Main CourseDinnerLunch

Vegetable Thukpa

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

Een origineel recept van Forkin

Totale tijd: 50 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 360 kcal

Vegetarisch

Allergeneninformatie: kan eieren, gluten, sesam en soja bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

1.000 mlvegetable broth
250 gegg noodle
1 styellow onion, finely chopped
3 teentjegarlic, minced
2 tlginger, grated
2 stcarrot, julienned
150 gcabbage, shredded
1 stbell pepper, thinly sliced
100 gspinach, roughly chopped
2 elsoy sauce
1 elrice vinegar
1 tlsesame oil
1 elvegetable oil
0,5 tlsalt
0,25 tlblack pepper, freshly ground

garnish

2 stgreen onion, sliced
2 elfresh cilantro, chopped

Keukengerei

Dutch oven · large pot · knife · cutting board

De bereidingswijze

Stap voor stap

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

Per portie

Voedingswaarden

68%Score

Calorieën: 359,6kcal
Eiwit: 12,8g
Koolhydraten: 58,4g
Vet: 8,1g
Vezels: 5,1g
Suiker: 7,8g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store leftover thukpa in an airtight container in the refrigerator.

Opwarmen

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