Main CourseDinnerLunch

Vegetable Thukpa

Name: Vegetable Thukpa
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 racions
Cuisine: nepali, tibetan
Ingredients: 1.000 ml vegetable broth; 250 g egg noodle; 1 u yellow onion finely chopped; 3 gra garlic minced; 2 ct ginger grated; 2 u carrot julienned; 150 g cabbage shredded; 1 u bell pepper thinly sliced; 100 g spinach roughly chopped; 2 cs soy sauce; 1 cs rice vinegar; 1 ct sesame oil; 1 cs vegetable oil; 0,5 ct salt; 0,25 ct black pepper freshly ground; 2 u green onion sliced; 2 cs fresh cilantro chopped

This warming and hearty noodle soup is a staple in Himalayan cuisine, perfect for cold weather. Packed with fresh vegetables and tender noodles in a savory broth, it's a comforting and nutritious meal. This recipe offers a vegetarian version that can easily be adapted with your favorite proteins.

Una recepta original de Forkin

Temps total: 50 min
Racions: 4
Dificultat: Mitjana
Per ració: 360 kcal

Vegetariana

Informació sobre al·lèrgens: pot contenir ous, gluten, sèsam i soja. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

1.000 mlvegetable broth
250 gegg noodle
1 uyellow onion, finely chopped
3 gragarlic, minced
2 ctginger, grated
2 ucarrot, julienned
150 gcabbage, shredded
1 ubell pepper, thinly sliced
100 gspinach, roughly chopped
2 cssoy sauce
1 csrice vinegar
1 ctsesame oil
1 csvegetable oil
0,5 ctsalt
0,25 ctblack pepper, freshly ground

garnish

2 ugreen onion, sliced
2 csfresh cilantro, chopped

Estris

Dutch oven · large pot · knife · cutting board

Elaboració

Pas a pas

1
Bring a large pot of salted water to a boil.
Uns 5 min
2
Add the egg noodles to the boiling water and cook according to package directions until al dente.
Uns 5 min
Nota de cuina: Do not overcook the noodles, as they will continue to soften slightly in the hot soup.
3
Drain the noodles and rinse them under cold water to prevent sticking, then set aside.
Uns 1 min
4
In a large pot or Dutch oven, heat the vegetable oil over medium heat.
Uns 1 min
5
Add the yellow onion and cook until softened, about 3-5 minutes.
Uns 4 min
6
Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
Uns 1 min
Nota de cuina: Be careful not to burn the garlic.
7
Add the julienned carrots, shredded cabbage, and thinly sliced bell pepper to the pot.
8
Sauté the vegetables for 5-7 minutes until they start to soften.
Uns 6 min
9
Pour in the vegetable broth, soy sauce, and rice vinegar.
10
Bring the soup to a gentle boil, then reduce the heat to a simmer and cook for 10 minutes to allow the flavors to meld.
Uns 12 min
11
Stir in the chopped spinach and sesame oil, cooking for just 1-2 minutes until the spinach wilts.
Uns 2 min
12
Season the soup with salt and black pepper to taste.
Nota de cuina: Adjust seasonings as needed before serving.
13
Divide the cooked noodles among serving bowls.
Uns 1 min
14
Ladle the hot thukpa soup over the noodles.
Uns 1 min
15
Garnish with sliced green onion and fresh cilantro before serving.

Per ració

Nutrició

68%Puntuació

Calories: 359,6kcal
Proteïnes: 12,8g
Hidrats de carboni: 58,4g
Greixos: 8,1g
Fibra: 5,1g
Sucre: 7,8g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover thukpa in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat gently on the stovetop or in the microwave until heated through, adding a splash of broth if needed.