Soft egg noodles in a chicken broth and tomato paste soup, finished with mint and pepper-flake butter. A quick, comforting homemade soup.
Ingredients
Instructions
- 1
Melt 20 g of the butter with the olive oil in a pot. Add the tomato paste and cook over medium heat for 1-2 minutes until fragrant.
- 2
Add the chicken broth, water and salt; bring to a boil and cook for 5 minutes.
- 3
Add the cooked noodles and simmer on low heat for 5-6 minutes so they absorb the flavor.
- 4
Melt the remaining 10 g butter in a small pan, add the mint and pepper flakes and sizzle for 20-30 seconds.
- 5
Ladle the soup into bowls, drizzle with the mint butter and serve hot.
Nutrition
Per serving
| Calories | 193 kcal |
|---|---|
| Protein | 6 g |
| Carbs | 19 g |
| Fat | 10 g |
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