Turkish cuisine · Soups & Stews

Homemade Noodle Soup

Anatolian noodle soup made from hand-cut erişte noodles in broth with tomato paste and mint butter.

Ingredients · for 4 servings

• 200 g flour
• 1 egg
• 80 ml water
• 1 onion
• 2 tbsp butter
• 1 tbsp tomato paste
• 1.5 l meat broth
• 1 tbsp dried mint
• 1 tsp pul biber (Turkish chili flakes)
• Salt, pepper

Instructions

1. Knead the flour, egg, water and 1 tsp salt into a firm, smooth dough and let rest covered for 20 min.
2. Roll the dough out paper-thin, let dry briefly, roll up loosely and cut into 3 mm narrow strips; loosen the erişte noodles on a floured cloth.
3. Finely dice the onion and sauté in 1 tbsp butter in a pot over medium heat for 4–5 min. until translucent.
4. Add the tomato paste and toast for 1 min. until it smells dark, then pour in the meat broth and bring to a boil.
5. Sprinkle in the erişte noodles and cook uncovered over gentle heat for 8–10 min. until al dente and the soup turns slightly creamy; season to taste with salt and pepper.
6. Melt the remaining butter, let the mint and pul biber steep in it for 30 sec. and drizzle the red butter over the plated soup.