Classic Creamy Milk Noodle Soup
A tender, velvety milk soup with short egg noodles and butter—just like from a childhood daycare. The key is adding the noodles to boiling milk while stirring constantly to prevent clumping.
- Time
- 10 min
- Serving
- 397 kcal
- Ingredients
- ≈ 0,56 €
- Protein
- 13 g
Ingredients
- 1 Milk 2.5%pack 930 ml ≈ 1,07 € 300 ml
- 2 Egg noodlespack 400 g ≈ 1,37 € 35 g
- 3 Butterpack 180 g ≈ 1,76 € 10 g
- 4 Sugar 10 g
- 5 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Pour milk1 into a pot, add salt and sugar, and bring to a boil over medium heat.
Break the egg2 noodles into short pieces.
Add the noodles gradually to the boiling milk1, stirring continuously.
Simmer for 5–6 minutes until the noodles are tender, keeping an eye on the pot.
Remove from heat, stir in butter3, and mix well.
Tips
- Why it works
- Add the noodles to boiling milk so they don't stick together and cook evenly. In cold milk they turn into clumps.
- Substitutions
- Replace the sugar with honey (10 g) for a richer taste. Use ghee (10 g) instead of butter.
- Common mistakes
- The noodles stay undercooked if you look away for 2-3 minutes. They end up hard and raw-tasting.
- Storing and reheating
- Keep in the fridge for 2 days. Reheat over medium heat, stirring constantly so it doesn't burn.
- Serve with
- Serve with a piece of white bread or croutons so a child can eat them by hand.
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