Vegan Thukpa (Noodle Soup)

Ingredients

• 8 oz Noodles (Wheat or Rice)
• 6 cups Vegetable Broth
• 1 cup Mushrooms
• 1/2 cup Carrots
• 2 cups Spinach
• 1/2 cup Onion
• 3 cloves Garlic
• 1 tablespoon Ginger
• 2 tablespoons Soy Sauce (low sodium)
• 1 teaspoon Chili Oil
• 1 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1 tablespoon Lime Juice

Instructions

1. 1Slice the 1 cup of Mushrooms into 1/4-inch pieces. Peel and cut the 1/2 cup of Carrots into 1/4-inch thick rounds. Finely dice the 1/2 cup of Onion. Mince the 3 cloves of Garlic. Peel and mince the 1 tablespoon of Ginger.
2. 2In a separate large pot, bring at least 8 cups of water to a rolling boil over high heat (212°F / 100°C). Add the 8 oz of Noodles and cook for 8-10 minutes, or until they are tender but still firm to the bite. Drain the cooked noodles thoroughly and set them aside.
3. 3In a large heavy-bottomed pot (at least 6-quart capacity), heat the 6 cups of Vegetable Broth over medium-high heat until it reaches a rolling boil (212°F / 100°C), which will take about 5-7 minutes. Add the sliced 1 cup of Mushrooms, cut 1/2 cup of Carrots, diced 1/2 cup of Onion, minced 3 cloves of Garlic, and minced 1 tablespoon of Ginger. Reduce the heat to medium-low to maintain a gentle simmer (185-205°F / 85-96°C), cover the pot, and cook for 15 minutes, or until the carrots are tender when poked with a fork.
4. 4Stir the 2 tablespoons of Soy Sauce, 1 teaspoon of Chili Oil, 1 teaspoon of Salt, and 1/4 teaspoon of Black Pepper into the simmering broth. Continue to simmer gently for 2 more minutes at medium-low heat (185-205°F / 85-96°C) to allow the flavors to combine.
5. 5Add the 2 cups of Spinach to the pot. Stir gently into the hot broth until the spinach is just wilted and bright green, which should take about 1-2 minutes while maintaining a gentle simmer at medium-low heat (185-205°F / 85-96°C).
6. 6Add the cooked and drained 8 oz of Noodles to the pot with the broth and vegetables. Continue to simmer the soup gently for 5 minutes at medium-low heat (185-205°F / 85-96°C), allowing the noodles to heat through and absorb some of the flavorful broth.
7. 7Remove the pot from the heat. Stir in the 1 tablespoon of Lime Juice. Serve the Vegan Thukpa hot immediately.

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