Cooked - Vegetable Thukpa (tibetan Noodle Soup)

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Vegetable Thukpa (tibetan Noodle Soup)

2.0

2 nests of egg noodles

1 tbsp vegetable oil

1 large tomato, sliced

1 green chilli, sliced

1 knob of ginger, finely diced

2 garlic cloves, minced

1 red onion, finely sliced

½ tsp chilli powder

½ tsp cumin powder

¼ tsp turmeric powder

½ tsp garam masala curry powder (or general medium curry powder if you don't have garam masala)

500 ml vegetable stock (I used 1 tbsp Yondu Umami Seasoning with 500ml water)

2 carrots, julienned

½ red pepper, julienned

½ yellow pepper, julienned

3 tbsp frozen peas

½ tsp sea salt

1 tsp soy sauce

½ tsp black pepper

1 spring onion, sliced

Coriander

Wedge of lemon, squirted over the top

Before beginning your broth, make sure your egg noodles are cooked to package instructions. Set them aside until your broth is ready.
Place a wok or frying pan on high heat. Add in your tbsp of vegetable oil, follower by your garlic, ginger, green chilli, tomato, and red onion. Give it a good fry for 2 minutes, stir frequently to avoid burning.
Then, add in all of your spices. Give it another stir.
Pour in your vegetable stock, followed by your vegetables of choice and the soy sauce, salt, black pepper, and spring onion. Taste your broth and add in more spice/seasonings based on your preference.
Prepare your serving bowls by adding in your noodles, followed by the Thukpa broth and veggies. Top with coriander and a squeeze of lemon, enjoy!

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍲Soup

CuisineTibetan

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 46 weeks ago

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