RCI-ND.004.0034.001
Vegetable Thukpa
Vegetable Thukpa
Prep15 min
Cook35 min
Total50 min
Servings4
Difficultyadvanced
Ingredients
- Tibetan noodles1 lbsimilar to spaghetti, cavatelli
- assorted vegetables (cauliflower3 cupcarrots, green beans, mustard greens, potatoes)
- spinach½ lbwashed, chopped
- onion1 cupchopped
- garlic1 tbspminced
- ginger1 tbspminced
- 1 tsp
- 1 tsp
- jwanu (lovage seeds)½ tsp
- fresh chilies3 unitjulienned
- 1 unit
- 1 cup
- ½ cup
- 2 tbsp
- 2 cup
- 2 tbsp
- 1 unit
- 1 tbsp
Method
1
Heat mustard oil in a large pot over medium-high heat until it begins to shimmer. Add bay leaf and dried chilies, letting them sizzle for about 30 seconds to infuse the oil.
2 minutes
2
Add finely chopped onion to the pot and sauté until golden brown, stirring frequently. Then stir in minced garlic and ginger and cook for another minute until fragrant.
7 minutes
3
Add chopped tomatoes along with cumin powder and turmeric, stirring well to combine. Cook the mixture down until the tomatoes break apart and the oil begins to separate from the masala.
8 minutes
4
Reduce the heat to low and stir in the yogurt one tablespoon at a time to prevent curdling, mixing continuously until fully incorporated into the base.
3 minutes
5
Pour in the vegetable broth and add soy sauce, then season with salt and pepper to taste. Bring the soup to a gentle boil over medium heat.
5 minutes
6
Add your noodles directly to the simmering broth and cook according to the package directions until just tender. Stir occasionally to prevent the noodles from sticking together.
8 minutes
7
Stir in the fresh spinach leaves and let them wilt into the soup for about one to two minutes. Remove the bay leaf and adjust seasoning as needed.
2 minutes
8
Ladle the thukpa into bowls and garnish generously with fresh chopped cilantro. Serve immediately while hot.