Gluten-Free Thukpa (Noodle Soup)

Instructions

1. 1Bring a large pot (at least 6-quart / 5700 ml) of water to a rolling boil over high heat (approximately 400°F / 200°C). Add the about 225 g of rice noodles and cook for 3-5 minutes, or until the noodles are tender but still have a slight chew. Drain the noodles thoroughly using a colander and set them aside.
2. 2Prepare the aromatic vegetables: Mince the 2 cloves of garlic. Peel and dice the 1 medium onion into 1.27 cm (1.25 cm) pieces. Heat the 1 tablespoon of sesame oil in the same large heavy-bottomed pot over medium heat (approximately 150°C). Add the diced 1 medium onion and minced 2 cloves of garlic and sauté for 3-4 minutes, stirring occasionally, until the onion softens and becomes translucent and the garlic is fragrant.
3. 3Prepare the main vegetables: Grate the 1 tablespoon of ginger. Peel and slice the 1 cup of carrots into thin rounds or half-moons. Thinly slice the 1 cup of cabbage. Slice the 1 cup of mushrooms. Add the grated 1 tablespoon of ginger, sliced 1 cup of carrots, sliced 1 cup of cabbage, and sliced 1 cup of mushrooms to the pot. Sauté for 5-7 minutes, stirring frequently, until the vegetables begin to soften slightly.
4. 4Pour in the 8 cups of vegetable broth. Increase the heat to high (approximately 400°F / 200°C) and bring the broth to a rolling boil.
5. 5Stir in the 2 tablespoons of tamari, 0.5 teaspoon of red chili flakes, and 1 teaspoon of salt. Reduce the heat to low (approximately 82°C) so the broth maintains a gentle simmer, with small bubbles breaking the surface. Cover the pot and simmer for 10-12 minutes to allow the flavors to meld.
6. 6Add the drained about 225 g of cooked rice noodles to the simmering broth. Stir gently to combine and heat for 2-3 minutes, ensuring the noodles are fully warmed through.
7. 7Slice the 2 tablespoons of green onions thinly. Ladle the hot soup into individual serving bowls. Garnish each serving with the sliced 2 tablespoons of green onions and serve immediately.

Substitutions

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