Please Stop Putting Noodles in Your Noodle Soup (2024)

I have searching EVERYWHERE on the net for how slightly resurrect overcooked ramen noodle. ALL I have is a crockpot, and 2 beef billion cubes. NOTHING ELSE. So do u think if I hear the two beef buillion cubes in like 2 cups of water...throw the noodles in there for like 10 seconds, and take them out, I think that would work?
These noodles aren't horribly mushy but they are pretty soft.
Thanks in advance😊

Try lightly tossing your pasta in oil. It won't absorb the liquid.

But.. I -like- mushy soup noodles

Sing it, sister!

Ann February 23, 2019

Why didn’t I think of this! Duh! This is how Tamen noodle soups serve their noodle soups-cook the broth and noodles separate. Makes so much sense. Then the noodles don’t soak up all the broth!

With the exception of one experiment, I, too have cooked the noodles separately. However, I generally dislike the taste of salt, so I never salt the pasta cooking water. Ditto rice. Even a little salt is too much for me.

Cook pasta separate to your favorite tenderness. I like Al Dante.Then rinse thoroughly with cold water to stop continuous cooking, or they turn to mush! If not eating up the whole recipe at once, you can keep the noodles in a ziploc in the fridge to add as you reheat a bowl. I pat the noodles with paper towels to remove excess moisture before storing!

I felt a so of validation after reading this article. I have always cooked my pasta separately for all three reasons stated in the article. I make sure that when I serve the soup that my broth, chicken,carrots and celery are piping hot. I add a handful of cooked pasta to the soup bowl (I also will add raw spinach and chopped scallions to the bow). I then ladled the broth of the noodles (spinach and scallions) and stir each bowl to combine. Everyone who has eaten my soup just loves it!

great idea, but we rarely have leftovers, and when we do, it is easy to remove the extra noodles, (good on their own with no broth) and have only the broth left over. When noodles are home made, they don't need to cook in salted water for extra flavor.

Always cook noodles separately to 1. Allow safekeeping for leftovers and 2. Keep the soup from getting cloudy with starch. Just made delicious soup with the carcass and leftover flesh of (horrors!) a rotisserie chicken cooked with aromatics for hours. Used spoonfuls of leftover rice in today’s lunch. Who knows what I might add to the rest?

How is no one remarking on NOT browning the meat? what a lost opportunity for flavor!

I've always cooked my patina separate. It's how my Nan would do it. She would make a big pot using chicken, plum tomatoes, celery, onion, sliced carrots. Once cooked break up chicken. Keep the sliced carrots remove onion, plum tomatoes & celery. She would then store it and freeze it. Making pastina only when serving the soup. I might have to make some now lol.

First I boil drain cool then place the noodles in a sealed container. I then use the same pot for the soup itself. When soup is hot I just add the desired amount of noodles to a bowl and a the soup.

Have always cooked the noodles separately. I actually prefer a no-noodle homemade chicken soup. But for times when noodles are requested...I serve soup on top of noodles.

I am with The Separatists! I am 74, and my mother taught me to always cook the noodles separately for all the reasons my fellow cooks have listed.

I never cook noodles or rice in the soup, but separately. Even if I make veg soup, I will also cook the starchy veggies separately for the reasons you list. Additionally though, if you are looking for the beautiful translucent soup stock like pictured, you cannot do that by boiling the soup and starch (or protein). This has be done separately or it will get cloudy and opaque.

I treat it like I do when making pasta the Italian way. Boil the noodles separately until almost done, then drain them and add a few scoops of broth to finish them in. This way they can absorb some of the broth flavor as well as not have the problem of sticking together if not used immediately.

Lori February 19, 2019

I never add my noodles or rice to any soup or broth. (40 years of cooking)-always prepared separately. Not sure about the extra time it would take… They can boil right along side of the soup on a separate burner.
I also find it makes the soup cloudy- and the swelling of the mushy pasta makes me gag the next day. I’m very leery when ordering any noodle soup at a restaurant for this reason! Thumbs up to the separate noodle preparersof the world👍

The same is true of Matzo Balls. It makes me nuts, for all the same noodle reasons, to see people cooking them in the soup. My mother never did that!! Wrong!