Thenthuk

Ingredients

• 6⅓ ozWheat flourfor 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 onionfried 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 tspChillias flakes or chilli sauce
• 1 tspBlack pepperground, at the end (optional)
• Corianderfor garnish (optional)
• Limejuice when serving (optional)

Method

1. Knead the wheat 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. Cover the dough and let it rest for 15 to 30 minutes so it stretches well later on.
3. Divide the dough into portions, roll them out thinly or pull them into wide strips, and set them aside lightly floured.
4. Heat the oil in a large pot and fry the onion and some of the spring onion with the chilli until soft and fragrant.
5. Add 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. Pour in the vegetable stock (thinned with water if needed), add the soy sauce, bring to the boil and let the vegetables cook through.
7. Stretch the strips of dough thin one by one, tear them into small pieces and drop them straight into the boiling broth. Cook the noodles for 3 to 10 minutes, until they rise to the surface and are just tender.
8. Stir in the spinach and let it wilt briefly, then season with salt, black pepper and soy sauce.
9. Ladle the soup hot into bowls and serve with the remaining spring onion, coriander leaves and a squeeze of lime juice.

Tips and variations

If you'd rather take it slowly, don't tear the noodles over the pot — lay out the rolled strips and rip them up only at the end, or cook the noodles separately in water and pour the broth over them in the bowl. Wholemeal flour with instant oats works for the dough too, and instead of chilli flakes you can season with red and green chilli sauce. Not vegan: a long-simmered pork bone broth in place of the vegetable stock, with chilli oil alongside. There's room to play with the tearing as well — one version uses a dough made with egg and butter, torn into fingernail-sized pieces. Serve the soup as hot as you can, with lime and coriander on the table so everyone can adjust their own bowl.