Garlic Thukpa

in

This deliciously light and flavorful noodle soup is made with a few but flavor packed spices and a whole lot of garlic! It is a very customizable soup that is quick to make and perfectly comforting. This soup has it roots tracing it back to Tibet. It is commonly eaten through the North Eastern region of India as well as Bhutan and Nepal. This version of is heavily inspired by the traditional flavors of the dish and is 100% vegan!

Garlic Thukpa.jpg

Garlic Thukpa:

  • Serving: Makes 2-3 servings

Ingredients:

  • 7-8 rehydrated shitake mushroom caps*

  • 3 ounces of noodles of choice, I used dry ramen noodles

  • 6 garlic cloves, minced

  • 1 inch piece of ginger, minced

  • 1 carrot, cubed

  • 1/2 of a white onion, sliced

  • 3 tablespoons of neutral oil

  • 3 teaspoons coriander powder

  • 1/2 teaspoon turmeric

  • 1/2 teaspoon ground cumin

  • 1/4 teaspoon garam masala

  • 1/4 teaspoon Kashmiri chili powder

  • 1-2 teaspoons of salt, adjust to taste

  • 3 cups of water

  • 1/2 stalk of lemongrass crushed, optional

  • 3-4 handfuls of baby spinach

  • 2 scallions finely sliced

  • A handful of fresh cilantro leaves

Method:

  1. If using dry shitake mushrooms, place the dried mushroom caps in boiling hot water in a bowl and let them rehydrate for about 20 minutes.

    • Note: If you are using fresh mushrooms, you can skip this step.

  2. Take about 3 ounces of your choice of noodle and follow the package instructions to cook until al dente. Once noodles are finished cooking, drain them, rinse them in cold water and mix them with a little bit of oil to prevent them from sticking. Set aside.

    • Note: Do not overcook your noodles as they will cook a bit more in the broth.

  3. Wash and prep all vegetables: Chop garlic, ginger, carrot, onion separately and set each one aside.

    • Note: If you are using fresh mushrooms slice those as well. If using dehydrated mushrooms, drain the mushrooms and gently squeeze the water out and slice them, set aside.

  4. Once all vegetables are chopped, heat an large pot on medium heat and add neutral oil. Let it heat up until it shimmers.

  5. Add garlic to the oil and let it turn lightly golden brown and slightly crispy.

  6. Once garlic is golden add coriander power, turmeric, ground cumin, garam masala, Kashmiri chili powder and salt. Stir the spices and salt for about 30 seconds until they are fragrant and incorporated with the garlic and oil.

  7. Add chopped ginger, carrots, onions and mushrooms and stir for about a 1 or 2 so that the vegetables are covered in the oil/spice mix and have cooked a little bit.

  8. Add 3 cups of water to the pot and cover it while on medium high heat. Let the soup cook for about 8 to 10 minutes until the carrots are fork tender.

  9. Wash and cut the ends of a lemongrass stalk if using and smash the bottom bulb and add it to the soup as it starts to boil.

  10. While the soup cooks, wash and cut your scallions and cilantro leaves. Set aside.

  11. Once soup is done cooking add the baby spinach and mix it in until they are wilted in.

  12. Add the noodles and give it a quick stir. Serve and enjoy hot!

Notes:

  • * Feel free to substitute dried shitake mushrooms with fresh mushrooms of your choice. Fresh shitake, baby bella, king trumpet mushrooms or enoki mushrooms would work great!

FeedFeed