A quick, comforting Peruvian criollo soup with beef, fine noodles, egg, and a lightly creamy broth. Ají panca and oregano give it its characteristic home-style flavor.
Turn what you find into an experience you can actually bring to your kitchen.
Finely chop the red onion and tomato. Beat the eggs only until whites and yolks combine, and break the angel hair noodles in half. Have the milk and water measured; once the seasoning base is ready, the soup moves quickly.
Heat the vegetable oil in a pot over medium heat and cook the onion for 4 to 5 minutes, until soft and translucent. Add the ground garlic and ají panca paste and cook for another 2 minutes, stirring, until the chili looks glossy and loses its raw aroma.
Add the tomato, most of the salt, the cumin, and black pepper. Cook for 3 to 4 minutes, until the tomato breaks down and the base comes together. Add the ground beef and cook for 4 minutes, breaking it apart with the spoon until there are no large clumps or raw areas.
Pour in the hot water and bring to a gentle boil. Cook for 5 minutes so the beef can finish flavoring the broth. Add the angel hair noodles and cook for 2 to 3 minutes, until tender but still distinct; do not overcook them because they continue softening in the broth.
Lower the heat and slowly pour in the beaten eggs in a thin stream while stirring the soup gently, forming soft egg ribbons. Cook for 30 to 45 seconds, then add the evaporated milk, the dried oregano rubbed between your hands, and the remaining salt. Heat for 1 minute without a hard boil, then turn off the heat.
Serve immediately. The soup should be brothy and lightly creamy, with loose beef, fine noodles, and visible ribbons of egg; the milk softens the broth without turning it into a cream soup. Quick by name and in practice: truly a la minuta. 🍲
