"Hearty, warming and full of flavor: A soup

as diverse as Afghanistan

itself"

Āsh is not just a soup. It is a piece of history, served in a steaming bowl. Its roots go back to the Silk Road – a time when spices, stories, and recipes traveled between cultures. Chinese noodles and ingredients from the Persian cultural sphere come together in this dish, as diverse as the region itself.

My vegan version stays true to the flavors of my childhood. My mother always made Āsh with minced meat – so I used soy mince to preserve that hearty depth. For a simpler version, you can leave it out. But what I can’t do without: potatoes and dill. These two ingredients are what make my mother’s Āsh so unique to me.

What’s beautiful about this Afghan noodle soup? There is no single “correct” way to prepare it. Every region in Afghanistan has its own version: sometimes with legumes, sometimes with yogurt sauce, sometimes with an extra portion of fresh herbs – vegetarian, vegan, or with meat. But no matter how it’s made, Āsh is always warming, satisfying, and full of plant-based protein from chickpeas and beans. The soup is usually served on cold days, which makes it true comfort food for me. Most of all, though, it’s a symbol of Afghan hospitality – because a bowl of Āsh is rarely eaten alone.

PERSONAL RECOMMENDATION

I always top my noodle soup with a dollop of unsweetened soy yogurt, a sprinkle of dried mint, and a squeeze of lemon – it adds freshness and a delicate acidity. Served with a piece of warm flatbread to dip into the soup and wipe the bowl clean down to the last spoonful. That’s how Āsh tastes best to me!



PREPARATION

1. Sauté the onions: Heat the oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until soft and golden brown.
2. Add soy mince and garlic: Add the soy mince (optional) along with the crushed garlic to the pot. Sauté for another 5 minutes, stirring occasionally, until lightly browned.
3. Add potatoes: Stir in the diced potatoes and cook for about 5 more minutes.
4. Stir in tomato sauce: Stir in the tomato paste and sauté for 2 minutes. Then add the canned diced tomatoes. Fill the empty can with water (about 400 ml) to catch the remaining juice, and add that water to the pot as well. Mix everything well.
5. Add spices and legumes: Stir in turmeric, ground coriander, chili powder, salt, and pepper. Let the mixture simmer over low heat for about 20 minutes until the potatoes are soft and the flavors have blended. Then add the beans and chickpeas and simmer for another 5 minutes.
6. Add noodles and water: Break the noodles in half and add them to the pot. Add about 1,500 ml of water, stir well, and cover the pot. Let the soup simmer for about 6–8 minutes.
7. Stir in fresh herbs: Stir in the fresh dill and coriander (set a small portion aside for garnish).
8. Serve: Serve the Āsh hot, optionally topped with a dollop of unsweetened soy yogurt, a squeeze of fresh lemon juice, and the remaining herbs.