Main CourseDinnerLunch

Vegetable Thukpa

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

En original opskrift af Forkin

Tid i alt: 50 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 360 kcal

Vegetarisk

Allergenoplysninger: kan indeholde æg, gluten, sesam, soja og sojabønner. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

1.000 mlvegetable broth
250 gegg noodle
1 stk.yellow onion, finely chopped
3 fedgarlic, minced
2 tsk.ginger, grated
2 stk.carrot, julienned
150 gcabbage, shredded
1 stk.bell pepper, thinly sliced
100 gspinach, roughly chopped
2 spsk.soy sauce
1 spsk.rice vinegar
1 tsk.sesame oil
1 spsk.vegetable oil
0,5 tsk.salt
0,25 tsk.black pepper, freshly ground

garnish

2 stk.green onion, sliced
2 spsk.fresh cilantro, chopped

Udstyr

Dutch oven · large pot · knife · cutting board

Fremgangsmåde

Trin for trin

1
Bring a large pot of salted water to a boil.
Ca. 5 min.
2
Add the egg noodles to the boiling water and cook according to package directions until al dente.
Ca. 5 min.
Kokkens note: 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.
Ca. 1 min.
4
In a large pot or Dutch oven, heat the vegetable oil over medium heat.
Ca. 1 min.
5
Add the yellow onion and cook until softened, about 3-5 minutes.
Ca. 4 min.
6
Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
Ca. 1 min.
Kokkens note: 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.
Ca. 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.
Ca. 12 min.
11
Stir in the chopped spinach and sesame oil, cooking for just 1-2 minutes until the spinach wilts.
Ca. 2 min.
12
Season the soup with salt and black pepper to taste.
Kokkens note: Adjust seasonings as needed before serving.
13
Divide the cooked noodles among serving bowls.
Ca. 1 min.
14
Ladle the hot thukpa soup over the noodles.
Ca. 1 min.
15
Garnish with sliced green onion and fresh cilantro before serving.

Pr. portion

Næringsindhold

68%Score

Kalorier: 359,6kcal
Protein: 12,8g
Kulhydrat: 58,4g
Fedt: 8,1g
Kostfibre: 5,1g
Sukker: 7,8g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover thukpa in an airtight container in the refrigerator.

Genopvarmning

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