A comforting bowl of Tibetan noodle soup, packed with fresh vegetables, savory broth, and topped with perfectly boiled eggs. This hearty and flavorful meal is perfect for a chilly day and comes together in under 40 minutes.
Prep15 min
Cook20 min
Servings4
Serving size: 2 cups
399cal
17gprotein
51gcarbs
14g
Ingredients
4 large Eggs (For boiling)
200 g Hakka Noodles (Or any other wheat-based noodles)
2 tbsp Neutral Oil (Such as canola or vegetable oil)
4 cloves Garlic (Finely chopped)
1 inch Ginger (Peeled and finely chopped)
1 pc Green Chili (Slit lengthwise, adjust to taste)
Aromatic, hearty Egg Thukpa - a protein-packed, gut-friendly comfort food that warms you right up!
This indo_chinese dish is perfect for lunch. With 399.42 calories and 16.73g of protein per serving, it's a low-phosphorus, low-calorie option for your meal plan.
fat
(Any color, cut into thin juliennes)
2 cups Cabbage (Finely shredded)
8 cups Vegetable Broth (Low sodium preferred)
2 tbsp Soy Sauce (Low sodium preferred)
1 tbsp Red Chili Paste (Such as Sriracha or Sambal Oelek, adjust to taste)
1 tsp Rice Vinegar
1 tsp Salt (Adjust to taste, as broth and soy sauce contain salt)
0.5 tsp Black Pepper (Freshly ground)
0.25 cup Scallions (Chopped, for garnish)
2 tbsp Cilantro (Freshly chopped, for garnish)
Instructions
1
Cook Eggs and Noodles
Place eggs in a saucepan, cover with cold water by 1 inch. Bring to a boil over high heat. Once boiling, reduce heat to a simmer and cook for 7-9 minutes for jammy to hard-boiled yolks.
Immediately transfer the cooked eggs to an ice bath to stop the cooking process. Once cool, peel the eggs and set aside.
In a separate large pot, bring salted water to a boil. Cook the noodles according to package instructions until al dente. Drain, rinse with cold water, and toss with a few drops of oil to prevent sticking.
2
Sauté Aromatics and Vegetables
Heat oil in a large pot or Dutch oven over medium-high heat. Add the chopped garlic, ginger, and slit green chili. Sauté for 30-45 seconds until fragrant.
Add the sliced onions and cook for 2-3 minutes until they soften and become translucent.
Add the julienned carrot, bell pepper, and shredded cabbage. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
3
Simmer the Broth
Pour the vegetable broth into the pot with the sautéed vegetables.
Stir in the soy sauce, red chili paste, rice vinegar, salt, and black pepper.
Bring the broth to a boil, then reduce the heat to low and let it simmer gently for 5-7 minutes to allow the flavors to meld together. Taste and adjust seasoning if necessary.
4
Assemble and Serve
Divide the cooked noodles evenly among four serving bowls.
Ladle the hot vegetable broth over the noodles, ensuring each bowl gets a good amount of vegetables.
Slice the peeled eggs in half lengthwise and place two halves in each bowl.
Garnish generously with chopped scallions and fresh cilantro. Serve immediately.
