10 Answers 10 Sorted by:
As Julia mentioned, the primary cause is that regular noodles made of wheat release a lot of starch into the water, altering the soup’s consistency. In addition to giving the water a discolored hue, starches can unintentionally thicken soups (imagine creating a roux). Lastly, if there are any leftovers, the noodles may occasionally become totally soggy, which makes eating them the following day a bit of a soggy experience.
Nevertheless, even with all of these factors taken into account, there are occasions when you might just add the noodles—non-starchy noodles, for example like rice noodles) seem to do ok. Additionally, pre-boiling regular pasta seems to help a lot with the starch and can still assist you in achieving the previously mentioned flavor integration.
Some people cook them separately because they don’t want that (mainly flour) in their soups, and when you do, you can see the water color changes a little.
Another benefit is that you can prepare your soup ahead of time and cook the noodles only when needed. The soup is just very hot, not boiling, and the noodles are dropped into boiling water. Thats what restaurants do.
If those factors don’t matter to you, cook them together like the majority of us do.
Thats how I cook noodle soup. And yes, it does give them a nice flavor. Just watch out that you don’t add them too soon because it’s simple to overcook the noodles by submerging them in the hot broth for too long.
With a cream-based soup the added starch adds desired thickness. It wouldn’t affect the soup’s flavor any more than adding more flour or corn starch, and the color change would be undetectable. Same for a tomato-based soup, or an egg-flower soup.
In general, I enjoy hearty soups, and I believe that discarding the water from a food item is always a bad idea. I would not be interested in cooking any soup that requires me to remove additional nutrients and flavor from a product that has already been enhanced beyond the natural value of the crop. Cooking flavor into the noodles beats wringing more out.
If you like a clear, light soup, I guess it would be best to cook the noodles separately and then pour the broth over them to preserve the broth’s clarity and the noodles’ texture.
In my opinion, just no. Funny how it alters the viscosity and clarity of a well-made broth or sauce The noodles will absorb most of the liquid by the next day if you have leftovers, leaving you with a gelatinous pile of goop. Boiling them separately takes a few minutes, and you can add them to your serving bowl as needed. You will enjoy the end result far more. Don’t overdo it when adding the cooking liquid from the noodles to your broth or sauce. I scroll down every time I come across a recipe that suggests making noodles the main course. Thats just lazy.
First things first, you need to add at least one or two tablespoons of pasta water to any sauce you make that calls for pasta. e. One to two tablespoons of the water used to boil the pasta
Second of all, its all about the amount. You can add up to 1/2 cup of rigatoni or fussili, for example, and it will be fine. However, be aware that the pasta will break easily when reheated. Don’t add pasta right away if you’re using, say, skinny noodle pasta. One possible solution would be to partially cook the pasta in regular water, then strain it and add it to your soup five to ten minutes before it’s finished.
When I make soup, I add the noodles to the pot with the other ingredients. In addition to adding flavor to the noodles, the thickening of the soup makes for a heartier meal. This is the ONLY way I cook noodles for soups, and I’ve been doing it for a good while. It really doesn’t have a different taste.
I’ll add raw noodles to soup after it has soaked for an hour. Regarding thickeners, I like using potato flour because it maintains the broth’s clear, translucent appearance. When using potato flour as a thickener, use 1/4 of the usual amount.
For all the reasons the astute friends above mentioned, I would advise against cooking noodles at the same time. However, I am adamant that it turns the soup into dishwater in both appearance and flavor!
The most sensible method is to add noodles to soup in order to make noodle soup. Put another way, cook the noodles directly in the broth, then transfer the entire shebang into a bowl and proceed to serve. This avoids using up another dirty pot and adds flavor to the noodles. Win-win, right?.
You’re giving the noodles the best chance to become their best selves—well salted and well cooked—by cooking them in a separate pot. I like to boil the noodles, drain them, then add some to each bowl, then ladle the broth (along with any contents) over the top. After that, you can store the broth and noodles in the refrigerator separately and enjoy perfectly cooked noodle soup for several days.
I wasn’t so sure. First, what happens to the leftovers? Fortunately, broth keeps well in the refrigerator or freezer. The noodles are not content to stay in the broth in the refrigerator or freezer, which is the bad news. Even by tomorrow morning, they’ll be swollen, soggy, and mushy. (Just consider the instances when you overcook noodles by even a few minutes.) ) From Our Shop.
I was creating a recipe for chicken noodle soup with just two ingredients a few months ago. My weekly column, Big Little Recipes, loves challenges like this one: making chicken stock that emphasizes the chicken over the onion, celery, carrot, bay leaves, and peppercorns. And yet: The chicken stock wasn’t what ended up being the most thought-provoking. It was the noodles.
Regarding seasoning, if you cook egg noodles in chicken broth, they will acquire a mild chicken flavor. But I’m more concerned about the salt. Every time I cook pasta, I calculate that one quart of water needs a generous tablespoon of kosher salt. It goes without saying that a broth would be far too salty for this. Thus, if you cook the noodles in the broth, the noodles will turn bland or the broth will need to be oversalted.
