Main CourseDinnerLunch

Vegetable Thukpa

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

Total tid: 50 min
Porsjoner: 4
Vanskelighetsgrad: Middels
Per porsjon: 360 kcal

Vegetarisk

Allergeninformasjon: kan inneholde egg, gluten, sesam, soya og soyabønner. Kontroller alltid ingredienspakningen hvis du har en allergi.

Forberedelser

Ingredienser

1 000 mlvegetable broth
250 gegg noodle
1 stk.yellow onion, finely chopped
3 feddgarlic, minced
2 tsginger, grated
2 stk.carrot, julienned
150 gcabbage, shredded
1 stk.bell pepper, thinly sliced
100 gspinach, roughly chopped
2 sssoy sauce
1 ssrice vinegar
1 tssesame oil
1 ssvegetable oil
0,5 tssalt
0,25 tsblack pepper, freshly ground

garnish

2 stk.green onion, sliced
2 ssfresh cilantro, chopped

Utstyr

Dutch oven · large pot · knife · cutting board

Fremgangsmåte

Trinn for trinn

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

Per porsjon

Næringsinnhold

68%Poengsum

Kalorier: 359,6kcal
Protein: 12,8g
Karbohydrater: 58,4g
Fett: 8,1g
Fiber: 5,1g
Sukker: 7,8g

Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.

Hold den god

Oppbevaring

Store leftover thukpa in an airtight container in the refrigerator.

Oppvarming

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