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| Savory Noodles Broth (Ethiopian) |
Introduction
I remember first encountering Ethiopian cuisine in a crowded community dinner hall in Addis Ababa. The table overflowed with injera, intensely spiced stews, and, tucked in the corner, a surprisingly delicious noodle soup. This savory noodle broth paired tender pasta with a powerful berbere-infused broth and, instantly, it stole the show. Noodles aren’t the hero of the typical Ethiopian banquet—teff flatbreads reign instead—so I later learned this dish likely sprouted in diaspora families. Italian pasta, leftover from the colonial era, slipped between injera and lentils, and the two cultures fused beautifully. Food bloggers and pop-up stalls then shipped it around the globe. Today it satisfies anyone yearning for a warming, veggie-rich supper.
For friends in the US and Europe, it’s like a spicy ramen and lentil stew rolled into one: cozy, simple, and crave-worthy. The broth warms you from the inside out but stops before it takes the roof off, so your taste buds receive a little nudge, not an avalanche. The soup IO’s the rainy-day dinner and the laid-back potluck starter—easy, fragrant, and surprisingly elegant.
Ready to whip up a bowl of savory Ethiopian-inspired noodle broth that really hits the spot? This recipe is super easy and needs only a handful of ingredients you probably already have on hand. Let’s steep those noodles in flavor and have some fun in the kitchen!
Ingredients
-Makes 4 to 6 servings.
-Quick tip: Berbere is the key flavor player—it’s a spicy Ethiopian mix that includes chili, garlic, and a handful of other spices. If you can’t track it down, you can sub in equal parts smoked paprika, cayenne, and a sprinkle of cumin. But honestly, the real deal is what makes this dish sing.
-300 g / 10.5 oz any noodles (spaghetti, rice noodles, or egg noodles work)
-2 tbsp / 30 ml veggie oil or ghee (go for the ghee for a buttery touch)
-1 big onion, finely chopped (about 200 g / 7 oz)
-3 garlic cloves, minced
-1 tbsp / 15 g fresh ginger, grated
-2 to 3 tbsp / 10 to 15 g berbere (add more if you like some spice)
-1 tsp / 2 g ground cumin
-200 g / 7 oz red lentils, rinsed (extra fiber and protein)
-1.5 liters / 6 cups vegetable or chicken broth
-2 medium ripe tomatoes, chopped (about 300 g / 10.5 oz)
-1 carrot, scrubbed, chopped (about 100 g / 3.5 oz; it sweetens the soup)
-Sea salt and crushed black pepper, to taste (1–2 tsp / 5–10 g salt is about right)
-Juice from 1 juicy lemon (about 30 ml / 2 tbsp; brightens every bite)
-A small handful of fresh cilantro or parsley, chopped, to finish
Optional: 100 g / 3.5 oz spinach or kale, roughly torn, as a healthy pop of color
Preparation steps
-Heat the oil or ghee in a large saucepan over medium heat. Toss in the onion and cook, stirring occasionally, until it is soft and golden, about 8–10 minutes. The onion softens and sweetens, forming a savory base for the soup.
-Add the minced garlic, ginger, berbere spice, and cumin. Stir for 1–2 minutes until the spices begin to smell incredible; they’ll release a warm, fragrant scent that fills your kitchen.
-Fold in the chopped tomatoes and the carrot (if you’re using it). Let everything simmer for another 4–5 minutes until the tomatoes collapse and turn into a rich, chunky sauce.
Bring the pot to a good boil, then turn the heat way down so it’s barely bubbling, and let it simmer for 15 to 20 minutes, or until the lentils are soft and the broth thickens up a touch.
-While the broth simmers, grab another pot of boiling salted water and drop the noodles in. Cook them according to the package—eight to ten minutes is usually right. Drain them and set them aside. This keeps them from getting soggy when they meet the broth later.
-If you’re tossing in greens like spinach, drop them into the broth for the last 2 to 3 minutes until they wilt. Squeeze in the lemon juice, give a taste, and add a bit more salt or pepper if it needs it.
-To serve, scoop the cooked noodles into bowls and pour the steaming broth over the top. Sprinkle with chopped cilantro or parsley. A lemon wedge on the side? Yes, please, for even more bright flavor.
Tips & Variations
-This noodles broth is all about using what you’ve got and what you like. If berbere feels too spicy, cut the amount and throw in a bit more cumin for cozy flavor without heat. Want a more filling bowl? Add diced potatoes or a can of chickpeas with the lentils—both soak in the broth’s tasty goodness and keep you satisfied.
-Got colleagues on a gluten-free kick? Just swap regular noodles with rice noodles or even quinoa for a flavorful remix.
-Keeping it vegan? Simplest move—grab vegetable broth. Want a meaty twist? Toss in shredded rotisserie chicken during the last simmer. Bonus: cook the broth the night before and let it chill in the fridge. Tastes crazy good the next day when the spices hang out and mingle. In a rush? Use pre-cooked lentils. This soup is the ultimate Easy Savory Noodles Broth you’ll keep curling up with on chilly evenings.
Closing
Making this Savory Noodles Broth is like spooning a little Ethiopian warmth into your kitchen. The original dish is all about bold spices and sharing. In Ethiopia, families gather around a platter of injera, tearing off bits of the flatbread to scoop up stews. This broth channels that vibe, warm noodles begging to be shared. Fun fact: the berbere spice we sprinkle in came together on ancient trading trails, blending Ethiopian chili with sweet spices and bits we borrowed from India and the Middle East. It’s a flavor passport in a bowl.
So gather the crew, dig in, and then sail back for more global recipes! Switch in a boatload of veggies or tone down the spices? Tell me about your remix in the comments!