Main CourseDinnerLunch

Vegetable Thukpa

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

Ett originalrecept av Forkin

Total tid: 50 min
Portioner: 4
Svårighetsgrad: Medel
Per portion: 360 kcal

Vegetariskt

Allergeninformation: kan innehålla ägg, gluten, sesam, soja och sojabönor. Kontrollera alltid ingrediensförpackningen om du har en allergi.

Förberedelser

Ingredienser

1 000 mlvegetable broth
250 gegg noodle
1 styellow onion, finely chopped
3 klyftagarlic, minced
2 tskginger, grated
2 stcarrot, julienned
150 gcabbage, shredded
1 stbell pepper, thinly sliced
100 gspinach, roughly chopped
2 msksoy sauce
1 mskrice vinegar
1 tsksesame oil
1 mskvegetable oil
0,5 tsksalt
0,25 tskblack pepper, freshly ground

garnish

2 stgreen onion, sliced
2 mskfresh cilantro, chopped

Utrustning

Dutch oven · large pot · knife · cutting board

Gör så här

Steg för steg

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

Per portion

Näringsvärden

68%Betyg

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

Beräknat utifrån mängderna i receptet. Värdena kan variera beroende på varumärken och byten.

Håll det gott

Förvaring

Store leftover thukpa in an airtight container in the refrigerator.

Uppvärmning

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