Tibetan Vegetable Thukpa Noodle Soup

Ingredients

• 8 oz wheat noodles
• 1 tbsp vegetable oil
• 1 onion, sliced
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 8 oz mushrooms, sliced
• 2 carrots, cut into matchsticks
• 3 cups shredded cabbage
• 6 cups vegetable broth
• 1 tbsp soy sauce
• 1 tsp ground cumin
• 2 scallions, sliced
• 1 lime
• Kosher salt

Steps

1. Cook noodles just until tender, drain and divide among four bowls.
2. Cook onion, garlic and ginger in oil until fragrant.
3. Add mushrooms and carrots and cook 5 minutes.
4. Add cabbage, broth, soy sauce and cumin and simmer until vegetables are tender, 10 minutes.
5. Season with lime juice and salt, ladle over noodles and finish with scallions.

Allergen note: Contains wheat and soy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.