Noodle soup
The noodle soup is a soup of noodles are the main component of the deposit of a meat, vegetable, fish or bone broth.
Basically, two types of noodle soups differ: mainly used in European cuisine noodle soup as a starter and the occurring mainly in the Asian noodle soup as a main course ( Phở, ramen, soba, udon ).
European Cuisine
The noodle soup is a popular soup of the German and Austrian cuisine. It consists in the simple variant of a bouillon may be added at the different types of pasta, or simmered, supplemented with parsley or chives and possibly egg custard. When the noodles are special soup noodles, which are smaller and thinner than other types of pasta.
In other countries, ie, the noodle soup:
- Pastina in Brodo (Italy )
- Potage au vermicelles (France)
- Sopa de fideos (Spain )
- SOUPA fide [s ] (Greece )
Special forms of noodle soup and especially popular with children are the Alphabet soup with noodles in letter form and the animal soup in which the noodles were modeled after animals. In other traditional German and Austrian soups such as the dumpling soup and pancake soup (also: pancake soup, pancake soup ), the noodle soup that concept mean that the soup insert consists of mainly starchy and thus saturating depending on the consistency ingredients. As a starter, it is therefore served with relatively few ingredients, main course it is enriched with vegetables and meat.
Asian Cuisine
The Asian noodle soups such as the Japanese ramen, udon or soba always contain, in addition thick, long noodles, however, also a number of other soup ingredients and are usually served as a main dish.
In the southern Chinese cuisine noodle soup is very common both for breakfast and lunch as well as a full court. So there are in Hong Kong about almost any food stall or restaurant ( apart from some hotels / restaurants geared to European tastes ), in which the noodle soup is not going to get. Usually there is a wide selection of vegetables, meat or fish garnishes. In addition, almost always choose between many different types of pasta.
However, there are also lighter in Asian cuisine appetizer soups such as miso soup, are eaten in Japan before the main course. Unlike in European cuisine, these soups are usually based on pastes and are also freshly made , while in European cooking the broth boiled longer and the side dishes are attached later.
Others
The spread in Germany Bihun soup is not originally Asian soup, it is a marketing designation of the manufacturer. It has derived from the Indonesian word for rice noodles / glass noodles your name. A fixed formula does not exist.
Noodle soup is also available in many variations in bags; their ingredients are then dried, and it ranges some water to cook them.