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simmering in chicken broth. and i want to add some ache bebe (acini de pepe: tiny little balls of noodly stuff, kinda like those stars campbells has)
im worried that if i dont eat all this(definitly not happening) that the pasta will absorb all the broth in the fridge. should i just add another big can of broth? or is there any super uber chef way of stopping it from making my soup into mushy slop?
what i would do in this case is cook the noodles in a seperate pan with some more broth,and add a ladel or 2 from the soup,that way you get the flavor in the noodles and they dont absorb all the broth.Then you just put the cooked noodles you want in a bowl and ladel the soup in.Or after the noodles are cooked they will have most the moisture they can hold,so then you could add them.but lots of places especially oriental places do it that way,by cooking the noodles then adding the broth/soup seperatly over them,that way you also dont have to worry about them getting soggy when you reheat because they are overcooked.You can simnply cook what you need.
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