Homemade Egg Noodles for Soup | Easy, made-from-scratch recipe (2024)

FAQs

Do you cook egg noodles before adding to soup? ›

Should I cook egg noodles before adding to soup? No! For the best flavor and simplest technique, cook dry packaged egg noodles directly in the broth of your soup, without boiling separately in water beforehand. The exception to this is if you're making the soup ahead of time or cooking a very large batch.

How do you keep noodles from getting soggy in soup? The trick is to only add the noodles when you are ready to serve the soup. If you make a large pot of soup, reserve the pasta, and add it to each portion as you reheat it, cooking it in the soup for the time recommended on the package.

Cut into strips and spread to dry, dusting with a bit of flour so the noodles don't stick together. Let dry for approximately 2 hours. Cook noodles in boiling salted water, or hot soup, until tender, about 10 minutes.

→ Follow this tip: Adding noodles to the soup should be the very last thing you do before taking the pot off the heat. Wait until the soup is just about finished, mix in the noodles, and simmer until the noodles are about halfway cooked. The residual heat from the soup will continue to cook the pasta.

If you are making a double batch of soup to serve at a later time, you may consider cooking them separately and adding noodles to each individual bowl before adding the soup. This helps prevent the noodles from getting mushy in the refrigerator.

Since egg noodles are meant to be eaten soft, rather than al dente, you can leave them to be cooked in liquid for a longer period of time without worrying too much about overcooking them.

Egg noodles are more delicate than wheat noodles and can easily fall apart if you overcook them or stir them too vigorously.

Don't dump the whole package of noodles into the pot at once, or they will clump together and break. Add them a handful at a time, stirring gently with a wooden spoon or a fork to separate them. Don't stir too hard or too often, or you will damage the noodles. Cook the noodles until they are al dente.

The trick with noodles is to get some that will soak up the broth's nourishing, savory flavor and not go mushy. You want your noodles to maintain their structural integrity. Egg noodles are usually best, particularly if you're making them at home yourself!

How long does it take egg noodles to cook? ›

Bring a large pot of salted water to a rolling boil over high heat. Drop in the egg noodles and stir so they don't stick. Cook until just past al dente, about 10 minutes. Drain and return to the pot.

Bring broth to a boil. Add noodles (either uncooked homemade egg noodles, or dry store-bought pasta) and cook just until noodles are al dente. If using store-bought noodles, be cautious not to overcook them!

Cook the homemade egg noodles while still fresh, or set them out to dry and store the noodles for future use. As long as you have enough counter space, this recipe can be doubled or even tripled.

Fresh noodles may be dried. At room temperature, they should only be allowed to hang for drying no more than two hours to prevent possible salmonella growth.

Yes, it is possible to put a raw egg in instant ramen. One popular way to do this is to crack the raw egg into the bowl of hot instant ramen noodles and broth, then stir it quickly so that the egg cooks from the heat of the noodles and broth.

The uncooked wheat starch cannot be digested in the human gut. The raw eggs might lend a little protein but there is no precaution taken as to which kind of eggs are used (e.g. cracked/'grade C', vs. whole intact), meaning there could be a lot more salmonellae in the egg component. So just cook the noodles as intended.

Step 5: Add the Noodles

Stir in 1-1/2 cups dried egg noodles (uncooked). Return the broth to boiling and simmer, covered for about 5 minutes or until the noodles are tender but firm.