Aush Afghan Noodle Soup – Warm-Weather Treat

Aush Afghan Noodle

Aush isn’t Afghanistan’s national dish, but it’s a close second. Every household has it’s own recipe for Aush Afghan Noodle Soup.

This recipe is adapted for items you can find easily in your local grocery store. But, if you have access to a middle eastern supermarket you can find more authentic ingredients like Kashk (yogurt on steroids) and noodles made specifically for this dish. 

This version is pretty great also. I made this one with a plant based ground ‘meat’, but you can use any form of ground meat you like, cubed tofu, or do what my mom used to do and add a bag of frozen mixed veg. It’s delicious any way you make it.

People around the world love their noodle soups. Afghanistan is not alone:

Laksa (Southeast Asia), Pho (Vietnamese), Capellini en brodo (Italian), Pad Thai (Thailand), and even America, with Campbell’s.

(Who didn’t have that as a child?)

When the months get cooler, everyone craves warm comfort food. This dish has everything you need. A delicious broth, savory sauce, and tasty toppings. Make this dish, your family will thank you for it.

Also try our garlic yogurt sauce recipe and our Afghan green sauce recipe. If you make this Aush Afghan Noodle Soup, take a picture and tag us on Instagram at “Afghancooks” and we will repost it.

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Aush Afghan Noodle

Aush Afghan Noodle Soup


  • Author: MirriamSeddiq
  • Total Time: 45
  • Yield: 6 people 1x

Ingredients

Scale

For the Sauce

  • 3 Tblsp Oil
  • 1 Large Onion
  • 1 Tblsp Ginger-Garlic paste or 3 cloves minced garlic and 2 tsp minced ginger
  • 2 Tblsp Tomato Paste
  • 1 lb Ground Meat, meat substitute, tofu
  • 1 28 oz. Can chopped, diced, crushed tomatoes or tomato sauce
  • 2 tsp Ground Coriander
  • 2 tsp Ground Cumin
  • 2 tsp Paprika
  • 2 tsp Salt
  • 1 tsp Turmeric
  • 2 tsp Black Pepper
  • 1.5 cup Water

For the Yogurt Sauce

  • 1 cup Yogurt
  • 1 cup Sour Cream (or Kashk if you can find it)
  • 1/3 cup lemon juice
  • 2 tsp salt
  • 2 tsp dried dill
  • 1 Tblsp dried min
  • 3 Cloves garlic, crushed or finely minced

For the Noodles

  • Spaghetti, Linguini, or any other type of dried noodle (macaroni is also popular)
  • 1 Can Kidney Beans
  • 1 Can Chick Peas (garbanzo beans)

Chopped fresh cilantro or parsley and jalapenos for garnish (optional)

 


Instructions

Start by making the sauce

  • Place a large saucepan on a burner over medium-high heat and add the oil. When the oil is hot, add the onions and cook for about 2 minutes, until the onions start to become translucent and fragrant. Turn down the heat to medium.
  • Add the ginger garlic, coriander, cumin, and turmeric. Cook for about 30 seconds stirring constantly.
  • Add the tomato paste and allow it to cook with the spices for another minute. You want the tomato paste to darken slightly. Don’t worry about brown bits on the bottom of your pan, just constantly stir and scrape.
  • Add the meat, or meat substitute. If you are adding tofu or vegetables do not add that now. Cook the meat until brown, about 5 minutes. Remember to stir and scrape. Add the salt and pepper.
  • Once the meat is browned, add the canned tomatoes and the water. Stir up all the cooked on bits on the bottom.
  • Check for salt. Add more if it is needed.
  • This is the time to add the tofu or frozen veg if that’s what you are using.
  • Cover and put on medium low heat while you work on the noodles.

Make the noodles

  • In a large pot filled with water and generously salted, cook the noodles according to the package directions, but for less time than indicated on the package. If you have long noodles, it is customary to break the noodles. The noodles should be very al dente since they will continue to cook during the rest of the recipe. While the noodles are cooking, make the yogurt sauce.

Make the yogurt sauce

  • In a large bowl, combine the yogurt, sour cream (or kashk), lemon juice, garlic, salt, dill and mint. Remember to taste to make sure there is enough salt. Set aside and wait for the noodles to get to the very al dente stage.

Put the whole thing together

  • When your noodles are almost cooked, add the kidney and garbanzo beans into the pot (do not drain the noodles, the pasta water becomes the broth) and allow to warm through.
  • Slowly add half the yogurt sauce, stirring to make sure it gets thoroughly incorporated. Let simmer until noodles are fully cooked.
  • Add half the meat sauce and stir again to incorporate. Let simmer another minute or two. Check for salt and add more if needed.
  • Take off heat. You can serve from the cooking pot like pictured above or transfer to a large serving bowl. Top with the remaining yogurt sauce, meat sauce, chopped cilantro or parsley and jalapenos and enjoy.
  • Add the

Notes

If you have any questions about this Aush Afghan Noodle Soup, hit me up on twitter @mirriam71. Or, Instagram at @afghancooks.

  • Prep Time: 15
  • Cook Time: 30
  • Category: Soup
  • Cuisine: Afghan

Keywords: soup, noodle soup, Afghan food, afghan recipes, afghan, winter food, winter soup, vegetarian, vegan, meatless, meat, ground beef, ground turkey, tofu, hearty

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3 Comments

  1. Your much better cook than your mother.
    Your mom make good Steak. Haha

  2. Is there any way you can improve the contrast on the printable recipe? As is, I have to copy and paste to make it readable.

    1. Hi Steve. Can you explain a little more. We want to fix this. Do you think it would be better of we used a different color?

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