Nepali Gundruk Jhol Soup

About This Recipe

Gundruk jhol is a tangy broth in which fermented greens provide the main character. A small amount of cooked soybean adds texture without turning it into a thick bean stew. Timur, tomato and a fenugreek tempering create a layered aromatic finish.

Equipment

• ✓ Soup saucepan
• ✓ Knife and board
• ✓ Ladle

Ingredients

• 45 g dried gundruk, rinsed and soaked 10 minutes
• 20 ml mustard oil
• 1 tsp fenugreek seeds
• 120 g onion, finely sliced
• 15 g garlic, crushed
• 12 g ginger, grated
• 180 g ripe tomato, chopped
• 1.1 litres unsalted vegetable stock
• 80 g cooked soybeans
• 1/2 tsp ground timur
• 8 g coriander leaves
• Salt to taste

Easy Step-by-Step Method

Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.

Chef Notes & Tips

Do not over-rinse the gundruk: one quick rinse removes grit while preserving its characteristic fermented acidity.

Ingredient choices: Use trusted food-grade gundruk and fully cooked soybeans. Food-grade culinary mustard oil is required. Gundruk acidity varies, so judge the batch before adding any extra sour ingredient beyond the formulation.

Cooking control: Prepare the greens as directed and cut long strands for easier eating. Cook the tomato-aromatic base and simmer the greens until pleasantly tender. Temper fenugreek carefully and stop before it blackens.

If something goes wrong: If the broth is too sour, increase the unsalted stock and cooked-bean portion. Tough greens need further suitable preparation or simmering. Burnt fenugreek should be replaced with a fresh small tempering.

Ingredient Substitutions

• ↔ Mustard oil may be replaced with neutral oil; cooked black-eyed peas can replace soybeans.

Food Safety & Doneness

Wash produce and use clean utensils. Keep perishable ingredients refrigerated. Refrigerate cooked food in shallow containers within 2 hours, or within 1 hour when the surroundings exceed 32°C.

Serving & Plating

Serve hot with coriander and evenly distributed greens. Rice can be offered separately when serving it as part of a meal.

Storage

Refrigerate promptly in shallow covered containers at 4°C or below and use within 3 days. Reheat only the portion needed to at least 74°C throughout. Discard food left unrefrigerated for more than 2 hours, or 1 hour above 32°C.