Aush (Afghan Noodle Soup with Yogurt and Meatballs) (شآ)
The Quirky Foodster Team
Ingredients
- Flat wheat noodles — 200 g (7 oz)
- Ground beef — 200 g (7 oz)
- Onion, finely chopped — 150 g (1 medium)
- Red kidney beans, cooked — 150 g (3/4 cup)
- Fresh coriander, chopped — 20 g (1/3 cup)
- Fresh dill, chopped — 10 g (2 tbsp)
- Beef or vegetable stock — 1.2 L (5 cups)
- Plain yogurt — 200 g (3/4 cup)
- Garlic, crushed — 5 g (1 clove)
- Dried mint — 3 g (1 tsp)
Method
- Mix ground beef with a small amount of chopped onion and roll into small meatballs.
- Bring stock to a simmer in a large pot and add the meatballs; cook for 10 minutes.
- Add the remaining onion and kidney beans and simmer for 10 minutes.
- Add the noodles and cook until tender, about 8-10 minutes.
- Stir in the chopped coriander and dill just before serving.
- Mix yogurt with crushed garlic and swirl into each bowl, finishing with dried mint.
Introduction: A hearty noodle soup packed with herbs, small meatballs and beans, topped with garlic yogurt and dried mint.
Cultural Background: Aush is closely related to noodle soups found throughout Central Asia and Iran, and is a favourite winter dish in Herat, where it’s often served as a full meal rather than a starter.
Tips: Keep meatballs small so they cook through quickly without overcooking the noodles. Add the herbs at the end to keep their flavour bright.
Variations: Use dried whey (kurut) instead of yogurt for a more traditional tang. Add mung beans alongside kidney beans for extra texture.
Vegetarian/Vegan: Omit the meatballs and use vegetable stock for a vegetarian version; the dish remains authentic in spirit as meat-free ash variations exist regionally.
Serving Suggestions: Serve hot as a full meal with a side of fresh naan.
Storage: Refrigerate for up to 3 days; noodles will continue to absorb broth.
Reheating: Reheat on the stovetop with a splash of extra stock or water to loosen the noodles.
Nutrition: 390 kcal | Protein 22g | Carbs 48g | Fat 11g
FAQs:
Q: Can I use other noodles?
A: Yes, any flat wheat noodle or even broken linguine works well.
Q: Why swirl the yogurt in at the end?
A: Adding it just before serving keeps the tang bright rather than cooking it into the broth.
- Flat wheat noodles — 200 g (7 oz)
- Ground beef — 200 g (7 oz)
- Onion, finely chopped — 150 g (1 medium)
- Red kidney beans, cooked — 150 g (3/4 cup)
- Fresh coriander, chopped — 20 g (1/3 cup)
- Fresh dill, chopped — 10 g (2 tbsp)
- Beef or vegetable stock — 1.2 L (5 cups)
- Plain yogurt — 200 g (3/4 cup)
- Garlic, crushed — 5 g (1 clove)
- Dried mint — 3 g (1 tsp)
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