Vermicelli Soup
A simple yet precise method for preparing vermicelli soup that ensures a clear broth and perfectly textured noodles. By parboiling the vermicelli separately and transferring it immediately to the stock, this recipe prevents the soup from becoming cloudy or the noodles from clumping.
Ingredients
- 0.25 pound Vermicelli pasta (Approximately 115g)
- 1 quart Clear soup stock (Chicken, Beef, or Vegetable) (Approximately 1 liter; use a high-quality clear broth or consommé)
- 2 quarts Water (For boiling the vermicelli)
Instructions
- 1Break the vermicelli into small, manageable pieces (about 1-2 inches long).
- 2Bring a large pot of water to a rolling boil. Simultaneously, in a separate pot, bring the clear soup stock to a gentle boil.
- 3Throw the broken vermicelli into the boiling water. Let it boil vigorously for exactly five minutes. This step removes dirt and the raw floury taste.
- 4Using a slotted spoon or spider strainer, remove the vermicelli from the boiling water and transfer it immediately into the boiling soup. Do not drain the noodles in a colander and let them sit, or they will clump together and spoil. Stir once and serve immediately.