Heat the oil in a wok or large saucepan over medium heat. Add the garlic, ginger, chiles, and cumin seeds and stir-fry for 20 seconds. Toss in the carrot and onion and sauté for about 8 minutes, or until the onion turns slightly translucent. Add the vegetable broth, water, turmeric, black pepper, and soy sauce and bring to a boil, then decrease the heat and simmer for 15 minutes. Add the hand-torn noodles and cook for 8 to 10 minutes, or until they are tender. (If you are using egg noodles, cook until al dente.) Stir in the spinach and cook for 1 minute. Season with salt to taste. Sprinkle cilantro leaves over the soup just before serving.
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|Serving Size: 1 Serving (4054g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 84 (5%)|
|Amt Per Serving||% DV|
|Total Fat 9.3g||12 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 215mg||66 %|
|Sodium 216586.2mg||7468 %|
|Potassium 9181.3mg||242 %|
|Total Carbohydrate 209.2g||62 %|
|Dietary Fiber 9.1g||36 %|
|Sugars, other 200.1g|
|Protein 181.8g||260 %|
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Calories per serving: 1622
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