Sikkim

Vegetable thukpa

Name: Vegetable thukpa
Total time: 35 min
Yield: 4 servings
Cuisine: Tibetan
Ingredients: 200 g wheat noodles; 1 1/2 tbsp cooking oil (vegetable oil); 1 sliced onion; 6 cloves chopped garlic; 1 inch chopped ginger; 2 slit green chilli; 1 chopped tomato; 1 in thin strips carrot; 2 cups shredded cabbage; 3 stalks whites and greens apart spring onion (green onion, scallion); 7 cups water; 1 tbsp soy sauce; 1/2 tsp crushed black pepper; Salt, to taste; a big handful spinach; 2 tsp lemon juice; a few sprigs coriander leaves (cilantro)

Noodle soup from the mountains. Built for cold hands and foggy windows.

35 minTime

9 gProtein each

mediumSpice

A Tibetan bowl in the hills2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

275kcalsame

9 gproteinsame

5 gfibresame

35minutessame

Per serving, worked out from the ingredient table.

Ingredients

Wheat noodles200 g

Cooking oil (vegetable oil)1½ tbsp

Onion1, sliced

Garlic6 cloves, chopped

Ginger2.5 cm, chopped

Green chilli2, slit

Tomato1, chopped

Carrot1, in thin strips

Cabbage2 cups, shredded

Spring onion (green onion, scallion)3 stalks, whites and greens apart

Water7 cups

Soy sauce1 tbsp

Black pepper½ tsp, crushed

Saltto taste

Spinacha big handful

Lemon juice2 tsp

Coriander leaves (cilantro)a few sprigs

Method

6 steps

1Boil the noodles until just tender. Drain and rinse under cold water.
2Heat the oil. Fry the onion, garlic, ginger and green chilli.
3Add the tomato and cook until soft.
4Add carrot, cabbage and the spring onion whites. Stir fry 2 minutes, then add the water, soy sauce, pepper and salt. Simmer.
5Add the spinach for a minute, then the lemon juice.
6Divide the noodles into bowls, ladle the hot broth over and top with spring onion greens and coriander.

Serve it like this

Serve hot in bowls straight from the pan, while everything is still glossy.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Sikkim

Vegetable thukpa

Noodle soup from the mountains. Built for cold hands and foggy windows.

35 minTime

9 gProtein each

mediumSpice

A Tibetan bowl in the hills2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

275kcalsame

9 gproteinsame

5 gfibresame

35minutessame

Per serving, worked out from the ingredient table.

Ingredients

Wheat noodles200 g

Cooking oil (vegetable oil)1½ tbsp

Onion1, sliced

Garlic6 cloves, chopped

Ginger2.5 cm, chopped

Green chilli2, slit

Tomato1, chopped

Carrot1, in thin strips

Cabbage2 cups, shredded

Spring onion (green onion, scallion)3 stalks, whites and greens apart

Water7 cups

Soy sauce1 tbsp

Black pepper½ tsp, crushed

Saltto taste

Spinacha big handful

Lemon juice2 tsp

Coriander leaves (cilantro)a few sprigs

Method

6 steps

1Boil the noodles until just tender. Drain and rinse under cold water.
2Heat the oil. Fry the onion, garlic, ginger and green chilli.
3Add the tomato and cook until soft.
4Add carrot, cabbage and the spring onion whites. Stir fry 2 minutes, then add the water, soy sauce, pepper and salt. Simmer.
5Add the spinach for a minute, then the lemon juice.
6Divide the noodles into bowls, ladle the hot broth over and top with spring onion greens and coriander.

Serve it like this

Serve hot in bowls straight from the pan, while everything is still glossy.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Vegetable thukpa

Make it your way

Ingredients

Method

Vegetable thukpa

Make it your way

Ingredients

Method

Make it a meal