Nepalese Gundruk Soup
A Nepalese broth of fermented, dried leafy greens with mustard oil, onion, garlic, and turmeric.
Gundruk is a Nepalese preparation of fermented leafy greens that are dried and used in dishes such as this soup. This simple version follows a documented gundruk broth recipe; other preparations may include ingredients such as tomato or potato.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Soak the gundruk
Place the dried gundruk in warm water for 10–15 minutes. Drain it before using.
Ready to continue when: The gundruk is rehydrated and no longer dry or stiff.
15 min - 02
Sauté the aromatics
Heat the mustard oil in a pot. Add the chopped onion and garlic and sauté until the onion is golden.
Ready to continue when: The onion is golden and the garlic is fragrant.
- 03
Cook the soup
Add the drained gundruk and turmeric. Pour in the water, bring to a boil, then lower the heat. Simmer for 10–15 minutes.
Ready to continue when: The soup has simmered gently for 10–15 minutes and the gundruk is tender.
15 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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- Popular Native Nepali Dish Gundruk - Native Nepali Stage nepalnative.com/cuisine/popular-native-nepali-dish-gundruk/
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State: Published after documentary validation; no “Tested” label is shown.