Once you get comfortable with making this soup, you can go ahead and use any combination of greens and beans you want. For the greens, keep in mind that the majority should be spinach. If you don’t want to spend the time to prepare the dried beans, you can always used canned beans which takes a lot less time. If that is the case, add the beans near the end of the recipe so that they don’t overcook.
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Aush is a soup of Afghan origin and made with noodles along with an assortment of vegetables in a rich tomato based broth. It is usually topped with sour cream and dried mint leaves. The aush can be rightly called the Afghani form of minestrone soup. Kidney beans and chick peas are often added to it in order to make it heavier. Aush is usually enjoyed in the winter or autumn season when the temperature dips considerably.
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This Cocido Madrileño is named for the province of Madrid, where it originated. Spanish stews have lots of flavour and include meats, sausage and chickpeas. Be sure to allow enough time to soak the chickpeas overnight and to simmer the stew until the meat is soft. This dish is actually two courses – soup and a main dish.
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Whatever the origin, this dish is delicious and easy to make (once you’ve made your red curry paste). The recipe is traditional made with beef, though we’ve used chicken here. Chinese egg noodles can be found at most Asian groceries. They come in 500g packages and the noodles look similar to linguine noodles.
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Khow Suey is a delicious noodle dish from Burma made with egg noodles, curried chicken and coconut milk. Served with a variety of condiments, each spoon full of soup you eat will be bursting with flavours! Khow Suey is probably the first thing that comes to mind when you think about Burmese cuisine.
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Mie Celor (meaning Celor noodle), is a noodle dish served in coconut milk soup and ebi (dried shrimp) broth, served with bean sprouts and boiled egg, and sprinkled with sliced fresh celery, spring onion and fried shallot. In local South Sumatran Malay dialect, celor or celur means showering the ingredients in boiled hot water, it refer to the method of softening and cooking the noodle before simmered in coconut milk.
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Champon (ちゃんぽん ), also known as Chanpon, is a noodle dish that is a regional cuisine of Nagasaki, Japan. Due to the inspiration from Chinese cuisine, it is also a form of Japanese Chinese cuisine. Champon is made by frying pork, seafood and vegetables with lard; a soup made with chicken and pig bones is added. Ramen noodles made especially for champon are added and then boiled.
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Assam Laksa is truly an exceptional dish – an intoxicating noodle soup dish with the perfect balance of spicy, sweet, sour, salty, and savoury flavours. This is not a dish for the meek and mild – this is an assertive and robust dish that will jolt your tastebuds and get your blood pumping.
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Base: Ramen Noodles Toppings: Pepperoni, mushrooms, mozzarella cheese
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The favourite local fast food of the Hawaiian islands (also considered the national dish of Hawaii) is Saimin, an inexpensive noodle and broth soup. It is considered the supreme comfort food of the Islands, eaten at any time of day. You can find this soup at snack bars, coffee shops, and even on the McDonald’s menu (in Hawaii only). Saimin is basically the same thing as ramen, a Japanese noodle soup.
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