Vegetable Thukpa

下ごしらえ

材料

作り方

手順

1. 1

   Bring a large pot of salted water to a boil.

   約5 分

2. 2

   Add the egg noodles to the boiling water and cook according to package directions until al dente.

   約5 分

   調理のヒント： Do not overcook the noodles, as they will continue to soften slightly in the hot soup.

3. 3

   Drain the noodles and rinse them under cold water to prevent sticking, then set aside.

   約1 分

4. 4

   In a large pot or Dutch oven, heat the vegetable oil over medium heat.

   約1 分

5. 5

   Add the yellow onion and cook until softened, about 3-5 minutes.

   約4 分

6. 6

   Stir in the minced garlic and grated ginger and cook for another minute until fragrant.

   約1 分

   調理のヒント： Be careful not to burn the garlic.

7. 7

   Add the julienned carrots, shredded cabbage, and thinly sliced bell pepper to the pot.

8. 8

   Sauté the vegetables for 5-7 minutes until they start to soften.

   約6 分

9. 9

   Pour in the vegetable broth, soy sauce, and rice vinegar.

10. 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.

    約12 分

11. 11

    Stir in the chopped spinach and sesame oil, cooking for just 1-2 minutes until the spinach wilts.

    約2 分

12. 12

    Season the soup with salt and black pepper to taste.

    調理のヒント： Adjust seasonings as needed before serving.

13. 13

    Divide the cooked noodles among serving bowls.

    約1 分

14. 14

    Ladle the hot thukpa soup over the noodles.

    約1 分

15. 15

    Garnish with sliced green onion and fresh cilantro before serving.