Vegan Thukpa (Noodle Soup)

Ingredients

• 8 oz Noodles (wheat or rice)
• 6 cups Vegetable broth
• 1 cup Tofu, firm, cubed
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 1 tablespoon Ginger, minced
• 1 cup Carrots, sliced
• 1 cup Cabbage, shredded
• 1 cup Spinach, chopped
• 2 tablespoons Soy sauce
• 1 tablespoon Sesame oil
• 1/4 teaspoon Red chili flakes
• 1 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1Bring a large pot of water to a rolling boil over high heat (212°F / 100°C). Add the 8 oz of noodles (wheat or rice) and cook for 5-8 minutes, or until they are tender when bitten. Drain the cooked noodles in a colander and set them aside.
2. 2Place a large pot or Dutch oven over medium heat (350°F / 175°C). Add the 1 tablespoon of sesame oil and let it heat for 30 seconds. Add the 1 medium onion, chopped; 2 cloves garlic, minced; and 1 tablespoon ginger, minced. Sauté for 2-3 minutes, stirring constantly, until the onion pieces are softened and the mixture smells fragrant.
3. 3Add the 1 cup of carrots, sliced, and the 1 cup of cabbage, shredded, to the pot with the aromatics. Cook for 5 minutes, stirring occasionally, until these vegetables begin to soften slightly.
4. 4Pour the 6 cups of vegetable broth into the pot. Increase the heat to high (400°F / 200°C) and bring the broth to a rolling boil. Once boiling, reduce the heat to medium-low (300°F / 150°C). Add the 1 cup of tofu, cubed; 2 tablespoons of soy sauce; 1/4 teaspoon of red chili flakes; 1 teaspoon of salt; and 1/4 teaspoon of black pepper. Stir everything gently to combine.
5. 5Allow the soup to simmer gently for 10 minutes on medium-low heat (300°F / 150°C). The broth should be bubbling very lightly, and the flavors will meld together.
6. 6Stir in the 1 cup of spinach, chopped, into the simmering soup. Cook for 1 minute more, or until the spinach leaves are just wilted and tender.
7. 7Carefully divide the cooked 8 oz of noodles evenly among 4 serving bowls. Ladle the hot soup, including the vegetables and tofu, over the noodles in each bowl. Serve the Thukpa immediately.

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