I have had this soup at a small Tibetan restaurant while hiking around the Everest base camp in Nepal. it was a delicious surprise and I was happy to discover that when I made it at home the taste was very similar! don’t give up on the hand made noodles, they take about 10 minutes to make. and don’t over cook the vegetables, they still need to stay crunchy.
I modified the online recipes that I found, as they all contained meat. To make sure that you’re making a really tasty Vegan Tibetan Thukpa soup, use this recipe for vegetable stock
Fry the onion in olive oil for a couple of minutes. add the spring onion and keep stirring 2-3 minutes.
next add the Garlic, Chili and Ginger. stir for a few more minutes.
Start adding the vegetables - radish and carrots first, and after 5-10 minutes green beans/peas, zucchini and tomatoes.
now add the vegetable broth, black pepper and salt. make sure not to over cook the vegetables now- if needed, lower or turn off the flame for a few minutes.
In the meantime work on the noodles - add the water to the flour and knead gently for 2-3 minutes. it should be a very easy dough- not sticky (too much water) and not dry (to much flour). find a surface (a table?) and flatten the dough using a rolling pin as much as possible. cut long noodles and separate.
Throw the noodles one by one into the boiling soup. add the spinach. cook only 2-3 more minutes and take off the fire.
add the sesame oil and serve with cilantro.
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