Thukpa (Noodle Soup)

Ingredients

• about 225 g Noodles
• 6 cups Vegetable Broth
• 1 medium Onion
• 2 cloves Garlic
• 1 tablespoon Ginger
• 1 medium Carrot
• 1 cup Cabbage
• 1 cup Spinach
• 2 tablespoons Soy Sauce (or tamari)
• 1/4 teaspoon Red Chili Flakes
• 1/2 teaspoon Salt

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

Instructions

1. 1Preparation: Cut the 1 medium onion into 1.27 cm dice. Mince the 2 cloves of garlic and the 1 tablespoon of ginger. Cut the 1 medium carrot into 0.635 cm-thick rounds or matchsticks. Chop the 1 cup of cabbage into 1.27 cm pieces. Roughly chop the 1 cup of spinach.
2. 2Start the Broth: Pour the 6 cups of vegetable broth into a large (6-quart / 5700 ml) heavy-bottomed pot. Add the diced 1 medium onion, minced 2 cloves of garlic, and minced 1 tablespoon of ginger. Place the pot over medium-high heat (approximately 162.8-190.6°C / 160-190°C) and bring the broth to a rolling boil (100°C / 100°C).
3. 3Cook Vegetables and Noodles: Once the broth is boiling, add the sliced 1 medium carrot, chopped 1 cup of cabbage, and the about 225 g of noodles to the pot. Reduce the heat to medium-low (approximately 93.33-107.2°C / 93-107°C) to maintain a gentle simmer. Cook for 8-10 minutes, stirring occasionally, until the noodles are tender and the carrot and cabbage pieces are soft when pierced with a fork.
4. 4Season and Finish: Stir in the chopped 1 cup of spinach, 2 tablespoons of soy sauce, 1/4 teaspoon of red chili flakes, and 1/2 teaspoon of salt. Continue to simmer for another 2 minutes, or until the spinach has fully wilted and the soup is fragrant.
5. 5Serve: Carefully ladle the hot thukpa into individual serving bowls.

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