Vegan Thukpa (Noodle Soup)

Ingredients

• 8 oz Noodles (wheat)
• 8 cups Vegetable Broth
• 1 cup Mushrooms
• 1 cup Carrots
• 1 cup Bell Peppers
• 2 cups Spinach
• 1 tablespoon Ginger
• 2 cloves Garlic
• 2 tablespoons Soy Sauce
• 1 teaspoon Sesame Oil
• 2 stalks Green Onions
• 1 teaspoon Chili Garlic Sauce

Instructions

1. 1Finely mince the 1 tablespoon of Ginger and the 2 cloves of Garlic. Slice the 1 cup of Mushrooms. Cut the 1 cup of Carrots into 1/4-inch thick rounds, and cut the 1 cup of Bell Peppers into 1/2-inch pieces. Thinly slice the 2 stalks of Green Onions, separating the white parts from the green parts.
2. 2Bring a large pot of water to a rolling boil over high heat. Add the 8 oz of Noodles to the boiling water and cook for 3-5 minutes, or until the noodles are tender but still have a slight chew. Carefully drain the cooked noodles and set them aside.
3. 3Place a large heavy-bottomed pot over medium-high heat (375°F / 190°C). Add the minced 1 tablespoon of Ginger and the minced 2 cloves of Garlic to the pot and sauté for 1 minute, stirring constantly, until they become fragrant.
4. 4Add the sliced 1 cup of Mushrooms, the 1 cup of Carrot rounds, and the 1 cup of Bell Pepper pieces to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
5. 5Pour in the 8 cups of Vegetable Broth. Increase the heat to high and bring the broth to a rolling boil, which should take about 5-8 minutes. Stir in the 2 tablespoons of Soy Sauce and the 1 teaspoon of Chili Garlic Sauce, then reduce the heat to medium-low (250°F / 120°C) and let the soup simmer for 10 minutes to allow the flavors to meld.
6. 6Add the 2 cups of Spinach to the pot and stir gently until the spinach wilts into the hot broth, which will take about 1-2 minutes. Then, add the cooked 8 oz of Noodles to the soup and stir to combine and heat through for 1-2 minutes.
7. 7Ladle the Vegan Thukpa into bowls. Garnish each serving with the thinly sliced green parts of the 2 stalks of Green Onions and serve immediately.

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