AI-generated image
Unash
Bean and noodle soup
Unash: Khorezm noodle soup with beans and vegetables, finished with yogurt
UzbekUnash is a homely soup from Khorezm, in Uzbekistan's far north-west near the Aral Sea: thin hand-cut noodles cooked in a broth of beans, onion, carrot and tomato, then finished in the bowl with a spoon of sour katyk and fresh herbs, so it tastes both rich and tangy. Families in Urgench make it on winter evenings, often without meat. A common mistake is cooking the noodles in the soup for too long, which makes it thick and gluey. Chef's tip: add the noodles only when the beans are fully tender, and serve within 5 minutes so they stay springy.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the noodles
- 7 oz plain flour
- 1 egg
- ¼ cup water
- ¼ tsp salt
For the soup
- 14 oz cooked red kidney beansdrained
- 3 tbsp sunflower oil
- 1 onionchopped
- 1 carrotdiced
- 1 tbsp tomato purée
- 6 ¼ cups vegetable stock
- 1 tsp salt
- ½ tsp black pepper
To serve
- 5 ½ oz katyk or plain yogurt
- ½ oz fresh dill and corianderchopped
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (7)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Knead 7 oz plain flour, 1 egg, ¼ cup water and ¼ tsp salt into a firm dough. Rest 20 minutes, roll thin and cut into 5 mm noodles.
20 minStep 2: Fry 1 onion in 3 tbsp sunflower oil over a medium heat for 6 minutes, add 1 carrot and 1 tbsp tomato purée and fry 4 minutes more.
10 minStep 3: Add 6 ¼ cups vegetable stock, 14 oz cooked red kidney beans, 1 tsp salt and ½ tsp black pepper and simmer for 25 minutes, until the vegetables are soft.
25 minStep 4: Add the noodles and simmer for 4–5 minutes, until tender. Common mistake: cooking them longer; the soup turns gluey.
5 minStep 5: Serve straight away with a spoon of 5 ½ oz katyk or plain yogurt and ½ oz fresh dill and coriander in each bowl.
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 16 g
- Carbs
- 64 g
- Fat
- 11 g
- Fibre
- 9 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does unash take?
- About 90 minutes in total: 30 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of egg?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Tiyula itumBlack beef soup
Tiyula itum, 'black soup', is the pride of the Tausug people of Sulu in the far south of the Philippines, cooked for weddings, Eid celebrations and when guests come home. Beef (it is a halal, pork-free dish) is simmered with ginger, lemongrass and turmeric, then darkened with pamapa itum, a paste of grated coconut toasted until almost black and pounded with spices. The broth looks dramatic but tastes smoky, earthy and gently peppery, with heat from chillies. Serve it with plain rice. Chef's tip: toast the coconut slowly, stirring all the time, until it is very dark brown but not ashy; burnt-to-ash coconut tastes bitter and ruins the soup.
Filipino
Ful nabitSprouted fava bean soup
Sprouted beans are ladled out with their cooking liquor in Cairo homes when the weather turns cold or someone is feeling run down, and Egyptians swear by the broth as a pick-me-up. The beans are soaked and left to sprout for a few days, then simmered with onion, garlic and cumin into a light, earthy soup that is sharpened at the table with plenty of lemon. You can eat the beans with a spoon or pop them from their skins. Allow 3 to 4 days for sprouting, although the hands-on work is only about 20 minutes. People with G6PD deficiency (favism) must not eat fava beans. Chef's tip: stop the sprouting when the shoots are about 1 cm long; longer sprouts taste grassy and bitter.
Egyptian
BabboucheSpiced snail broth
After dark in Marrakech's great square, the babbouche stalls are recognisable by their steaming cauldrons and the toothpicks laid out by every bowl. Small land snails simmer in a dark broth of liquorice root, aniseed, thyme, caraway, bitter orange peel, chilli and a bundle of herbs that sellers say has fifteen ingredients, believed to soothe the stomach and warm you on a cold night. You pick the snails out with a toothpick, then drink the peppery, herbal, faintly sweet broth. At home, buy live snails sold for cooking, already purged by a reputable seller, discard any with broken shells or that do not move or retract when touched, and cook them through for at least 45 minutes. Chef's tip: keep the spices in a muslin bag; the broth stays clear and you avoid crunching on seeds.
Moroccan