Thukpa

Ingredients

• 8¾ ozWheat noodlesdried, thin
• 1Onionthinly sliced
• 4 clovesGarlicfinely minced, can be used as paste with ginger
• ⅔ ozGingerfresh, grated
• 2Green chiliesslit or sliced
• 1Tomatofinely chopped
• 2Carrotjulienned or in half moons
• 5¼ ozGreen cabbageshredded
• 2¾ ozGreen beanscut into short pieces (optional)
• 5⅛ cupsVegetable stockor water with a stock cube
• 2 tbspOilfor frying
• 1 tspCumin seedswhole, toasted in oil
• ½ tspTurmericground
• ½ tspBlack pepperfreshly ground
• 1 tbspSoy sauceto season the broth
• 1Bay leafsimmer along, remove before serving (optional)
• 1 tspVinegarfor acidity, or lemon wedges instead (optional)
• 2 tbspCilantrochopped, for garnish
• 2Spring onionthinly sliced, for garnish
• Saltto taste

Method

1. Start with the vegetables: slice the onion thinly, mince the garlic, grate the ginger, and slit the green chilies lengthwise or cut them into rings. Cut the carrots into matchsticks or half moons, shred the cabbage finely, cut the green beans into short pieces and chop the tomato small.
2. Heat the oil in a wide pot and toast the cumin seeds along with the bay leaf for about 30 seconds, until they smell fragrant.
3. Add the sliced onion and fry over medium heat for 5 to 7 minutes, until golden brown. Stir in the garlic, ginger and chili and cook for just under a minute, without letting the garlic darken.
4. Add the chopped tomato with the turmeric and black pepper and let it cook down for 3 to 4 minutes, stirring now and then, until the tomato falls apart.
5. Pour in the vegetable stock, stir in the soy sauce, bring everything to a boil and let it simmer gently, uncovered, for about 10 minutes.
6. Add the carrots and green beans first and cook them for 4 to 5 minutes, then add the cabbage and give it another 2 to 3 minutes — the vegetables should stay with a bit of bite.
7. Cook the wheat noodles straight in the broth until tender (check the timing on the packet), or boil them separately, drain them and divide them between the bowls.
8. Fish out the bay leaf and season the soup with salt, pepper and the vinegar; lemon wedges work just as well instead of vinegar.
9. Ladle the thukpa hot into bowls, scatter generously with chopped cilantro and sliced spring onion, and serve right away.

Tips and variations

Thukpa takes well to changes: swap the green cabbage for pak choi and add bean sprouts, or stir in bell pepper and mushrooms, which both suit the broth. Rice noodles make it gluten free, egg noodles are another option — and if it doesn't need to be vegan, brown diced chicken thigh with the spices and let it simmer in chicken stock. Whole coriander seeds and a splash of toasted sesame oil give the broth even more aroma. At the table, pass chili oil or sriracha for extra heat and lemon wedges for squeezing, so everyone can season their own bowl. One tip: cook the noodles separately and pour the soup over them, and the broth stays clear.