Thenthuk

Ingredients

• 6⅓ ozFlourfor the noodle dough; wholemeal also possible
• ½ cupWaterfor kneading the dough, as needed
• Saltfor dough and soup
• 2 tbspVegetable oilfor frying, a little into the dough
• 1Onionsliced
• 3spring onionsfried and as garnish
• 3 clovesGarlicfinely chopped or grated
• ½ ozGingergrated or chopped
• 2Tomatochopped, gives the broth colour and acidity
• 1carrotdiced
• 5¼ ozDaikon radishsliced, simmered along (optional)
• 2⅛ ozspinachleafy green, add towards the end; pak choi as alternative
• 2⅛ ozBell pepperdiced (optional)
• 1Zucchinidiced, well browned (optional)
• 4¼ cupsVegetable stocksoup base, diluted with water if needed
• 1 tbspSoy sauceto season the broth
• 1 tspChilias flakes or chilli sauce
• 1 tspBlack pepperground, at the end (optional)
• corianderfor garnish (optional)
• Limejuice when serving (optional)

Method

1. Knead the noodle doughKnead the flour with salt, a little vegetable oil and water, added gradually, into a firm, supple dough. Keep working it until it's smooth and no longer sticky.
2. Let the dough restCover the dough and let it rest for 15 to 30 minutes so it stretches well later on.
3. Shape the dough stripsDivide the dough into portions and roll or press each one into a short, flat strip. This is only the starting shape for tearing, so leave the strips fairly thick, dust them lightly with flour and set them aside until the broth is ready.
4. Fry onions and chilliHeat the oil in a large pot and fry the onion and some of the spring onions with the chilli until soft and fragrant.
5. Add the vegetablesAdd the ginger and garlic and fry briefly, then add the tomatoes and the firm vegetables (carrot, zucchini, bell pepper and daikon radish) and cook for a few minutes.
6. Add stock and simmerPour in the vegetable stock (thinned with water if needed), add the soy sauce, bring to the boil and let the vegetables cook through.
7. Tear and cook the noodlesNow work right over the pot: take the strips one at a time, pull each one out thin between your fingers and tear off small pieces straight into the boiling broth. Cook the noodles for 3 to 10 minutes, until they rise to the surface and are just tender.
8. Add spinach and seasonStir in the spinach and let it wilt briefly, then season with salt, black pepper and soy sauce.
9. Garnish and serveLadle the soup hot into bowls and serve with the remaining spring onions, coriander and a squeeze of lime.

Tips and variations

One version cooks the noodles separately in water and pours the broth over them in the bowl. The dough can also be made from wholemeal flour mixed with instant oats, in place of plain white flour. Red and green chilli sauce can season the broth instead of chilli flakes. A version that isn't vegan swaps the vegetable stock for a long-simmered pork bone broth and brings chilli oil to the table. Another, also not vegan, enriches the dough with egg and butter and tears it into fingernail-sized pieces for the soup. Serve the soup as hot as you can, with lime and coriander on the table so everyone can adjust their own bowl.