Red noodle soup

Ingredients for 4 servings:

• 1 large onion(s), red
• 150 g noodles (vermicelli, egg noodles, wedding noodles)
• ½ tube(s) tomato paste
• salt and pepper
• n. B. Spice mix (7 Bharat), Lebanese
• Broth, granulated
• 1 liter of water
• Clarified butter

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

Lebanese soup

Peel and finely chop the onion, and fry it in hot clarified butter. Then add the noodles and fry until golden brown. Only now add the water. Season with salt, pepper, 7 Bharat, and broth. Mix the tomato paste with a little water in a small bowl and add to the soup. Let the soup simmer until the noodles are tender. Serve hot. Tips: I sometimes use 1-2 chicken thighs and boil them in water with salt, peppercorns, a cinnamon stick, and a bay leaf. Then I mince the meat and add it to the soup, using the chicken broth instead of the water. You can also use any meat or fish, or vegetables like peas, carrots, leeks, and potatoes.