Afghan Noodle Soup: A Comforting Aush Recipe

Afghan noodle soup, often called aush or ash, is a hearty bowl of noodles and beans in a tomato-seasoned broth, finished with fresh herbs and tangy yogurt. Recipes vary by household and region; this meatless version is filling, straightforward to make, and easy to adapt with traditional reshteh noodles or a grocery-store substitute.

Ingredients

2 tablespoons olive oil (30 ml), divided
1 large yellow onion, finely diced (about 1 cup or 150 g)
3 garlic cloves, minced (about 9 g), plus 1 small clove (3 g) for the yogurt
1 teaspoon ground coriander (2 g)
1 teaspoon ground turmeric (3 g)
½ teaspoon ground black pepper (1 g)
½ teaspoon red pepper flakes (1 g), optional
2 tablespoons tomato paste (32 g)
1 can crushed tomatoes, about 14.5 ounces (411 g)
6 cups vegetable broth (1.4 L)
2 cups water (475 ml)
1 can kidney beans, 15 ounces (425 g), drained and rinsed; about 1½ cups or 255 g drained
1 can chickpeas, 15 ounces (425 g), drained and rinsed; about 1½ cups or 255 g drained
1 teaspoon fine salt (6 g), plus more to taste
8 ounces dried reshteh noodles or linguine (225 g), broken into manageable lengths; linguine is a practical substitute but is usually a little firmer and less traditional in texture
1 cup chopped fresh cilantro (about 20 g)
1 cup chopped fresh dill (about 15 g)
½ cup thinly sliced green onions (about 50 g)
1½ cups plain whole-milk yogurt (360 g)
1 tablespoon lemon juice (15 ml)
1 teaspoon dried mint (about 1 g), for the yogurt sauce
¼ teaspoon fine salt (1.5 g), for the yogurt sauce, or to taste

Instructions

Prepare the ingredients. Dice the onion, mince the garlic, rinse and drain the beans, and chop the cilantro, dill, and green onions. Break the noodles into pieces about 3 to 4 inches long (8 to 10 cm) if they are long strands. Measure out the spices and broth so they are ready to add. This prep takes about 20 minutes if you work steadily.
Soften the onion. Heat 1 tablespoon (15 ml) of the olive oil in a large, heavy soup pot over medium heat. Add the diced onion and cook for about 8 minutes, stirring occasionally, until soft and translucent. Lower the heat if the onion begins to brown; the aim is a sweet, soft base rather than crisp or deeply caramelized onion.
Build the tomato base. Stir in the 3 minced garlic cloves, coriander, turmeric, black pepper, and red pepper flakes, if using. Cook for 1 minute, stirring so the garlic does not scorch. Add the tomato paste and cook for 2 minutes, scraping it across the bottom of the pot until it darkens slightly and smells fragrant.
Simmer the broth. Add the crushed tomatoes, vegetable broth, water, and 1 teaspoon salt. Stir well, scraping up any tomato paste from the pot. Bring the soup to a gentle boil, then reduce the heat and simmer uncovered for 10 minutes. A steady, gentle simmer helps the tomato flavor blend into the broth without reducing the soup too much.
Add the beans. Stir in the kidney beans and chickpeas. Return the soup to a gentle simmer and cook for 10 minutes. Taste a spoonful of broth before adding the noodles; it should be well seasoned but not overly salty, since the noodles will absorb some liquid. Add a little more salt if needed.
Cook the noodles. Stir in the reshteh or broken linguine, separating strands as you add them so they do not clump. Simmer for about 9 minutes, stirring several times, until the noodles are tender but still hold their shape. Reshteh thickness and pasta brands differ, so check the package guidance and start tasting a minute or two before its suggested time. If the soup becomes thicker than you like, add hot water or broth a little at a time.
Finish with herbs and yogurt sauce. Stir in the cilantro, dill, and green onions, then cook for 2 minutes to soften the herbs while keeping their flavor fresh. In a small bowl, whisk the yogurt with the lemon juice, the remaining minced garlic clove, and ¼ teaspoon salt. In a small pan, warm the remaining tablespoon (15 ml) of olive oil over low heat; add the dried mint and stir for about 30 seconds, just until aromatic. Do not let the mint brown.
Serve. Ladle the hot soup into bowls. Spoon yogurt sauce over each serving and drizzle a little of the mint oil on top. Offer extra yogurt, lemon, or black pepper at the table so everyone can adjust the bowl to taste.

Tips

Check the noodles early. Reshteh is a traditional choice when available, but its thickness varies. Linguine or another flat wheat noodle is easy to find and works well; follow the package timing and taste for tenderness rather than relying only on the clock.
Keep a little extra liquid nearby. Noodles continue to soak up broth as the pot sits. Set aside a cup or two of hot broth or water so you can loosen the soup before serving or reheating without diluting it all at once.
Season in stages. Broths vary in saltiness, and canned beans can retain a little salt even after rinsing. Begin with the measured salt, taste after the beans simmer, and make the final adjustment once the noodles are cooked.
Keep the herbs and toppings fresh. Add the chopped herbs near the end rather than simmering them for a long time. Keep the yogurt sauce separate until serving; stirring it into the pot can make the soup cloudy and may cause the yogurt to separate.

Serving Suggestions

Serve aush hot in wide bowls, with a generous spoonful of garlic-lemon yogurt and a little fragrant mint oil on top. The cooling tang of the yogurt balances the tomato, beans, and warming spices, while the herbs add a fresh finish. Set extra yogurt and lemon wedges on the table, along with red pepper flakes for anyone who prefers more heat.

For a simple meal, pair the soup with warm flatbread or crusty bread for scooping up the beans and broth. A crisp cucumber, tomato, and onion salad is another good side because its cool crunch contrasts with the soft noodles. Since this version contains beans, chickpeas, and pasta, it is substantial enough to serve as a main course; a smaller bowl can also work as the first course of a larger meal.

Variations

Use traditional reshteh. If an Afghan or Persian grocery carries reshteh, use it in place of linguine. These specialty noodles are often a little thicker and have a distinctive texture. They may need a different cooking time, so follow the package directions and taste a strand before serving. If they are unavailable, linguine is a practical pantry substitute; thin flat noodles or broken fettuccine can also work.

Adjust the beans and greens. You can replace either can of beans with the same amount of cooked white beans, or use an extra can of chickpeas if kidney beans are not on hand. The flavor will be a little milder with white beans. For a leafy variation, stir in a few handfuls of baby spinach during the last 2 minutes of cooking, or use chopped leafy greens in place of some of the herbs. Keep the cilantro and dill if possible, since they give the soup its bright herbal character.

Make it dairy-free or richer. For a dairy-free bowl, omit the yogurt sauce and finish with lemon and mint oil, or use an unsweetened plain plant-based yogurt; its flavor and thickness will vary by type. To make the soup richer, stir an extra spoonful of olive oil into the pot just before serving. For more heat, increase the red pepper flakes or add a pinch to the mint oil, taking care not to burn it.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours, in a covered container. The soup keeps for 3 to 4 days in the refrigerator. Store the yogurt sauce separately so it stays smooth and fresh. The noodles will gradually absorb broth and soften, so the soup will be thicker the next day; add a splash of water or vegetable broth when reheating.

Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring occasionally until steaming hot throughout. For food safety, leftovers should reach 165°F (74°C); check with a food thermometer. You can also microwave a serving in a covered, microwave-safe bowl, stirring partway through and checking the temperature in more than one spot. Add the yogurt sauce after reheating, not before.

Freezing is possible, but cooked noodles tend to become soft after thawing. For the best texture, freeze the bean-and-tomato broth before adding noodles, then thaw it in the refrigerator, bring it to a simmer, and cook fresh noodles in it. The broth can be frozen in a sealed freezer-safe container for about 2 to 3 months. If freezing fully prepared soup, expect softer noodles and leave room in the container for expansion.

Frequently Asked Questions

What is Afghan noodle soup called?

It is commonly known as aush or ash, with spelling and recipe details varying across regions and families. Aush is a broad name for noodle soups found in Afghanistan and nearby food traditions. Afghan versions often pair noodles with beans, fresh herbs, and a yogurt topping; some recipes also include meat, while this one is meatless.

Can I use a different kind of pasta?

Yes. Reshteh is the traditional noodle when you can find it, but broken linguine is a useful substitute. Fettuccine, thin flat noodles, or another sturdy wheat pasta can also work. Avoid very delicate noodles, which may turn mushy in the hearty broth. Since shapes and thicknesses cook at different speeds, check the package and taste the noodles as they cook.

Can I make the soup ahead?

Yes, but the noodles keep absorbing liquid as the soup rests. For the best texture, make the tomato-and-bean broth a day ahead, refrigerate it promptly, and cook the noodles in the reheated broth shortly before serving. If the noodles are already in the soup, it is still fine to prepare ahead; just expect a thicker consistency and loosen it with broth or water as you reheat it.

Why did my soup become very thick?

The pasta has likely absorbed more broth, which is normal for a noodle soup, especially after storage. Stir in hot water or vegetable broth a little at a time until it reaches the consistency you want, then taste and adjust the salt. If the soup thickens while you are still cooking, add liquid before the noodles become overcooked.

Do I have to use yogurt?

No, but the cool, tangy yogurt is a familiar and useful contrast to the savory broth and herbs. If you do not eat dairy, leave it out and serve the soup with lemon and mint oil, or use an unsweetened plain dairy-free yogurt. Add the yogurt to individual bowls rather than boiling it in the pot, since high heat can make it separate.

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