Vermicelli Soup

by

Introduction

Vermicelli Soup recalls a simpler era when thin noodles, often associated with more elaborate dishes, were gently cooked in broth to produce a delicate, slurp-worthy meal. Vermicelli pasta, owing to its slender strands, cooks remarkably quickly. Cooks of old often welcomed this quality, as it saved precious fuel on the stove. Today, we appreciate it for the same convenience—a quick soup that still feels light and refined.

Typically, this soup begins with a brief sauté of onions and possibly other vegetables like carrots or celery to create a mild base. Some might skip the sauté altogether, opting to simmer everything at once in a pot of stock. Either approach captures the pasta’s subtle charm, but a small pat of butter does add an inviting richness. Vermicelli can be broken into shorter lengths to make serving easier, though leaving them long can be fun if you enjoy the occasional bit of slurping. The cooking time is minimal, so keep a watchful eye to avoid overcooked, mushy noodles.

Although we call it “vermicelli soup,” you can adapt this recipe with different thin pastas if you wish. Angel hair or capellini might work similarly. The idea remains: a simple broth, a flash of thin noodles, and a dash of seasoning. Because it’s a light dish, you could embellish it by adding chopped herbs or a swirl of cream, though it’s perfectly elegant without. In my experience, it serves nicely as a first course or an afternoon pick-me-up, reminiscent of the times when a swift pot of soup could warm both body and spirit. Vermicelli Soup remains testament to how a few modest ingredients can satisfy in a pinch while still upholding a sense of care and taste.

Ingredients (serves 4–6)

  • 4 ounces vermicelli (broken into shorter lengths if desired)
  • 1 tablespoon butter (optional)
  • 1 onion, finely chopped
  • 1 carrot, diced (optional)
  • 1 celery stalk, diced (optional)
  • 6 cups vegetable stock
  • 1 teaspoon salt (to taste)
  • 1/2 teaspoon pepper (to taste)

Instructions

  1. Sauté if Desired: In a soup pot over medium heat, melt the butter. Add the chopped onion (plus carrot and celery if using), cooking for about 5 minutes until the onions are translucent. This step is optional but adds extra flavor.
  2. Add Stock: Pour in the vegetable stock and bring it to a gentle simmer. If skipping the sauté, you can combine everything—noodles included—at once, though sautéing does yield a more aromatic base.
  3. Stir in Vermicelli: Once the stock is warm, add the vermicelli. Vermicelli cooks quite quickly (about 5 minutes, depending on the brand). Stir occasionally to separate the strands and prevent clumping.
  4. Season: Add salt and pepper, adjusting to your preference. Taste the soup as the vermicelli nears doneness; the noodles should be tender but not mushy.
  5. Check Consistency: Because vermicelli can absorb a notable amount of liquid, you may need to add a bit more stock or water if the soup becomes too thick for your liking. A lighter consistency often suits this dish best, accentuating the noodles’ delicacy.
  6. Serve Immediately: Vermicelli soup is best enjoyed fresh, as the noodles continue to soften if left to sit. Ladle into bowls and, if desired, garnish with fresh herbs like parsley or chives. For an added flourish, a squeeze of lemon can brighten the flavor.

This light, satisfying soup shows how just a handful of noodles and a few basic vegetables can create a quick meal that’s effortlessly comforting. Whether you dress it up with herbs or keep it minimalist, vermicelli soup is a reminder that cooking needn’t be complicated or time-consuming to be delicious—an idea that resonates across both past and present kitchens.


Leave a Comment