Emilia Molinari

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Emilia Molinari

Dry Noodle Soup

Name: Dry Noodle Soup
Prep time: 30 min
Cook time: 30 min
Yield: 6
Cuisine: Mexicana
Ingredients: 150 grams medium size noodles; 3 tablespoons oil; 1 cup tomtato, ground and cast; 1 clove garlic; 150 grams panela cheese; 1/4 cups onion, milled; 1 can chipotle peppers in adobo sauce; 1 avocado; 3 cups chicken soup

30 mins

Low

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Emilia Molinari

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The dry noodle soup is a dish that is very popular in Mexico and presented in this way it looks very elegant.

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Ingredients

6 portions

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150 grams medium size noodles
3 tablespoons oil
1 cup tomtato, ground and cast
1 clove garlic
150 grams panela cheese
1/4 cups onion, milled
1 can chipotle peppers in adobo sauce
1 avocado
3 cups chicken soup

Preparation

Put the oil in a saucepan and brown the noodle, moving so it does not burn. When golden brown add the tomato, onion and garlic; let it fry a few minutes and add the broth.

Season with salt and boil over high heat until the pasta is cooked and the broth has evaporated. It must be very thick and dry. We cut the cheese into thin slices. The avocado is crushed with a fork and we put salt, reserve. The chipotles are liquefied to make a thick sauce.

To serve, place a 7 or 8 cm diameter ring in the middle of the plate and fill it with the noodles by pressing a little. We put around a little avocado, some slices of cheese and a few drops of chipotle. Carefully remove the ring up so it does not lose shape and repeat the same for each plate.