Ingredients with Measurements:
- 1 cup of gundruk (dried and fermented leafy vegetable)
- 1 cup of sliced onions
- 1 cup of sliced tomatoes
- 1 cup of sliced carrots
- 1 cup of sliced bell peppers
- 1 cup of sliced mushrooms
- 1 tablespoon of ginger-garlic paste
- 1 tablespoon of cumin powder
- 1 tablespoon of coriander powder
- 1 tablespoon of turmeric powder
- 1 tablespoon of red chili powder
- 1 tablespoon of vegetable oil
- Salt to taste
- 6 cups of water
- 2 cups of cooked noodles
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the sliced onions and sauté until they turn golden brown.
3. Add the ginger-garlic paste and sauté for 2 minutes.
4. Add the sliced tomatoes and cook until they turn soft and mushy.
5. Add the sliced carrots, bell peppers, and mushrooms and cook for 5 minutes.
6. Add the cumin powder, coriander powder, turmeric powder, red chili powder, and salt to taste. Mix well.
7. Add the gundruk and mix well.
8. Add 6 cups of water and bring it to a boil.
9. Reduce the heat and let it simmer for 15-20 minutes.
10. Add the cooked noodles and mix well.
11. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 200
- Fat: 5g
- Carbohydrates: 35g
- Protein: 8g
Substitutions for ingredients:
- Instead of gundruk, you can use kale or spinach.
- Instead of noodles, you can use rice or quinoa.
Variations:
- You can add chicken or tofu for extra protein.
- You can add coconut milk for a creamier texture.
Tips and tricks:
- Soak the gundruk in water for 10 minutes before using it.
- You can add more water if you want a thinner soup.
- Adjust the spice level according to your taste.
Storage instructions:
- Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until it's hot.
Presentation ideas:
- Serve the soup in bowls with a spoon.
Garnishes:
- Garnish with chopped cilantro or green onions.
Pairings:
- Serve with a side of steamed vegetables.
Suggested side dishes:
- Steamed vegetables
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more water.
- If the soup is too spicy, add more noodles or rice to balance the heat.
Food safety advice:
- Make sure to wash all the vegetables before using them.
- Cook the soup until it's hot and bubbly.
Food history:
- Gundruk Thukpa is a traditional Nepalese soup made with fermented leafy vegetables and noodles.
Flavor profiles:
- Spicy, tangy, and savory.
Serving suggestions:
- Serve hot as a main course.
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Region: Nepalese