egg noodles fresh or dried
  • 3 1/2 oz / 100g fresh spinach leaves finely shredded
  • 1/2 cup finely shredded cilantro leaves
  • 2 tablespoons chopped fresh dill
  • juice of one lime
  • Toppings:
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 large onion thinly sliced
  • 100 ml sour cream or creme fraiche
  • 50 g / scant 2 ounces of toasted chopped walnuts

Instructions
 

  • Heat the oil in a large, thick-bottomed soup pot over medium heat. Add the onion and the chile and cook until they soften, a few minutes. Add the spices and cook for another thirty seconds, just long enough for them to toast a bit, then stir in the stock. Bring to a boil and add the split peas/lentils to the pot. Cook until they are just tender, about 25 minutes. Stir in the cooked chickpeas and borlotti beans. Once the beans have heated throughout, season with salt to taste.
  • In the meantime, you can prepare the toppings. Heat the olive oil and butter in a large frying pan over medium heat along with a couple big pinches of salt. Cook the onion, stirring occasionally, until golden and caramelized, 8 – 10+ minutes. Set aside.
  • Just before you’re ready to eat, add the noodles to the simmering soup and cook until al dente. Stir in the spinach, and cilantro and dill. Add a big squeeze of lime to the pot or serve wedges along with each bowl of soup. Taste and adjust the seasoning to your liking.
  • Serve right away, each bowl topped with a big spoonful of caramelized onions, some creme fraiche, and a sprinkling of walnuts.

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