Thukpa (Noodle Soup) - Peanut-Free

Ingredients

• about 225 g Noodles (egg or wheat)
• 6 cups Chicken (or vegetable) broth
• 1 cup Chicken (cooked, shredded)
• 1 medium Onion
• 3 cloves Garlic
• 2.54 cm Ginger
• 1 medium Carrot
• 1 cup Cabbage
• 2 tbsp Soy sauce (peanut-free)
• 1 tsp Salt
• 1/2 tsp Black pepper

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

Instructions

1. 1Bring a large pot of water to a rolling boil (100°C / 100°C). Add the about 225 g of noodles and cook for 7-9 minutes, or until the noodles are tender but still firm to the bite. Drain the cooked noodles completely and set them aside.
2. 2Peel and finely chop the 1 medium onion into 0.635 cm pieces. Peel and mince the 3 cloves of garlic. Peel and grate the 2.54 cm of ginger. Heat a large heavy-bottomed pot over medium heat (aiming for approximately 176.7°C / 175°C surface temperature). Add the chopped 1 medium onion, minced 3 cloves of garlic, and grated 2.54 cm of ginger to the pot and cook, stirring occasionally, for 5-7 minutes, until the onion softens and becomes translucent.
3. 3Peel the 1 medium carrot and cut it into 0.635 cm thick rounds. Thinly slice the 1 cup of cabbage into 0.3175 cm strips. Add the 1 medium carrot rounds and 1 cup of sliced cabbage to the pot with the cooked aromatics. Continue to cook, stirring frequently, for 5 minutes, until the vegetables begin to soften slightly.
4. 4Pour the 6 cups of chicken (or vegetable) broth into the pot. Increase the heat to high (to reach 100°C / 100°C) and bring the broth to a rolling boil, which should take about 5-8 minutes. Once boiling, reduce the heat to low (to maintain a gentle simmer, around 85-96.11°C / 85-96°C), cover the pot, and let the soup simmer for 10 minutes to allow the flavors to combine.
5. 5Stir the 1 cup of cooked, shredded chicken, 2 tbsp of soy sauce, 1 tsp of salt, and 1/2 tsp of black pepper into the simmering soup. Ensure all ingredients are well mixed.
6. 6Add the cooked about 225 g of noodles to the pot with the soup. Stir gently to combine all ingredients and heat the noodles through for 1-2 minutes.
7. 7Ladle the hot Thukpa into individual serving bowls and serve immediately.

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