Milk soup with noodles; recipes for kids, just like in kindergarten

Milk soup with noodles - recipes for kids, just like in kindergarten

What do you eat most often for breakfast? My daughter loves semolina porridge, which is what we usually have for breakfast on weekends. But personally, I love milk noodle soup. It is tasty, nutritious and very simple to prepare. I think this is a good breakfast for the whole family.

And, by the way, if your kids don’t particularly like porridge, then try to prepare them such a soup, because most children love pasta, and here noodles are located. I am sure that your little gourmets will like this dish.

In fact, there are no difficulties in the manufacturing process. If you like it thicker, then add more noodles, if you like it thinner, then add less. I think after reading this article you will no longer have any questions.

Milk soup with noodles, like in kindergarten (recipe for 1 serving)

I cook this way all the time, and my family really likes it. The soup comes out quite watery. It turns out to be a good breakfast, which all the kids usually adore. Here you can eat any pasta, noodles or stars. Anything, as long as it pleases you.

vermicelli – 4 tablespoons;
milk – 1 glass;
salt and sugar to taste;
butter.

1. Pour very little water into the pan and place it on the stove.

This is done to prevent the milk from burning.

2. When the water starts to boil, pour in the milk and add a pinch of salt to it.

Let it warm up a little and add the vermicelli along with sugar. I put one tablespoon per glass of milk, but use your own preference.

3. As soon as the milk boils, immediately remove the pan from the heat. Cover it with a lid and let it brew for a few minutes.

Such small pasta cooks very quickly. If you overcook them, everything will turn into a tasteless mass.

4. Pour our milk soup into plates and add a piece of butter. Let's enjoy a beautiful day that started with such a delicious meal!

How to prepare milk soup with noodles for babies (for 2 servings)?

This recipe specifies the amount of ingredients for two servings, but the manufacturing process itself is basically the same everywhere. Add salt and sugar to taste. I usually add less than a tablespoon of sugar to one glass of milk; some may find it sweet, so use your own taste preferences.

milk – 0.5 l;
vermicelli – 30-50 g;
salt and sugar to taste;
butter – 5 g.

1. Pour milk into a saucepan or saucepan and bring it to a boil.

2. Add sugar, salt and vermicelli. Stir and cook over low heat for 7-10 minutes, stirring the soup from time to time.

The more pasta you add, the thicker your dish becomes.

3. Pour into plates and add a piece of butter if desired. I think it’s a good start to the day, what about you?

Video on how to properly cook vermicelli milk soup with potatoes

Quite often, milk soup with noodles is also prepared with potatoes. The dish is not sugared, it turns out very satisfying and nutritious. It is better to eat it in the first half of the day, then you will not get hungry for a long time. Try it and you will definitely like it!

milk – 1 glass;
water – 0.5 l;
potatoes – 3 pcs.;
vermicelli – 100 g;
salt – 0.5 tsp.

This soup captured the hearts of not only children, but also adults. Therefore, try to somehow create such a tasty dish for yourself for breakfast, and you will literally be satisfied!

Recipe for savory milk soup with fried vermicelli

The highlight of this recipe is the fried vermicelli. It gives soup with milk a special taste and smell. I'm sure you will like this flavor combination of products. You can add butter, because, as we know, “you can’t spoil porridge with butter.”

milk – 600 ml;
vermicelli – 100-150 g;
salt and sugar to taste.

1. Heat the milk in a saucepan over low heat, and at this time pour the vermicelli into a dry frying pan and brown it over medium heat.

Stir the milk so that it does not burn.

This is the beautiful color the pasta should be.

2. Pour them into almost bubbling milk, adding salt and sugar to taste.

Cook until done, stirring constantly. This soup will amaze your household with its extraordinary taste!

How to cook soup with noodles and milk in a slow cooker?

You may ask, why cook such an ordinary dish as vermicelli milk soup in a slow cooker? Everything is very simple, using this miracle kitchen gadget, you will not need to stand and constantly stir the milk. The main thing is to let the milk boil, and then the pasta will rise on its own until ready in the heating mode.

milk – 3 multi-glasses;
water – 1 multi-glass;
vermicelli – 1 multi-glass;
salt - a pinch;
sugar – 2 tablespoons;
butter to taste.

1 multi-glass = 160 ml.

1. Pour water and milk into the multicooker bowl and turn on the “Porridge” mode and leave it with the lid open.

2. Add sugar, salt and vermicelli to boiling milk. Switch to the “Heating” mode and leave it with the lid closed for 10 minutes.

That's all, a tasty and necessary breakfast for the whole family is ready. Place a cube of butter on a plate if you like.

These light and tasty soups can be prepared from the most common products that you most likely already have at home. Therefore, next time you think about what to quickly and deliciously feed the kids and adults in your family for breakfast, remember about noodle milk soup. This is a real find, which you won’t spend a lot of time preparing. And the whole family will be full and satisfied!

Milk soup with noodles

Milk soups are usually prepared for children and included in the menu of preschool and school institutions. Not only children, but also almost all adults adore this dish for its special tender taste and the nostalgic pleasure of remembering childhood.

Any mother probably understands the recipe for milk soup. But does everyone get it right the first time? Which milk is better to choose? What kind of pasta and how much should I add so that the soup is not too thick? How long to cook? Now we will try to find answers to all these questions.

General manufacturing principles

You can prepare the soup with ordinary store-bought noodles or with homemade noodles. It is better to choose high-quality pasta, preferably made from hard flour - it will not fall apart during cooking and will not turn into a sticky porridge. You can buy ordinary small vermicelli or ultra-thin, so-called “spider web”, which is prepared in almost a matter of seconds.

Normalized milk of 2.5% and 3.2%, which is sold in bags, is suitable. You can eat it whole, but only diluted in water. Baked milk is also suitable, which can be purchased in a store or melted independently at home. Here it is important to pay attention to the fat content of the milk. The higher the fat content, the higher the calorie content of the soup. Very fatty store-bought and especially home-made milk should definitely be diluted with water, especially if you are preparing children's soup.

Correct proportions

In order for noodle soup cooked with milk to be tasty and tender, you need to calculate the proportions correctly. The soup should not be very thick. Therefore, you need to add exactly as much pasta as indicated in the recipe. You can pour a little less, but not more, because during cooking the dough swells a lot, absorbs liquid and increases in volume. The best amount of vermicelli for milk soup is 0.5 cups (size 200 ml) per 1 liter of milk.

Tricks and useful tips

1. Choose the right dishes. To avoid burning, it is best to cook in a saucepan or in a saucepan with a thick bottom and certainly over low heat.
1. Do not let the milk burn. To prevent anything from burning, you should not move too far from the pan. Stir the dish constantly during the cooking process. Most often, whole milk burns, so to make milk soups with noodles, it must be diluted with water. You can also use this trick: first pour cool water into the bottom of the pan, and then add milk in a narrow stream.
1. Pour vermicelli only into boiling liquid. There are several methods for making milk soups, but the generally accepted rule says that pasta should only be dipped into bubbling milk, stirring continuously so that the noodles do not clump together and stick to each other.
1. Be careful not to overcook the pasta. Usually, vermicelli cooks very quickly, in just over a minute. Therefore, you can actually remove the soup from the stove immediately after it boils, as soon as the vermicelli reaches half-cookedness. While the soup cools, it will absorb some of the hot water, become softer and not boil over.
1. If you like thick milk soup, like jelly, add a little starch to it (0.5 tsp per 1 liter of milk). To do this, separately dissolve the starch in a cup of cool milk, pour in at the very end of cooking, 2-3 minutes before readiness, bring to a boil and immediately remove from heat.

Some housewives are unable to cook vermicelli in milk; it remains raw and hard, and the milk burns. What to do in this case? The problem is easily resolved. Cook the vermicelli in bubbling salted water, like regular pasta, until fully cooked, following the directions on the package. Later, drain in a colander to drain all the liquid, and immediately add to the bubbling milk, boil the soup and remove from heat.

Ingredients

milk – 400 ml
water – 100 ml
vermicelli – 50 g
sugar – 1 tbsp. l.
salt – 1 chip.
butter – 1 tsp.
vanillin on the tip of a knife - optional

Manufacturing

The development is quite ordinary. I take a ladle with a thick bottom and a non-stick coating. I pour cool water into it first, and then milk. If you have store-bought milk with a fat content of 2.5%, then you don’t have to dilute it, but just rinse the ladle with water. I definitely dilute whole and very fatty ones, then the soup will turn out the most tender and will not burn.

I put the ladle on the stove over low heat. I stir constantly so that it doesn’t burn and run away. As soon as the milk warms up, I put a piece of butter in there and let it dissolve. Of course, you can add oil at the very end or completely exclude it from the list of ingredients if you are cooking for children.

I patiently bring it to a boil. As soon as it boils, add salt - just 1-2 small pinches will repeatedly improve the taste of the soup. I immediately add sweet sand, and also vanilla on the tip of a knife for a pleasant smell. If you have vermicelli made from hard flour, then sugar can be added at the very end of production, then the soup literally will not burn.

I pour vermicelli into the bubbling milk, slowly and carefully, stirring the soup so that it does not stick together and form one lump. I measure out the amount of pasta by the handful. For 500 ml of water I take 1 huge handful, with all my heart, this is approximately 50 grams.

I continue to cook over low heat, stirring, for no more than 1 minute. It all depends on the type of pasta. If you have “Gossamer”, then remove it from the stove immediately after boiling, cover with a lid and wait a few minutes, it will evaporate without the help of others. Hard varieties need to be cooked a little longer and tasted; the inside of the vermicelli should be soft, but not overcooked. Keep in mind that it will swell in hot water and still reach its condition.

Milk soup with noodles

Milk soup with noodles is a dish that for almost everyone remains only a memory of early youth and is perceived only as children's food. After all, the combination of pasta with milk and sugar seems like a rather unusual idea, suitable only for the inexperienced taste of children. Naturally, such milk soup cannot be perceived as a regular first course for lunch, but it can serve as a good substitute for our usual porridges. The taste, composition and preparation of this dish are virtually no different from viscous milk porridges, not to mention the fact that pasta is the same grain product as rice, oats, buckwheat and other cereals.

Milk soup is so quick and easy to prepare that it gives a head start to most favorite cereals and can be a good breakfast both on hectic weekdays and on a leisurely weekend. In terms of its nutritional properties, it is in no way inferior to ordinary cereal dishes, since wheat contains a lot of valuable fiber, vitamins, minerals and other substances necessary for our health. Like other milk porridges, this dish can satisfy hunger forever and, for several hours, feed the body with energy for active intellectual and physical activities.

This sweet noodle soup is perfect for feeding big and small babies, because they almost constantly eat it with a huge appetite, combining both pleasure and benefit in one ordinary dish. Most adults are also able to appreciate the gentle milky taste and thick, rich consistency of this soup, so there is no shame in including it in your diet from time to time as a tasty and healthy breakfast for the whole family. Try to prepare milk soup with noodles for kids and adults, and you will definitely appreciate this time-tested and immediately undeservedly forgotten recipe!

Necessary information

Difficulty level:	1*	Serving Size:	200 g
Preparation time:	30 minutes	Calorie content per serving:
Number of servings:	5	Cost of one serving:	11 rub.

How to cook milk soup with noodles - a traditional milk soup recipe for kids and adults with step-by-step photos

INGREDIENTS:

800 ml milk
200 ml water
100 g vermicelli (8 tbsp.)
2 tbsp. l. Sahara
10 g butter
2 pinches of salt
vanillin on the tip of a knife

COOKING METHOD:

1. In order to prepare milk soup with noodles, pour water into a saucepan and put it on medium heat.

2. When the water is hot, add a piece of butter and wait until it melts completely.

3. Pour cool milk into the pan and bring it to a boil over medium heat.

4. After boiling, add salt, sugar and a small pinch of vanillin to the milk if desired.

5. Add vermicelli evenly into the bubbling milk, vigorously stirring the soup with a spoon as you add it.
In the first few minutes after adding vermicelli, the soup also needs to be stirred frequently, because raw vermicelli very easily sticks together into lumps, which makes it not very attractive and slows down cooking inside very much. 6. Cook the milk soup over low heat at a low simmer for 5 - 7 minutes until the vermicelli is ready. Cover the finished soup with a lid and let it brew for 10 - 15 minutes before serving.

A savory and very tender milk soup with noodles should be served hot or warm, adding a piece of butter to each plate if desired. It is better to eat it all at once and not leave it for the next day, because vermicelli tends to swell in milk and lose its taste characteristics. Bon appetit!

How to prepare dietary milk soup with noodles

Milk soup with noodles has a fairly low calorie content, which is 103 kcal per 100 g of finished dish. This makes it a good weight maintenance and diet food. To further reduce the calorie content of milk soup, it is recommended:

1. To make it, use skim milk diluted with water in a ratio of 1: 1.

2. Reduce the amount of sugar in the dish or replace it with jam or honey.

3. Avoid adding butter completely.

4. Choose vermicelli or other pasta only grade A from hard wheat.

Savory recipes for milk noodle soup

Soup for breakfast? What a great one! If you want to prepare a tasty and nutritious breakfast for yourself and your children, then take note of the recipes for milk noodle soup. A regular dish from the kindergarten menu will appeal not only to children, but also to adults. Read our article about how to choose ingredients and how to prepare such a soup.

Traditional recipe for milk noodle soup for kids

Before we start making milk soup with pasta, we’ll tell you a little about the choice of products for a regular recipe.

Milk. It would seem that if we are talking about food for babies, we should choose the best quality without adding water. But not in this case. Baby food does not have to be extremely fatty, so milk must be diluted with water in any case. The proportions are approximately the following: for 4 parts of milk from the store with a fat content of 2.5%, you need to add 1 part of water. If you take homemade milk, then feel free to dilute it with water 1 to 1. Please note that the recipe also includes butter, which also adds calories. Therefore, be sure to dilute the milk with water, without worrying that the taste will not be rich.

Vermicelli. One of the problems when making such a milk soup is that the vermicelli does not have time to boil. Indeed, pasta cooks more slowly in milk than in water. At the same time, long boiling worsens the taste and benefits of milk. To make the dish a success, choose narrow vermicelli or shaped pasta in the form of stars and flowers for baby food. Also remember that flour is very soft and increases in volume. To prevent the soup from becoming too thick, follow the directions in the recipe.

What we need for 1 serving:

Milk 2.5% - 1 glass;
Water – ¼ cup;
Vermicelli – 1 tablespoon with top;
Sugar – 2 teaspoons;
Salt – a small pinch;
Butter – 5 gr.

It is better to choose a pan with a thick bottom and try not to leave it during the entire cooking. Even diluted milk can dry out and give the soup a nasty taste. Pour water into the bottom of the pan and place on fire. Let it boil, and then add sugar, salt and milk. As the liquid begins to boil, reduce the heat to low and add the vermicelli. Leave the soup on the fire for 5-7 minutes, stirring occasionally, and then turn off the stove and let the noodles brew and soak in milk for 10-15 minutes. Before serving, place a piece of butter on each plate.

You should not cook this dish for future use. Only freshly cooked soup has the best taste. Later, the pasta will swell, the starch content will go into liquid and the taste will no longer be the same.

The usual recipe for milk soup with noodles in a slow cooker

This recipe is good for those who are afraid that the pasta will remain tight and not cooked through. In addition, it is suitable for owners of multicookers.

Milk 2.5% - 1 glass;
Water – ¼ cup;
Vermicelli – 1 tablespoon with top;
Sugar – 2 teaspoons;
Salt – a small pinch;
Butter – 5 gr.

First, we will cook the noodles in the usual way. Grease the multicooker bowl with butter, pour in the vermicelli, and then pour in water. Set the “Pasta”, “Pasta” or “Steam” mode depending on your multicooker model and indicate the cooking time indicated on the pack plus 2-3 minutes. Open the lid, add milk, salt and sugar, turn on the “Cooking” mode. Once everything boils, you can turn it off. But don’t rush to pour it into plates. Let the soup sit for about 10 minutes.

Recipe for milk soup with noodles, carrots and potatoes

This recipe is the most satisfying, but not the least tasty. By the way, most often people of the Russian generation remember this particular manufacturing option.

Recipe for 4 servings:

Milk – 800 ml;
Water – 200 ml;
Vermicelli – 4 tablespoons with top;
Potatoes – 2 pcs.;
Carrots – 1 pc.;
Onions – 1 pc.;
Butter – 50 g;
Salt to taste;
Greens - a bunch of parsley.

First we need to boil the vegetables - carrots and potatoes. Cut the vegetables into cubes or sticks, place in a pan with water and cook until soft. Melt the butter in a frying pan and brown the onion in it, and then add the boiled carrots and potatoes. Pour water into a saucepan, add salt and boil. As soon as the first bubbles appear, pour in the milk, and then pour in the pasta. After 5 minutes, transfer all the vegetables from the frying pan, a finely chopped bunch of parsley into the pan and cover with a lid. The stove can be turned off. Let all the ingredients “come together” for another 10 minutes, and then serve the dish.

Recipe for vermicelli soup with coconut milk

Naturally, this recipe for a special soup is not suitable for children. But almost all adults will like it, especially those who strive to eat right. Instead of cow's milk we will take coconut milk, and instead of vermicelli - all kinds of noodles.

Recipe for 4 people:

Coconut milk – 500 ml;
Water – 250 ml;
Wheat or rice noodles – 100 g;
Peeled shrimp – 200 g;
Chili pepper – 1 pod;
Paste for Tom Kha soup;
Lime – 1 pc.

Pour water into the pan and add the paste with spices for the soup in accordance with the instructions. Heat the mixture to a boil and add the noodles. The fire must be reduced to medium. Cook everything together for about 5 minutes, and then add the peeled shrimp, coconut milk and hot pepper. After the water has boiled again, count another 5 minutes and turn off the stove. Add lime juice to the soup and mix everything. Pour the soup into broth bowls and, if desired, decorate the top with cilantro or parsley.

How to make coconut milk at home

Naturally, it is difficult to repeat the composition of Tom Kha paste without the help of others, because it includes many exotic ingredients, but coconut milk can be made cheaper. If you've ever taken a whole coconut, you'll notice that there's actually no milk in it. But hypermarkets allow us to purchase such milk in cans at a premium price. But you can make it yourself from coconut flakes. For this we need 1 coconut and half a liter of water. Break the nut, separate the snow-white part and grate it. Pour this mixture with warm water and leave for 5-6 hours. When the required time has passed, take a whisk and whisk the mixture so that the water is better saturated with coconut juice. You can also create this with your hands - grab handfuls of coconut and squeeze it. When the color of the water becomes rich and not transparent, the milk is ready. Squeeze out the shavings and drain the water into a separate container. Coconut milk is also made in production using the same principle.

Milk noodle soup is the perfect breakfast dish. It has a perfectly balanced carbohydrates, proteins and fats to start your day off right. Moreover, it is completely easy to prepare. Use our recipes or tell us in the comments about your own secrets for making this dish.