From the Thermomix Australia Kid’s Lunch Box and After School Snacks cookbook
1 small Onion, cut in half
1 clove Garlic
Small bunch of Parsley/Dill/Basil (optional)
6 Ripe Tomatoes, cut in half
2 tbsp Cream (optional)
2 Stock Cubes or 2 tbsp of TM Stock Concentrate
3 tbsp Plain Flour
Place onion, garlic and herbs (if using) in the bowl and chop for 3-4 seconds on speed 6.
Add oil and sauté for 2 minutes at 100ºC on speed 1.
Add tomatoes and chop for 6 seconds on speed 6.
Add water and stock cubes and cook for 10 minutes at 100ºC on speed 1.
Place eggs and flour in a ceramic bowl and beat with a fork to obtain pancake like consistency. In the last minute of cooking increase the speed to 2 (add cream if using) and pour in slowly through the hole the egg mixture and this will create the noodles which will cook instantly.
Tips & Variations
If you would like a very smooth consistency and hide a lot of the vegetables so kids will eat them just puree the soup first before dropping the noodle mixture in.
If you would like wholemeal noodles mill your own wheat first. Buckwheat flour for Gluten Free Noodles is also fine to use.
If you would like very fine noodles like in Chinese chicken and corn soup, add 2 tbsp water into the egg mixture. The thinner the mixture the finer the noodles.
Use the noodles in Mushroom Soup (recipe Australian Cookbook).
Use zucchini, broccoli or spinach instead of tomatoes and cook zucchini, broccoli or spinach soup. Green is great Thermomix colour. Then add the noodles.
Use 3 tbsp of vegetables concentrate (or chicken stock) in 1.5L of water and cook for 8 minutes at 100ºC on speed 1. Then drop noodles into this clear soup on speed 2.
Great for hungry kids after school! Popular favourite! Let’s make it an Australian favourite.