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Milk noodle soup

Milk Noodle Soup

A delicious breakfast for the whole family. Here's another very tasty way to make everyone's favorite milk soup. In this recipe the noodles aren't cooked in straight milk, but in milk cut half-and-half with water. It's best to let the noodles swell overnight, but honestly, it isn't always possible to cook them ahead, so sometimes I eat them just 30 minutes after cooking — and even then they're already very tasty and tender.

Alinka

Recipe author

Composition / ingredients

Servings:

Noodles (half of a 250 g cup)

110

Milk

0.5

Water

0.5

Sugar

1.5

Salt

0.25

Butter

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 2 g

Fats 33 % 4 g

Carbohydrates 50 % 6 g

71 kcal

GI: 29 / 29 / 43

Cooking method

Cooking time: 30 min

Step 1:

To make a delicious milk noodle soup, gather the ingredients you'll need.
Step 2:

Combine the water and milk.
Step 3:

Add the salt.
Step 4:

Add the sugar and set the pot over the heat.
Step 5:

When the milk and water come to a boil, add the noodles. Bring it back to a boil and lower the heat so the noodles don't scorch. Cook the noodles, stirring, for 10 minutes, then take the pot off the heat.
Step 6:

Let the noodles steep. It's best to leave them to rest overnight. Then in the morning, sit down to eat, adding a pat of butter to your bowl.