Main CourseDinnerLunch

Vegetable Thukpa

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

Izvorni recept autora Forkin

Ukupno vrijeme: 50 min
Porcije: 4
Težina: Srednje
Po porciji: 360 kcal

Vegetarijansko

Informacije o alergenima: može sadržavati jaja, gluten, sezam i soja. Ako imate alergiju, uvijek provjerite ambalažu sastojaka.

Priprema

Sastojci

1.000 mlvegetable broth
250 gegg noodle
1 komyellow onion, finely chopped
3 češanjgarlic, minced
2 žličicaginger, grated
2 komcarrot, julienned
150 gcabbage, shredded
1 kombell pepper, thinly sliced
100 gspinach, roughly chopped
2 žlicasoy sauce
1 žlicarice vinegar
1 žličicasesame oil
1 žlicavegetable oil
0,5 žličicasalt
0,25 žličicablack pepper, freshly ground

garnish

2 komgreen onion, sliced
2 žlicafresh cilantro, chopped

Oprema

Dutch oven · large pot · knife · cutting board

Postupak

Korak po korak

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

Po porciji

Nutritivne vrijednosti

68%Ocjena

Kalorije: 359,6kcal
Bjelančevine: 12,8g
Ugljikohidrati: 58,4g
Masti: 8,1g
Vlakna: 5,1g
Šećeri: 7,8g

Procijenjeno prema količinama sastojaka u receptu. Vrijednosti mogu varirati ovisno o robnim markama i zamjenama.

Pravilno čuvanje

Čuvanje

Store leftover thukpa in an airtight container in the refrigerator.

Podgrijavanje

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