Sopa a la Minuta Quick Beef Noodle Soup
A Peruvian diner staple of thin noodles simmered in a beefy, tomato-bright broth with ground beef, aji amarillo, and a swirl of egg — ready in about 30 minutes and deeply restorative.
Ingredients
- 1 lb ground beef (85/15)
- 2 tbsp vegetable oil
- 1 cup yellow onion, finely diced
- 4 cloves garlic cloves, minced
- 2 tbsp aji amarillo paste (or 1 tsp mild hot sauce)
- 2 tbsp tomato paste
- 1 cup diced tomato
- 6 cups low-sodium beef broth
- 4 oz angel hair pasta or thin spaghetti, broken in half, broken in half
- 2 large eggs, beaten
- 1/2 cup whole milk
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh parsley, chopped
Instructions
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1
Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 cup finely diced yellow onion and cook until softened, about 4 minutes. Add 4 cloves minced garlic cloves and 2 tbsp aji amarillo paste (or 1 tsp mild hot sauce) and cook 1 minute.
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2
Add 2 tbsp tomato paste and stir into the aromatics, cooking 1 minute until darkened. Add 1 cup diced tomato and cook 2 minutes.
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3
Add 1 lb ground beef (85/15) and brown until cooked through and no pink remains, reaching an internal temperature of 160°F (71°C), about 5 minutes. Season with 1/2 tsp ground cumin, 1/2 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper.
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4
Pour in 6 cups low-sodium beef broth and bring to a boil. Add 4 oz broken in half angel hair pasta or thin spaghetti, broken in half and cook until just tender, 3 to 4 minutes.
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5
Whisk 2 beaten large eggs and 1/2 cup whole milk together. Remove pot from heat and slowly pour the egg-milk mixture in while stirring to create silky egg ribbons.
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6
Return to very low heat for 1 minute to heat through. Do not boil after adding eggs. Ladle into bowls and top with 1/4 cup chopped fresh parsley.