Dairy-Free and Egg-Free Vegetable Thukpa (Noodle Soup)

Ingredients

• 6 cups Vegetable Broth
• about 225 g Noodles (Rice or Udon)
• 1 cup Tofu, cubed
• 1 cup Carrots, sliced
• 1 cup Cabbage, shredded
• 2 cups Spinach
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 1 tsp Ginger, grated
• 2 tbsp Soy Sauce
• 1 tsp Sesame Oil
• 1/4 tsp Red Chili Flakes
• 1 tsp Salt
• 4 Lime wedges

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat the vegetable broth in a large pot.
2. 2Add the onion, garlic, and ginger and bring to a simmer.
3. 3Add the carrots, cabbage, and tofu, and cook for 5 minutes.
4. 4Add the noodles and spinach, and cook until the noodles are tender.
5. 5Stir in the soy sauce, sesame oil, and red chili flakes.
6. 6Season with salt to taste.
7. 7Serve hot with lime wedges.

Substitutions

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