Peruvian Sopa a la Minuta

Name: Peruvian Sopa a la Minuta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 10 oz (280 g) Beef sirloin steak, thinly sliced or ground; 2 tablespoons (30 ml) Vegetable oil; 3 cloves (12 g) Garlic, minced; 8 cups (1900 ml) Beef broth; 2 cups (150 g) Short egg noodles or broken spaghetti; 1 cup (240 ml) Evaporated milk (unsweetened); 2 whole (100 g) Large eggs; 1½ teaspoons (3 g) Dried oregano; Salt; Black pepper; 1 whole (100 g) Fresh lime (optional)

From the MyKitchenBank Kitchen

A quick, comforting Peruvian beef and noodle soup enriched with evaporated milk and finished with a swirl of beaten egg. Ready in about 30 minutes from start to table. This weeknight staple is humble, nourishing, and lives up to its name—"minute soup"—because it comes together fast.

Prep: 10 min
Cook: 20 min
Total: 30 min
Makes: 4 servings (about 8 cups total)

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Steps

Before you start

Have all ingredients prepped and measured (mise en place) before you start cooking.
Use eggs at room temperature for the smoothest incorporation.
Read through the recipe; the cooking moves quickly with no downtime.
Have broth warm or at least at room temperature (optional, but speeds cooking).

1
Brown the beef
- Heat 2 tablespoons vegetable oil in a large 4-quart pot over medium-high heat.
- Once the oil is shimmering (about 1 minute), add the 10 oz beef sirloin, thinly sliced (or ground).
- Stir frequently, breaking the meat into small pieces if using a block, and cook until no longer pink, about 3–4 minutes.
- The beef should be lightly browned in spots but doesn't need deep color.
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Ready when: Beef is no longer pink and lightly browned in spots
Tip: Don't overcrowd the pot; if using a steak, slice it thin so it cooks quickly and evenly.
2
Add garlic
- Add the 3 minced garlic cloves to the beef and stir constantly for 30 seconds until fragrant.
- The garlic should perfume the oil without burning.
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Ready when: Garlic is fragrant and light golden in color
Tip: Don't let garlic burn, or it will taste bitter and acrid.
3
Bring broth to boil
- Pour the 8 cups (1.9 liters) beef broth into the pot and stir to combine.
- Increase heat to high and bring to a rolling boil, about 2–3 minutes.
- You should see vigorous bubbles breaking the surface.
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Ready when: Broth is at a rolling boil with visible bubbles breaking the surface
4
Add noodles and oregano
- Stir in the 2 cups (150g) short noodles (or broken spaghetti) and 1.5 teaspoons dried oregano.
- Return to a rolling boil and cook at a gentle boil, stirring occasionally every couple of minutes to prevent the noodles from sticking to the bottom, until the noodles are tender with a slight bite, about 6–7 minutes.
- Follow package directions if your timing differs.
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Ready when: Noodles are tender but still slightly firm (al dente) when bitten
Tip: Stir every couple of minutes to prevent sticking and ensure even cooking.
5
Add evaporated milk
- Reduce heat to medium.
- Pour in the 1 cup (240 ml) evaporated milk and stir well to combine.
- The soup will become creamy and pale in color.
- Let it simmer gently for 1 minute to heat through completely.
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Ready when: Soup is creamy, steaming, and uniform in color; no lumps of milk remain
Tip: Keep heat at medium to prevent evaporated milk from scorching on the bottom of the pot.
6
Add beaten eggs
- While the soup simmers, crack the 2 large eggs into a small bowl and beat them lightly with a fork until the whites and yolks are combined (about 20 seconds; don't overmix to foam).
- When the soup is simmering and the noodles are cooked, slowly pour the beaten eggs into the pot in a thin, steady stream while stirring constantly in a circular motion.
- This creates fine egg threads throughout the soup.
- Continue stirring for 30 seconds until the egg is fully set and cooked through with no translucent raw egg remaining.
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Ready when: Egg is fully cooked through; no translucent raw egg remains; fine threads are visible throughout
Tip: Pour the egg in a slow, steady stream while stirring constantly in circles to avoid scrambled clumps; fast pouring creates chunks instead of threads.
7
Season to taste
- Turn heat to low or off.
- Taste the soup.
- Add salt and black pepper to your preference, stirring well.
- The soup should taste savory, creamy, and herbaceous from the oregano.
- Adjust seasoning if needed.
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Ready when: Seasoning is balanced to your taste
Tip: Add salt gradually; evaporated milk is naturally salty, so taste before adding more.
8
Serve hot
- Ladle the soup into bowls and serve immediately.
- If desired, serve with lime wedges on the side.
- A squeeze of fresh lime juice adds brightness and acidity to balance the rich, creamy broth.
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Tip: The soup is best enjoyed piping hot right after cooking while the noodles retain their texture and the broth is at its most flavorful.

Good to know

Tips

Evaporated milk is a cornerstone of Peruvian home cooking and adds a subtle sweetness and richness that regular milk cannot provide; it's worth seeking out canned evaporated milk in the international or Hispanic section of your supermarket.
Do not let the soup boil vigorously after adding evaporated milk and eggs; a gentle simmer prevents the milk from curdling and the eggs from scrambling into tough bits.
The word 'minuta' in the name refers to how quickly this soup comes together—it is a beloved weeknight staple precisely because it is efficient and hands-on.
For deeper flavor, add a small pinch of ground cumin or a tiny pinch of turmeric along with the oregano in step 4; both spices pair beautifully with evaporated milk and beef.

Make ahead

Brown the beef and mince the garlic up to 4 hours ahead; cover and refrigerate. The soup itself is best made fresh and served immediately, but see storage below for reheating instructions.

Storage & reheating

Refrigerate in an airtight container for up to 2 days. Reheat gently on the stovetop over medium heat, stirring occasionally, until heated through; avoid high heat as evaporated milk can scorch. Do not freeze, as evaporated milk and egg can separate and the texture will suffer.

Substitutions

Beef sirloin steak → Ground beef (sirloin or chuck). Use 10 oz (280g) ground beef and proceed as written; it will break into smaller pieces naturally during browning and requires the same cooking time.
Evaporated milk (unsweetened) → Whole milk or heavy cream. Use 3/4 cup whole milk or 1/2 cup heavy cream mixed with 1/4 cup water. The soup will be less rich and slightly less sweet, but still creamy and satisfying.
Beef sirloin steak → Shredded cooked chicken and chicken broth. Replace the beef sirloin and beef broth with 10 oz (280g) shredded cooked chicken (store-bought rotisserie or homemade) and 8 cups chicken broth. Reduce browning time in step 1 to 1–2 minutes (just to warm the chicken and lightly brown it).
Short egg noodles or broken spaghetti → Angel hair or thin pasta. Break the pasta into 2–3 inch pieces and reduce cooking time to 4–5 minutes, or follow package directions for a very thin pasta shape.