Comforting Tibetan Noodle Soup

• Heat vegetable oil in a large pot over medium heat.

  Add minced garlic and ginger, and sauté until fragrant.

  Add thinly sliced onion and cook until translucent.

  Add thinly sliced chicken or beef and cook until browned.

• Pour water or chicken/beef broth into the pot and bring to a boil. Add julienned carrots, shredded cabbage, chopped spinach, and green onions to the pot.

  Season with soy sauce, salt, and black pepper according to taste. Allow the soup to simmer for about 15 minutes until the vegetables are tender and the flavors are well combined.

• While the soup is simmering, cook Tibetan-style noodles according to package instructions until al dente. Drain the noodles and rinse them under cold water to stop the cooking process.

• Divide the cooked noodles among serving bowls. Ladle the hot soup over the noodles, ensuring each bowl has a generous portion of meat and vegetables.

Garnish each bowl of Gyathuk with fresh cilantro. Serve hot with lime wedges on the side for squeezing over the soup.