Ingredients

• 200g spaghetti noodles
• 150g choice of protein (chicken, pork, or beef), thinly sliced
• 2 cups fresh spinach leaves
• 2 medium tomatoes, chopped
• 1 medium onion, finely chopped
• 3-4 cloves garlic, minced
• 1-inch ginger, grated
• 6 cups chicken or vegetable broth
• 2 tablespoons vegetable oil
• 1 tablespoon soy sauce
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1/2 teaspoon garam masala (optional)
• Fresh cilantro and spring onions for garnish

Preparation

1. Cook Noodles: Boil spaghetti noodles according to package instructions until al dente. Drain and set aside.
2. Prepare Broth Base: Heat oil in a large pot and sauté onions until translucent. Add garlic and ginger, cooking until fragrant.
3. Cook Protein: Add your choice of meat and cook until lightly browned. For vegetarian version, skip this step or add tofu at the end.
4. Build the Soup: Add chopped tomatoes and cook until they begin to soften. Pour in the broth and bring to a simmer.
5. Season the Broth: Add soy sauce, salt, pepper, and optional garam masala. Let the broth simmer for 10-15 minutes to develop flavors.
6. Add Vegetables: Stir in fresh spinach and cook for 2-3 minutes until just wilted.
7. Combine and Serve: Divide cooked spaghetti noodles into serving bowls. Ladle the hot soup over the noodles, ensuring each bowl gets plenty of vegetables and protein.
8. Garnish: Top with fresh cilantro and chopped spring onions. Serve immediately while hot.

Cooking Time: Approximately 25-30 minutes (including noodle cooking time)

Note: For authentic Bhutanese flavor, you can add a spoonful of chili oil or ezay (Bhutanese chili sauce) when serving for extra heat.