Sunday, February 26, 2012

Thenthuk -- Tibetan Noodle Soup

Today for lunch, I pulled out one of my new cookbooks, The 30-minute Vegan's Taste of the East.  With just a few changes, I made Thenthuk, a Tibetan noodle soup.  Alia and I loved it!  Rob hasn't had a chance to taste it because he has been working on the Crappy Van all day.  Here is the recipe!

My adaptations in RED.

NOODLES
3/4 cup spelt flour
1/4 teaspoon sea salt
3 tablespoons water

Make noodles by placing the flour and salt in a bowl. Mix well.  Add water and mix well, forming it into a dough. Set aside.

I store bought Udon and Soba noodles and used a little of both.

SOUP BASE

6 cups water or vegetable stock (I used 4 cups vegetable stock and 2 cups water)
1 small onion, diced
4 cloves garlic, chopped
1 hot chile pepper, seeded and diced or 3 dried red chiles (I used Dorot chopped chili, one cube and a healthy squirt of Srirarchi)
1 tomato, chopped
2 cups small cauliflower flowerets
1 cup chopped cabbage
3 tablespoons low salt soy
1 teaspoon sea salt (I omitted this)
2 cups of chopped kale
2 tablespoons minced fresh cilantro 

Place water/stock in a large pot over medium-high heat.  Add all soup ingredients except kale and cilantro.  Bring to a boil stirring occasionally.  Lower heat to medium and cook until cauliflower is just tender.  If you are using store bought noodles, add them now.  Otherwise, pinch off small pieces of dough, flatten with your fingers, and add them to the soup.  Cook for 5 minutes, stirring occasionally.  Add kale and cilantro, cook for two minutes longer and mix well before serving.




   
 

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