Veg Thukpa

Here is a Veg Thukpa recipe perfect for featuring fresh ingredients and a spicy kick..

Ingredients

For the Soup:

2 tbsp oil

1 tbsp finely chopped ginger

1 tbsp finely chopped garlic

2 green chilies, sliced

1 medium red onion, sliced

1 cup mixed vegetables (carrots, bell peppers, cabbage, mushrooms), julienned or sliced

4 cups vegetable stock or water

1 tbsp soy sauce

1 tsp black pepper powder

Salt to taste

Handful of fresh spinach and coriander leaves

For the Noodles:

1 packet of noodles (about 200g)

Water for boiling

Pinch of salt and a drizzle of oil

For Garnish & Extra Spice (Optional):

Spicy momo/thukpa chutney

Fresh spring onion greens, chopped

Chili oil or lemon juice

Preparation Procedures:

Step 1:   Prepare the Noodles and Veggies

Cook noodles according to package instructions in boiling, salted water until al dente (firm to the bite). Drain, rinse with cold water, and toss with a little oil to prevent sticking. Set aside. Chop and julienne all your vegetables, keeping them separate for cooking.

Step 2:  Build the Flavor Base

Heat oil in a large pot or wok. Add the minced ginger, garlic, and green chilies, and sauté for about 30 seconds until aromatic. Add the sliced onions and cook until translucent.

Step 3:  Cook the Vegetables and Broth

Add the harder vegetables first (like carrots and beans) and cook for a few minutes. Then add the cabbage and mushrooms, stirring well. Pour in the vegetable stock (or water) and bring the mixture to a boil. Reduce the heat and simmer for 10-15 minutes until the vegetables are tender but still retain some crunch.

Step 4:  Season the Soup

Stir in the soy sauce, black pepper powder, and salt to taste. Mix well and add the fresh spinach leaves and coriander right at the end, cooking until the spinach is just wilted.

Step 5: Assemble and Serve

Place a generous portion of the cooked noodles in a serving bowl. Ladle the hot soup and vegetables over the noodles. Garnish with fresh spring onion greens and a spoonful of spicy chutney or a drizzle of chili oil for an extra kick.

Serve this comforting and hearty Veg Thukpa piping hot!