Vegan Thukpa (Noodle Soup)

Ingredients

• 6 cups Vegetable Broth
• 8 oz Noodles (Rice Noodles or Buckwheat Noodles)
• 8 oz Tofu
• 1 medium Carrot
• 1 cup Cabbage
• 1 cup Mushrooms
• 2 cups Spinach
• 1/2 cup Onion
• 2 cloves Garlic
• 1 tablespoon Ginger
• 2 tablespoons Soy Sauce
• 1 teaspoon Sesame Oil
• 1/4 teaspoon Red Pepper Flakes
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 2 tablespoons Cilantro

Instructions

1. 1Before you begin cooking, prepare all your ingredients: Cut the 8 oz of tofu into 1/2-inch cubes; peel the 1 medium carrot and slice it into 1/4-inch thick rounds; thinly slice the 1 cup of cabbage into 1/4-inch strips; and slice the 1 cup of mushrooms into 1/4-inch thick pieces. Separately, finely chop the 1/2 cup of onion, mince the 2 cloves of garlic, grate or finely mince the 1 tablespoon of ginger, and roughly chop the 2 tablespoons of cilantro.
2. 2In a large 6-quart heavy-bottomed pot, bring the 6 cups of vegetable broth to a rolling boil over high heat (212°F / 100°C). Add the 8 oz of noodles to the boiling broth and cook for 5-7 minutes, or until the noodles are tender but still firm to the bite. Reduce the heat to low to keep the broth and noodles warm while you prepare the other ingredients.
3. 3While the noodles are cooking, heat the 1 teaspoon of sesame oil in a 10-inch skillet over medium-high heat. Add the 1/2 cup of chopped onion, 2 cloves of minced garlic, and 1 tablespoon of minced ginger. Sauté for 3-4 minutes, stirring occasionally, until the onion softens and the mixture becomes fragrant.
4. 4Add the 8 oz of cubed tofu, 1 medium sliced carrot, 1 cup of sliced cabbage, and 1 cup of sliced mushrooms to the skillet with the aromatics. Continue to cook over medium-high heat for 5-7 minutes, stirring occasionally, until the vegetables are slightly softened but still retain a slight crispness.
5. 5Carefully transfer the sautéed tofu and vegetable mixture from the skillet into the large pot with the noodles and broth. Stir in the 2 tablespoons of soy sauce, 1/4 teaspoon of red pepper flakes, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring the soup to a gentle simmer over medium heat (around 185-195°F / 85-90°C) for 2-3 minutes to allow the flavors to meld.
6. 6Add the 2 cups of spinach to the simmering soup. Cook for 1-2 minutes, stirring gently, until the spinach has completely wilted. Ladle the hot soup into serving bowls and garnish each serving with the 2 tablespoons of chopped cilantro before serving immediately.

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