Thukpa with Veggies and Boiled Egg
Thukpa is a popular Tibetan soup made with noodles, vegetables, and a flavorful broth. This recipe is made with an assortment of vegetables and boiled eggs, making it a filling and nutritious meal. It's gluten-free and easy to make, making it a great option for those with dietary restrictions. However, people with an egg allergy should avoid this dish.
Allergen Information: Contains Egg Allergy
Ingredients
0
Instructions
Cooking Steps
In a large pot, heat vegetable oil over medium heat. Add grated ginger and minced garlic and sauté for 1-2 minutes until fragrant.
Add chopped onions and sauté for 2-3 minutes until translucent.
Add sliced carrots, bell pepper, chopped cabbage, and chopped spinach. Stir well and cook for 5-7 minutes until the vegetables are cooked but still have a crunch.
Add homemade vegetable stock and bring to a boil. Reduce heat to low and let the soup simmer for 10-15 minutes.
In a separate pot, cook rice noodles according to package instructions.
Drain the noodles and add them to the soup. Stir well.
Season with salt and black pepper to taste.
Add sliced boiled eggs and garnish with fresh cilantro leaves.