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vegetable-thukpa-recipe

Vegetable Thukpa Recipe

A hearty and warming vegan noodle soup from the Himalayas.
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Preparation Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Main Course
Cuisine: Himalayan
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 1 cup Cabbage, shredded
  • 1 cup Carrots, julienned
  • 1 cup Bell peppers, sliced
  • 1 cup Spinach, chopped
  • 200 grams Rice noodles
  • 1 liter Vegetable broth
  • 2 cloves Garlic, minced
  • 1 inch Ginger, minced
  • 2 tablespoons Soy sauce
  • 1 teaspoon Salt to taste
  • 1 teaspoon Black pepper to taste

Instructions 

  1. 1. Heat a large pot over medium heat. Add garlic and ginger, sauté for 2 minutes.
  2. 2. Add vegetable broth, soy sauce, salt, and pepper. Bring to a boil.
  3. 3. Add cabbage, carrots, and bell peppers. Cook for 5 minutes.
  4. 4. Add rice noodles and cook according to package instructions.
  5. 5. Stir in spinach and cook for another 2 minutes.
  6. 6. Serve hot, garnished with fresh herbs if desired.

Nutritional Value

Calories: 250kcal | Carbohydrates: 45g | Protein: 8g | Fat: 4g | Saturated Fat: 0.5g | Sodium: 800mg | Potassium: 500mg | Fiber: 6g | Sugar: 6g | Vitamin A: 500IU | Vitamin C: 60mg | Calcium: 100mg | Iron: 3mg

Keywords

Noodle Soup, Vegan
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