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A heartwarming Tibetan noodle soup brimming with fresh vegetables and a savory, spiced broth. This one-pot meal is perfect for a chilly day, offering comfort and nourishment in every spoonful.
Cook the noodles according to package directions until al dente. Drain, rinse with cold water to stop the cooking process, and toss with a few drops of oil to prevent sticking. Set aside.
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the minced ginger, garlic, and slit green chili. Sauté for about 30-45 seconds until fragrant.
Add the sliced onions and cook for 2-3 minutes until they become soft and translucent. Then, add the julienned carrots, shredded cabbage, bell pepper, and sliced mushrooms. Stir-fry for 4-5 minutes until the vegetables are slightly tender but still retain a crunch.
Pour in the vegetable stock. Add the soy sauce, rice vinegar, red chili sauce, salt, and black pepper powder. Stir well to combine all the ingredients.
Bring the soup to a rolling boil, then reduce the heat to low. Let it simmer gently for 5-7 minutes to allow the flavors to meld together. Taste and adjust seasoning if necessary.
To serve, divide the cooked noodles equally among four serving bowls. Ladle the hot vegetable broth over the noodles, ensuring each bowl gets a generous amount of vegetables. Garnish with freshly chopped spring onions and coriander leaves. Serve immediately.
A heartwarming Tibetan noodle soup brimming with fresh vegetables and a savory, spiced broth. This one-pot meal is perfect for a chilly day, offering comfort and nourishment in every spoonful.
This tibetan recipe takes 40 minutes to prepare and yields 4 servings. At 282.06 calories per serving with 8.73g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Add pan-fried tofu cubes, shredded cooked chicken, or boiled eggs to the soup for a more substantial meal.
Increase the amount of red chili sauce, add a pinch of red chili flakes, or use a spicier variety of green chili.
Substitute the wheat noodles with gluten-free rice noodles or soba (buckwheat) noodles. Ensure your soy sauce is also gluten-free (tamari).
Feel free to add other vegetables like bok choy, spinach, broccoli florets, or baby corn along with the other vegetables in step 3.
Loaded with a variety of vegetables like carrots, cabbage, and bell peppers, this soup is an excellent source of essential vitamins, minerals, and antioxidants.
The inclusion of ginger, garlic, and chili peppers provides anti-inflammatory and anti-bacterial properties that can help strengthen the immune system.
The warm, savory broth helps in hydrating the body, making it a perfect comfort food, especially during colder weather or when feeling unwell.
The high vegetable content provides dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining a feeling of fullness.
One serving of Vegetable Thukpa contains approximately 350-400 calories, making it a balanced and moderately low-calorie meal. The exact count can vary based on the type of noodles and oil used.
Yes, Vegetable Thukpa is a very healthy dish. It's packed with fiber, vitamins, and minerals from the variety of vegetables. The broth is hydrating, and the spices like ginger and garlic have anti-inflammatory properties. Using low-sodium stock and soy sauce makes it even healthier.
You can prepare the vegetable broth ahead of time and store it in the refrigerator for up to 3 days. Cook the noodles fresh just before serving and reheat the broth to pour over them for the best texture.
You can use various types of noodles like ramen, udon, soba, or even whole wheat spaghetti. For a gluten-free option, rice noodles work wonderfully.
It's best to store the broth and noodles separately to prevent the noodles from becoming mushy. Store the broth in an airtight container in the refrigerator for up to 3 days and the noodles for up to 2 days. Reheat the broth and pour over the noodles to serve.
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