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Bhutanese Thukpa
A hearty and warming noodle soup, Bhutanese Thukpa is a staple, especially during colder months. It typically features a flavorful broth with vegetables and sometimes meat, making it a complete and satisfying meal.
๐ง ์ฌ๋ฃ
- 200 g Noodles(Thukpa noodles or any thick wheat noodles)
- 1.5 liters Vegetable Broth
- 150 g Chicken or Pork(thinly sliced (optional))
- 1 medium Onion(finely chopped)
- 4 cloves Garlic(minced)
- 1 inch Ginger(grated)
- 1 medium Carrots(julienned)
- 1 cup Spinach(chopped)
- 1 cup Cabbage(shredded)
- 2 medium Tomatoes(chopped)
- 1-2 Green Chilies(chopped (optional, for heat))
- 2 tbsp Soy Sauce
- 2 tbsp Coriander Leaves(chopped, for garnish)
- to taste Salt
- 1/2 tsp Black Pepper
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
If using meat, sautรฉ it in a pot with a little oil until lightly browned. Remove and set aside.
- 2
In the same pot, add chopped onions, minced garlic, and grated ginger. Sautรฉ until fragrant, about 2-3 minutes.
- 3
Add the julienned carrots, shredded cabbage, and chopped tomatoes. Cook for about 5-7 minutes until vegetables start to soften.
- 4
Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes to allow flavors to develop.
- 5
Add the noodles and cook according to package directions. If using meat, add it back to the pot during the last 5 minutes of cooking.
- 6
Stir in the chopped spinach and green chilies (if using). Cook for another 2-3 minutes until spinach is wilted.
- 7
Season the thukpa with soy sauce, salt, and black pepper to taste. Garnish with fresh coriander leaves before serving hot.
๐ก ์ ๋ฌธ๊ฐ ํ
- โYou can add other vegetables like bell peppers, broccoli, or mushrooms.
- โFor a vegetarian version, omit the meat and use vegetable broth.
- โAdjust the amount of chili to your preference for spiciness.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Some variations include a dollop of chili paste or a squeeze of lemon juice for extra flavor.
- Different types of noodles can be used, such as ramen or udon.