👨‍🍳 作り方

1. 1

   Heat vegetable oil in a large pot or Dutch oven over medium heat. Add minced garlic and grated ginger, sautéing until fragrant, about 1 minute.

2. 2

   Add chopped onion and cook until softened, about 5 minutes.

3. 3

   Add julienned carrots and bell pepper, sautéing for another 3-4 minutes until slightly tender.

4. 4

   Stir in shredded cabbage, broccoli florets, and sliced mushrooms. Cook for 5 minutes until vegetables begin to wilt.

5. 5

   Pour in vegetable broth. Add soy sauce, turmeric powder, cumin powder, coriander powder, chili flakes, and salt to taste. Bring the soup to a boil.

   💡 プロのコツ: Adjust chili flakes for desired spice level.
6. 6

   Once boiling, add the noodles and cook according to package directions until tender.

   💡 プロのコツ: Ensure noodles are cooked through but not mushy.
7. 7

   Ladle the hot thukpa into bowls. Garnish with chopped green onions and fresh cilantro before serving.

   💡 プロのコツ: A squeeze of lime or a dash of vinegar can add brightness.