Main CourseDinnerLunch

Vegetable Thukpa

Name: Vegetable Thukpa
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 annosta
Cuisine: nepali, tibetan
Ingredients: 1 000 ml vegetable broth; 250 g egg noodle; 1 kpl yellow onion finely chopped; 3 kynsi garlic minced; 2 tl ginger grated; 2 kpl carrot julienned; 150 g cabbage shredded; 1 kpl bell pepper thinly sliced; 100 g spinach roughly chopped; 2 rkl soy sauce; 1 rkl rice vinegar; 1 tl sesame oil; 1 rkl vegetable oil; 0,5 tl salt; 0,25 tl black pepper freshly ground; 2 kpl green onion sliced; 2 rkl 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.

Alkuperäinen resepti: Forkin

Kokonaisaika: 50 min
Annoksia: 4
Vaikeustaso: Keskitaso
Annosta kohti: 360 kcal

Kasvisruoka

Allergeenitiedot: saattaa sisältää seuraavia: kananmunat, gluteeni, seesami, soija ja soijapavut. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.

Esivalmistelut

Ainesosat

1 000 mlvegetable broth
250 gegg noodle
1 kplyellow onion, finely chopped
3 kynsigarlic, minced
2 tlginger, grated
2 kplcarrot, julienned
150 gcabbage, shredded
1 kplbell pepper, thinly sliced
100 gspinach, roughly chopped
2 rklsoy sauce
1 rklrice vinegar
1 tlsesame oil
1 rklvegetable oil
0,5 tlsalt
0,25 tlblack pepper, freshly ground

garnish

2 kplgreen onion, sliced
2 rklfresh cilantro, chopped

Välineet

Dutch oven · large pot · knife · cutting board

Valmistusohje

Vaihe vaiheelta

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

Annosta kohti

Ravintoarvot

68%Pisteet

Kalorit: 359,6kcal
Proteiini: 12,8g
Hiilihydraatit: 58,4g
Rasva: 8,1g
Kuitu: 5,1g
Sokeri: 7,8g

Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.

Säilytä hyvänä

Säilytys

Store leftover thukpa in an airtight container in the refrigerator.

Uudelleenlämmitys

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