Thukpa

To make Thukpa, start by heating cooking oil in a large pot over medium heat. Sauté finely chopped garlic, ginger, and green chilies until fragrant. Then, add sliced onions, julienned carrots, shredded cabbage, sliced tomatoes, and shredded French beans, cooking until the vegetables are slightly tender. Pour in chicken stock and bring it to a simmer. Stir in boiled noodles and let them heat through before serving. Finally, divide the soup into bowls and top with slices of pork belly, a boiled egg, blanched spinach, and a drizzle of spicy chili oil.

Traditional Thukpa contains noodles, which are typically made from wheat and not gluten-free. However, you can easily make this dish gluten-free by substituting the regular noodles with gluten-free noodles made from rice or other gluten-free grains. Just ensure that the chicken stock you use is also gluten-free.

If you're looking for a substitute for pork belly in Thukpa, you can use chicken, beef, or tofu for a vegetarian option. Cooked shredded chicken or beef can add a similar richness, while tofu will provide a great texture and absorb the flavors of the soup. Adjust the cooking time accordingly based on the protein you choose.

To store leftover Thukpa, let the soup cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3 days. If you want to keep the noodles from getting mushy, consider storing the noodles separately from the broth and vegetables. When reheating, add a splash of water or stock to loosen the soup.

Thukpa is a hearty dish on its own, but you can enhance your meal by pairing it with side dishes like steamed dumplings, spring rolls, or a fresh salad. A side of pickled vegetables can also complement the flavors of the soup nicely, adding a tangy crunch to your meal.