Tibetan thukpa with wholewheat noodles, vegetables and egg

Ingredients

For 1 serving

• Whole wheat pasta65 g
• Eggs1
• Savoy cabbage80 g
• Carrots60 g
• Spinach60 g
• Tomatoes80 g
• Onion50 g
• Garlic1 clove
• Ginger5 g
• Cumin1 teaspoon
• Vegetable broth450 ml
• Soy sauce1 teaspoon
• Peanut oil1 teaspoon

Contains: gluten, nuts, eggs, soy, celery,

In season: October – March

Method

1. Chop the onion, garlic and peeled ginger; peel the carrots and slice into rounds, chop the tomatoes, and shred the savoy cabbage and washed spinach.
2. Heat the groundnut oil in a pan over medium-low heat and fry the onion, garlic, ginger and cumin for 3 minutes, until the onion is soft and the cumin fragrant.
3. Add the tomatoes and carrots and cook for 3 minutes, until the tomatoes start to break down.
4. Pour in the vegetable stock and soy sauce, bring to the boil and add the wholewheat pasta; cook it for the time on the packet, stirring now and then.
5. Halfway through add the savoy cabbage and spinach.
6. For the last 3 minutes crack the egg into the soup without stirring and let it cook until the white is set; serve straight away, when the pasta is al dente.