Thukpa (Tibetan Noodle Soup)

Adapted from The Kopan Cookbook: Vegetarian Recipes from a Tibetan Monastery
Here is another one of my favorites.  Amazing on a very cold day or when you have a stuffy nose.  Try it, you'll see what I mean :)

• 1/4 cup butter (Clover Organic butter)
  
• 1 1/2 Tablespoons fresh ginger root, minced (or bottled The Ginger People Pantry Essentials Organic Minced Ginger)
• 1 1/2 Tablespoons fresh garlic, minced
• 1 cup red onion, diced
• 1 teaspoon turmeric (try buying turmeric root and mincing it yourself)
  
• 1 teaspoon curry powder
• 1 teaspoon chili powder
• 1 teaspoon Kopan masala
• 1 cup potato, parboiled and cubed
• 1 cup fresh tomatoes, chopped
• 5 cups water
• 1/4 lb. fresh flat egg noodles
• 1 1/2 cup fresh spinach, chopped
• 2 Tablespoons soy sauce (San-J Organic Tamari Reduced Sodium Soy Sauce)
• 1 teaspoons salt
• 1/4 teaspoon ground black pepper

Preparation

1. Melt butter in a saucepan over medium heat.
2. Add ginger, garlic, and red onion. Stir-fry over medium to medium-high heat for l minute.
3. Add turmeric, curry powder, chili powder, and masala. Mix well and stir fry for 1/2 a minute.
4. Add potatoes and tomatoes. Stir-fry 1 more minute.
5. Add water and bring to a boil.
6. Add egg noodles and boil for 5 minutes. Stir occasionally.
7. Add spinach and boil for another 1-2 minutes. If soup is too thick, add more water.
8. Season with soy sauce. Salt and pepper to taste.
9. Remove from heat and serve hot.