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4 Serves
63 Mins
18 g
85 g
18 g
Heat the olive oil in a large stock pot over medium heat.
Ingredients, vitamins, and health benefits
Olive Oil
Yellow Onion
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VietnameseVitamin E
2 mg / 15 mgVitamin K
25 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
93 µg / 400 µgCalcium
86 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
110 mg / 420 mgPhosphorus
384 mg / 1,250 mgPotassium
683 mg / 4,700 mgSodium
2146 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
31 µg / 55 µgFiber
11 g / 28 gSugar
9 g / 50 gSaturated Fat
3 g / 20 gCholesterol
33 mg / 300 mgCaffeine
0 mgNet Carbs
74 gAlcohol
0 g
Add the chopped yellow onion and minced garlic to the pot, sautéing until the onion becomes translucent and fragrant.
Stir in the assorted vegetables and cook for another few minutes until slightly softened.
Pour in the vegetable broth and bring the mixture to a gentle boil, then reduce heat and simmer to allow flavors to meld.
Add the Tibetan wheat noodles to the broth and cook until they reach the desired tenderness.
Season the soup with salt and black pepper to taste, then serve immediately in bowls.
Minced Garlic
Assorted Vegetables
Vegetable Broth
Tibetan Wheat Noodles
Tibetan Thukpa Noodles
Salt
Black Pepper
Vitamin A
124 µg / 900 µgVitamin C
4 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
2 mg / 15 mgVitamin K
25 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
93 µg / 400 µgCalcium
86 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
110 mg / 420 mgPhosphorus
384 mg / 1,250 mgPotassium
683 mg / 4,700 mgSodium
Fiber
11 g / 28 gSugar
9 g / 50 gSaturated Fat
3 g / 20 gCholesterol
33 mg / 300 mgCaffeine
0 mgNet Carbs
27
g50
g23
g
Italian
Zinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
31 µg / 55 µgAlcohol
0 g