Gluten-Free Vegetable Thukpa (Noodle Soup)

Instructions

1. 1Bring a large pot of water to a rolling boil over high heat. Add the about 225 g Gluten-Free Noodles to the boiling water and cook for 8-10 minutes, or until the noodles are tender but still firm to the bite. Carefully pour the noodles into a colander to drain all the water, then set them aside.
2. 2Pour the 6 cups Vegetable Broth into a large heavy-bottomed pot. Place the pot over medium-high heat and bring the broth to a rolling boil. Once boiling, reduce the heat to medium-low so the broth maintains a gentle simmer.
3. 3Carefully add the 1/2 medium Onion, cut into 0.635 cm dice, the 2 cloves Garlic, minced finely, and the 1 tsp Ginger, grated, to the simmering broth. Cook for 5 minutes, stirring occasionally, until the onion is softened and the mixture smells fragrant.
4. 4Add the 1 cup Carrots, cut into thin 0.3175 cm rounds, the 1 cup Cabbage, cut into 1.27 cm strips, and the 1 cup Mushrooms, sliced 0.635 cm thick, to the pot. Continue to cook for 7-10 minutes, stirring occasionally, until the carrots and cabbage are slightly tender but still have a slight crispness.
5. 5Stir in the 2 cups Spinach. Cook for 1-2 minutes, stirring gently, until the spinach has completely wilted and softened into the broth.
6. 6Add the 2 tbsp Soy Sauce (Tamari) and the 1 tsp Chili Garlic Sauce to the pot. Stir thoroughly to combine all the ingredients.
7. 7Add the cooked about 225 g Gluten-Free Noodles to the soup. Stir gently to combine them with the vegetables and broth, and continue to heat over medium-low heat for 1 minute, ensuring the noodles are warmed through. Ladle the hot Vegetable Thukpa into serving bowls and serve immediately.