* Exported from MasterCook *
Tibetan Noodle Soup - Thenthuk
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 10%) Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
NOODLES:
3/4 cup spelt flour
1/4 teaspoon sea salt
3 tablespoons water
SOUP BASE:
6 cups water -- or vegetable stock, ( see page 228)
1 small onion -- chopped
4 cloves garlic -- chopped
1 hot chile pepper -- seeded and diced, or 3 dried red chiles
1 tomato -- chopped
2 cups small cauliflower flowerets
1 cup chopped cabbage
3 tablespoons soy sauce
1 teaspoon sea salt -- or to taste
2 cups chopped kale -- or spinach
2 tablespoons minced fresh cilantro
Make the "noodles": place the flour and salt in a bowl and mix well. Add
the water and mix well, forming it into a dough.
Place the water in a large pot over medium-high heat. Add the remaining
soup ingredients except the kale and cilantro and bring to a boil,
stirring occasionally. Lower the heat to medium and cook until the
cauliflower is just soft.
Pinch off small pieces of the dough, flatten with your fingers, and add
them to the soup. Cook for 5 minutes, stirring occasionally. Add the kale
and cilantro, cook for 2 minutes longer, and mix well before serving.
Serves 4 to 6
Variations:
Replace the vegetables with potatoes, broccoli, squash, carrots, zucchini,
or mushrooms.
Try adding roasted tofu or tempeh cubes (see page 227).
AuthorNote: Thenthuk is a hardy soup in which the "noodles" are actually
small pieces of dough. It will definitely keep you warm and happy in the
high Himalayas. Create your own designer thenthuk by adding what's fresh
in your garden. Serve with a warm cup of Korean Toasted Barley Tea (page
219).
Cuisine:
"Asian"
Source:
"The 30-Minute Vegan's Taste of the East by Mark Reinfeld and Jennifer
Murray, 2010"
S(Formatted by Chupa Babi):
"Sept 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 112 Calories; 1g Fat (5.6% calories
from fat); 6g Protein; 24g Carbohydrate; 5g Dietary Fiber; 0mg
Cholesterol; 1127mg Sodium. Exchanges: 1 Grain(Starch); 2 Vegetable; 0
Fat.
Nutr. Assoc. : 0 26182 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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