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)
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
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