Wednesday, October 30, 2013

[MC-AllEthnic-Recipes] Tibetan Noodle Soup - Thenthuk - 24g carbs; 5g fiber; 3 pts plus

 


                     
* 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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