Ingredients

• 150 g vermicelli pasta
• 1.2 kg chicken stock
• 1 piece onion
• 2 clove garlic
• 1 tbsp tomato paste
• 2 tbsp butter
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley

Instructions

1. Prepare aromatics

   Finely dice the onion into 3mm pieces and mince the garlic cloves. Heat butter and olive oil in a large pot over medium heat for 1-2 minutes until the butter melts and starts to foam. Add the diced onion and cook for 5-6 minutes until soft and translucent, stirring occasionally. Do not let the onion brown or caramelize.

2. Add garlic and tomato paste

   Add the minced garlic to the pot and cook over medium heat for 30-45 seconds until fragrant. Stir in the tomato paste and cook for 1-2 minutes, stirring constantly, until the paste darkens slightly and becomes aromatic. Do not let the garlic burn or the mixture will taste bitter.

3. Add stock and seasonings

   Pour in the chicken stock and bring to a boil over high heat for 3-4 minutes. Add salt and black pepper, then reduce heat to medium-low and let it simmer gently for 8-10 minutes. The broth should develop a golden color and aromatic smell. Do not boil vigorously or the flavors won't meld properly.

4. Cook vermicelli pasta

   Increase heat to medium-high and bring the soup to a gentle boil. Add the vermicelli pasta and cook for 6-8 minutes, stirring occasionally to prevent sticking. The pasta should be tender but still have a slight bite when done. Do not overcook or the vermicelli will become mushy and break apart.

5. Final seasoning and serve

   Taste the soup and adjust salt and pepper as needed. Remove from heat and stir in the chopped fresh parsley. Let it rest for 2-3 minutes to allow flavors to settle. The soup should have a golden color with evenly distributed pasta strands. Do not let it sit too long or the pasta will continue to absorb liquid and become soggy.

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