Himalayan Noodle Soup

Soups are cleansers.They are really the detoxifiers for any season.Whether hot or cold,soups are delightful bowls of goodness and freshness.The key is fresh ingredients and clear broth.Tibetan and Bhutanese cuisines are rich in hearty soups like the Thukpa.So I made a vegetarian version of thukpa for today’s breakfast.

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Himalayan Noodle Soup


Vegetable broth:2 cups,strained through a muslin cloth

Flat rice noddles:150 grams

Onion:1 medium,chopped

Green bell pepper:1,julienned


Ginger:1 1/2 inch,julienned

Garlic:2 cloves,chopped

Green chillis:1/4 inch ,chopped finely

Tomato:1/2 sliced

Black pepper:1/2 tsp

Red chilli pepper flakes:1/2 tsp


Olive oil:1/2 tbsp

Coriander leaves:For garnish

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In a pot heat the oil and add the onion,carrots,ginger,garlic,bell pepper and saute it until tender.Add salt and red chilli flakes to it.Now add the warm broth to the pot and let it simmer for 3-4 minutes.Meanwhile in a large pot of boiling water add the rice noodles and let it cook al dente. With a wooden ladle pour out the soup into deep bowls.Now add handful of the noodles to it.Sprinkle with ground black pepper and add fresh sliced tomato to it.Serve it immediately.In the hot broth the tomatoes become pliable and wonderful to eat.That is the beauty of soups.

I enjoyed the soup with the Lord of The Rings movie marathon today.Happy Weekend everybody!

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