Tibetan Noodle Soup recipe
Noodle soup originated in the Eastern part of Tibet. The dish then became popular in various parts of Northeast India.
Here is the recipe for Tibetan noodle soup.
Ingredients for Tibetan noodle soup
- A bag of wide egg noodles
- 1/2 small onion
- 4 cloves garlic, minced
- 2 tablespoons ginger, minced
- 1 large tomato, chopped
- 5 ounces English peas (we used raw, fresh peas)
- 6 medium or large Shiitake mushrooms, sliced
- 2 cups of celery, diced
- 5 ounces super-firm tofu, chopped
- 2 stalks green onions
- 2 tablespoons cilantro, minced
- 1 heaping teaspoon salt
- 2 tablespoons soy sauce
- 1/8 teaspoon black pepper
- 6 tablespoons cooking oil
Directions for Tibetan noodle soup
- Boil water and begin cooking noodles.
- Heat 6 tablespoons cooking oil on high heat in a large frying pan or wok suitable for stir-frying.
- When the oil is hot, add onions and fry while stirring.
- After one minute or so, stir in your chopped tofu, and continue to stir fry.
- After about 3 minutes, stir in your ginger and garlic.
- After one more minute of stir-frying, add the sliced mushrooms, diced celery, and chopped tomatoes. Stir well and cover your pan.
- After 7-8 minutes, add your soy sauce plus a pinch of salt. Stir the dish and cover.
- Once the lid is on again, turn the heat down to medium or medium-low, and cook for about 20 minutes to infuse flavor in the veggies.
- After 20 minutes, add your English peas. Increase the heat back to high and stir to mix well.
- After 3 more minutes, stir your noodles into the pan, mixing all the ingredients well.
- Stir fry just long enough to heat the noodles through, 2 or 3 minutes.
- Turn the heat off, and add your green onions and cilantro.