Thukpa

10 Comforting Thukpa Noodle Soup Recipes

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Craving a warm, comforting bowl of something delicious? Look no further than thukpa noodle soup! This Tibetan staple is a hearty and flavorful dish, perfect for chilly evenings or when you need a little pick-me-up. From classic thukpa recipes to variations featuring different meats, vegetables, and spices, we’ve gathered 10 of the most satisfying and comforting thukpa noodle soup recipes to warm you from the inside out. Get ready to explore the wonderful world of thukpa and discover your new favorite comfort food.

Easy and Delicious Vegetable Thukpa (Tibetan Noodle Soup)

This recipe guides you through making a comforting and flavorful Vegetable Thukpa, a Tibetan noodle soup packed with fresh vegetables. It’s a simple dish, perfect for a weeknight meal or a light lunch.

Ingredients

  • 3 1/2 oz (about 100 grams) noodles
  • 1 onion, finely chopped
  • 1 tomato, finely chopped
  • 1 cup finely chopped vegetables (carrot, beans, bell pepper, cabbage, etc.)
  • 3 tablespoons chili tomato sauce
  • 1 tablespoon soy sauce
  • Black pepper to taste
  • 1 tablespoon cilantro
  • 1/2 tablespoon finely chopped ginger and garlic
  • Salt to taste
  • 2 tablespoons oil

Instructions

  1. Cook the Noodles: Boil the noodles in hot water with salt and 1/2 tablespoon of oil until tender. Drain and rinse lightly.

  2. Prepare the Vegetables: Chop all the vegetables and set them aside. Feel free to customize your vegetable selection based on your preference.

  3. Sauté Aromatics and Vegetables: Heat the remaining oil in a pan and sauté the chopped garlic and ginger with the onion. Add the remaining vegetables and cook for 3-4 minutes until slightly softened.

  4. Combine and Simmer: Add the cooked noodles and enough water to create your desired soup consistency. Stir in the chili tomato sauce, soy sauce, salt, and black pepper. Bring to a boil. If using cumin powder, add it now. Reduce heat and simmer for 5 minutes to allow the flavors to meld.

  5. Serve: Your delicious Vegetable Thukpa is ready! Garnish with fresh cilantro and serve hot.

Vegetarian Thukpa with Homemade Spicy Chutney

This recipe guides you through making a comforting and flavorful Vegetarian Thukpa, a Tibetan noodle soup. We’ll create a vibrant vegetable broth packed with fresh ingredients, and top it off with a homemade spicy chutney for an extra kick. Follow these easy steps to enjoy a delicious and satisfying bowl of Thukpa.

Ingredients

For the Thukpa:

  • 1 capsicum, chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 200 gm mushrooms, chopped
  • 2 tbsp mustard oil
  • 2-3 green chilies, finely chopped
  • 1 piece ginger, finely chopped
  • 10-12 cloves garlic, chopped
  • 1 onion, sliced
  • 1 tomato, sliced
  • 1 tbsp red chili powder
  • 1/2 tbsp turmeric powder
  • 1/2 tbsp cumin powder
  • 1/2 tsp garam masala
  • 1 tsp salt
  • 3 cups water
  • 2 tbsp fresh coriander leaves, finely chopped
  • 2 tbsp fresh spring onions, chopped
  • 1 pack hakka noodles, boiled and drained

For the Momo Chutney:

  • 4 tomatoes
  • 6-7 soaked Kashmiri chilies
  • 8-9 cloves garlic
  • 3 tbsp spring onions, chopped
  • 3 tbsp fresh coriander leaves, chopped
  • 1/2 tsp salt
  • 1 lemon, juiced

Instructions

Making the Thukpa:

  1. Sauté Aromatics: Heat mustard oil in a pan. Add green chilies, ginger, and garlic. Sauté until fragrant.
  2. Add Vegetables and Spices: Add sliced onion and tomato. Sauté until softened. Then, add red chili powder, turmeric powder, cumin powder, garam masala, and salt. Mix well.
  3. Simmer the Broth: Add water and bring to a boil. Add chopped mushrooms and let simmer.
  4. Add Remaining Vegetables: Add chopped capsicum and bell peppers. Continue to boil on a slightly high flame until the vegetables are tender-crisp.
  5. Finish the Soup: Reduce the flame and add fresh coriander leaves and spring onions. Do not overcook the vegetables. Switch off the flame.

Making the Momo Chutney:

  1. Roast Tomatoes: Roast tomatoes until the skin blisters. Peel off the skin.
  2. Blend Chutney Ingredients: Add the roasted tomatoes to a blender. Add soaked Kashmiri chilies, garlic, coriander leaves, spring onions, salt, and lemon juice. Blend until smooth.

Assemble and Serve:

  1. Place boiled hakka noodles in a soup bowl.
  2. Pour the hot vegetable soup over the noodles.
  3. Top with the freshly made momo chutney.
  4. Serve hot and enjoy!

Tip: For a richer flavor, use vegetable stock instead of plain water.

Hearty Vegetable Thukpa Soup with Noodles

This recipe guides you through making a delicious and comforting Vegetable Thukpa, a Tibetan noodle soup packed with fresh vegetables and flavorful spices. We’ll cover preparing the vegetable broth, the aromatic Thukpa base, a vibrant momo chutney, and perfectly cooked noodles to combine for a satisfying meal.

Ingredients

For the Thukpa:

  • 1 inch chopped ginger
  • 2 tsp sesame oil
  • 2 tsp chopped garlic
  • 1/3 cup sliced onion
  • 1 chopped tomato
  • Fresh coriander stalk, finally chopped
  • 2 green chilies (chopped)
  • 1/2 cup chopped green capsicum
  • 1/2 cup chopped yellow capsicum
  • 1/2 cup chopped cabbage
  • 1/2 cup chopped carrot
  • 1/2 cup chopped beans
  • 1/2 cup chopped broccoli
  • 1/4 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp roasted cumin powder
  • 1 tsp garam masala
  • 1 pinch peppercorn powder
  • 1/2 tsp chili flakes
  • 1/2 tsp mixed herbs
  • Salt as per taste

For the Vegetable Stock:

  • 1/2 cup cut carrot
  • 1/2 cup cut potatoes
  • 1/2 cup cut beetroot
  • 1/2 cup cut bottle gourd
  • 1/2 cup green coriander stalk
  • 2 bay leaves
  • 1 tsp peppercorns
  • 1/2 tsp salt

For the Momo Chutney:

  • 5 roasted tomatoes
  • 5 red chilies (soaked)
  • 4 roasted garlic cloves
  • 1/2 cup green coriander
  • 1/3 cup chopped green onion
  • Pinch of sugar
  • Salt as per taste
  • 1 tsp lime juice

Other:

  • 1 packet boiled noodles

Instructions

1. Prepare the Noodles: Boil water in a pot. Add the noodles, a pinch of salt, and 1 tsp of oil. Cook until soft, then strain and set aside.

2. Prepare the Vegetables: Wash and chop the ginger, garlic, chilies, coriander stalks, onion, green and yellow capsicum, cabbage, carrot, beans, broccoli, and tomato.

3. Make the Vegetable Stock: Boil 1.5 liters of water. Add the cut carrot, potato, beetroot, bottle gourd, and coriander stalks. Include bay leaves, peppercorns, and salt. Boil for 15 minutes, strain, and set aside.

4. Sauté Aromatics: Heat oil in a pot (or kadai). Add the chopped ginger, garlic, and green chilies. Sauté until fragrant.

5. Add Vegetables: Add the sliced onion and all the chopped vegetables to the pot.

6. Season and Cook: Add the chopped tomato and salt. Mix well and cook until the vegetables are slightly softened.

7. Prepare the Momo Chutney: Roast the tomatoes and garlic. Peel the tomatoes. In a chopper, combine the roasted tomatoes, soaked red chilies, green coriander, green onion, chopped garlic, sugar, lime juice, and salt. Pulse to a coarse chutney.

8. Add Spices: Once the vegetables are partially cooked, add the turmeric powder, red chili powder, cumin powder, garam masala, pepper powder, chili flakes, and mixed herbs.

9. Add Stock: Pour in the prepared vegetable stock. (The recipe also mentions soy sauce, so add that here if desired).

10. Simmer and Finish: Stir well and cook for 3 minutes. Add lemon juice and fresh coriander.

11. Serve: Combine the cooked noodles and the Thukpa soup. Serve hot with the Momo chutney.

Easy Sikkimese Vegetable Vermicelli Thukpa

This recipe guides you through making a delicious and comforting bowl of Sikkimese Vegetable Vermicelli Thukpa. This flavorful soup features a rich broth packed with fresh vegetables and tender vermicelli noodles, topped with a spicy chili oil.

Ingredients

For the Vermicelli Noodles:

  • 100 gms rice vermicelli noodles
  • 1 tbsp oil
  • 1 tsp salt

For the Thukpa Paste:

  • 1 inch piece of ginger
  • 6-8 cloves garlic
  • 2 green chilies
  • 1 tbsp fresh coriander stems
  • 1 medium onion
  • 1 medium tomato
  • 1 tsp sesame oil

For the Chili Oil:

  • 1/2 cup oil
  • 1 tbsp chopped garlic
  • 2 tsp sesame seeds
  • 1 tbsp chili flakes
  • 1 tbsp light soy sauce

For the Thukpa Soup:

  • 1 tbsp oil
  • 1/4 tsp turmeric powder (haldi)
  • 4 cups vegetable stock
  • 1/2 cup julienned carrots
  • 1/2 cup julienned red bell pepper
  • 1/2 cup julienned green bell pepper
  • 1/2 cup julienned yellow bell pepper
  • 1/2 cup sliced mushrooms
  • 1/2 cup shredded cabbage
  • 1 tbsp vinegar
  • 1/2 tsp black pepper powder
  • 1 tbsp light soy sauce
  • 1/4 cup chopped spring onions greens
  • 1/4 cup chopped coriander leaves

Instructions

  1. Cook the Noodles: Boil the vermicelli noodles according to package directions with salt. Drain, toss with oil, and set aside.

  2. Make the Thukpa Paste: Blend onion, tomato, ginger, garlic, green chilies, coriander stems, and sesame oil until smooth.

  3. Prepare the Chili Oil: Heat oil, add garlic and sesame seeds. Once they crackle, add chili flakes and soy sauce. Cook for a minute and set aside.

  4. Start the Soup: Heat oil in a wok, add thukpa paste and turmeric powder. Sauté until the liquid reduces.

  5. Add the Vegetables: Add carrots, bell peppers, mushrooms, and cabbage. Sauté briefly.

  6. Simmer the Soup: Add vegetable stock and bring to a boil. Simmer until vegetables are tender-crisp.

  7. Season the Soup: Add vinegar, soy sauce, and black pepper powder. Cook for a minute.

  8. Add the Greens: Stir in spring onions and coriander leaves. Adjust salt to taste.

  9. Assemble the Thukpa: Place noodles in a bowl, pour over the soup, and top with spring onions, coriander leaves, and a drizzle of chili oil.

Hearty Vegetable Thukpa Soup

This recipe guides you through creating a flavorful and comforting vegetarian Thukpa soup. It’s a simple, step-by-step approach to making this Tibetan noodle soup, perfect for a warming weeknight meal.

Ingredients

  • 200g noodles
  • 100g grated carrot
  • 100g grated cabbage
  • Fresh coriander stems
  • 100g chopped mushrooms
  • 1 capsicum, chopped into strips
  • 1 chopped onion
  • 2-3 chopped green chilies
  • 8-10 cloves chopped garlic
  • 1 tbsp oil
  • 1/2 tsp salt
  • 1 tbsp sriracha sauce
  • 1 tsp Kashmiri red chili powder
  • 1 chopped tomato
  • 4 cups vegetable stock
  • 1 tsp sugar

Instructions

  1. Cook the Noodles: Boil water, add noodles, salt, and a teaspoon of oil. Cover and let sit for 10 minutes. Drain and set aside.

  2. Sauté Aromatics: In a pan, heat oil and sauté chopped garlic, green chilies, and onion for 1-2 minutes. Add chopped tomatoes and salt. Cook until the tomatoes soften.

  3. Add Vegetables and Spices: Add the remaining vegetables (carrot, cabbage, mushrooms, and capsicum). Stir in coriander stems, red chili powder, sugar, and sriracha sauce. Pour in the vegetable stock.

  4. Simmer and Serve: Cook for 5-10 minutes. To serve, place cooked noodles in a bowl and pour the hot soup over them. Serve immediately.

Hearty Vegetable Thukpa: A Flavorful Tibetan Noodle Soup

This recipe guides you through creating a comforting and flavorful Vegetable Thukpa, a traditional Tibetan noodle soup. We’ll cover preparing the noodles, making a spicy chutney, and building a rich, flavorful broth packed with fresh vegetables.

Ingredients

For the Noodles:

  • 1 packet Noodles
  • 1 tsp oil
  • 1 tsp salt
  • Water, as needed for boiling

For the Thukpa Soup:

  • 1 tbsp oil
  • 1 tsp finely chopped ginger or paste
  • 1 tbsp finely chopped garlic or paste
  • 2-3 green chilies, chopped
  • 1/3 cup sliced onion
  • 10-15 French beans, cut into halves
  • 1/2 cup sliced tomato
  • 1 cup sliced mushrooms
  • 1 cup shredded cabbage
  • 1/3 cup julienned carrots
  • 1/3 cup julienned capsicum (bell pepper)
  • 2 tbsp fresh coriander stalks, finely chopped
  • 1 tsp Sichuan peppercorn powder
  • 1/2 tsp garam masala
  • 1 tsp red chili powder
  • 1 tsp soy sauce
  • Salt, to taste
  • 1 liter vegetable stock
  • 1 tsp lemon juice or vinegar

For the Spicy Chutney:

  • 4-5 red chilies
  • 2 tomatoes
  • 5-6 garlic cloves
  • 1 handful fresh coriander leaves
  • 1 tsp lemon juice
  • 1/4 tsp sugar
  • Salt, to taste

Instructions

1. Prepare the Noodles:

Boil 8 cups of water with 2 tbsp oil and 1 tsp salt. Add the noodles and cook according to package instructions (about 3 minutes). Drain and rinse with cold water.

2. Make the Spicy Chutney:

Soak red chilies in hot water for 1 hour. Fire-roast tomatoes, peel once cooled. Blend tomatoes, garlic, soaked chilies, coriander, lemon juice, sugar, and salt until semi-coarse.

3. Build the Thukpa Soup:

Sauté ginger, garlic, and green chilies in oil. Add onions and cook until translucent. Add tomatoes and French beans, then salt and spices. Pour in hot vegetable stock and bring to a boil.

4. Add the Vegetables:

Add remaining vegetables (mushrooms, cabbage, carrots, and capsicum) along with soy sauce and salt to the boiling broth. Cook for 4-5 minutes until slightly tender but still crisp.

5. Finish and Serve:

Stir in lemon juice. Place cooked noodles in a bowl, ladle hot soup over them, and garnish with spicy chutney. Enjoy!

Easy Vegetarian Thukpa Soup Recipe

This recipe provides a simple and delicious way to make Vegetarian Thukpa Soup. It’s a comforting and flavorful dish, perfect for a chilly evening.

Ingredients

  • 1 packet hakka noodles
  • 2 glasses vegetable stock
  • 100 gm cabbage, chopped
  • 2 onions, chopped
  • 1 capsicum, chopped
  • 1 tomato, chopped
  • 1 carrot, chopped
  • 1 tbsp oil
  • 2 tsp ginger-garlic-chili paste
  • 1 tsp dark soy sauce
  • 1 tsp red chili sauce
  • 1 tsp vinegar
  • 1 tsp black pepper powder
  • Salt to taste
  • Water as needed

Instructions

  1. Cook the Noodles: In a saucepan, boil water with a few drops of oil. Add the hakka noodles and cook for 5-7 minutes until tender. Drain and set aside.

  2. Prepare Ingredients: While the noodles are cooking, prepare the ginger-garlic-chili paste. Chop all the vegetables (cabbage, onions, capsicum, tomato, and carrot).

  3. Sauté Vegetables and Spices: Heat oil in a wok or large pan. Sauté the chopped onions until softened. Add the ginger-garlic-chili paste and sauté for a minute until fragrant. Add the chopped vegetables and stir-fry for a few minutes.

  4. Add Flavors: Pour in the dark soy sauce, red chili sauce, and vinegar. Mix well.

  5. Simmer in Broth: Add the vegetable stock and salt to taste. Bring the mixture to a boil and let it simmer for a few minutes.

  6. Combine and Serve: Add the cooked noodles to the soup and boil for another 5-7 minutes to heat through. Serve hot in bowls. Optionally, garnish with some crispy fried noodles for added texture.

Easy and Delicious Vegetable Thukpa

This recipe provides a simple and flavorful way to make vegetable Thukpa, a comforting Tibetan noodle soup. With readily available ingredients and easy-to-follow instructions, you can enjoy a warm and satisfying bowl of Thukpa in no time.

Ingredients

  • 1 cup boiled noodles
  • 1 cup chopped spinach
  • 1 cup chopped cabbage
  • 1/2 cup chopped carrot
  • 1/2 cup chopped green beans
  • 1/2 cup chopped scallions (green part)
  • 1 chopped onion
  • 1 small piece chopped ginger
  • 2-3 chopped green chilies
  • 5-7 cloves chopped garlic
  • 2 tbsp lime juice
  • 1/2 tsp garam masala
  • 1/2 tsp red chili powder
  • 1 tsp roasted cumin powder
  • Salt to taste
  • 1-1 1/2 tbsp olive oil
  • 1 tbsp soy sauce
  • 1/2 tbsp red chili sauce / sweet chili sauce
  • 4 cups water/vegetable stock

Instructions

  1. Prepare the Ingredients: Finely chop all the vegetables. Boil the noodles according to package directions and set aside.

  2. Sauté Aromatics: Heat olive oil in a large pan. Add ginger, garlic, and green chilies. Cook for a minute until fragrant.

  3. Add Vegetables: Add the chopped onion and sauté until softened. Then add the carrot, cabbage, green beans, and the white parts of the scallions. Cook for 5 minutes until slightly tender.

  4. Add Spices and Sauces: Add garam masala, red chili powder, roasted cumin powder, soy sauce, and chili sauce. Stir well to combine.

  5. Add Liquid: Pour in the water or vegetable stock and bring to a boil.

  6. Simmer with Spinach: Add the spinach and lime juice. Cook for 3-4 minutes, or until the spinach has wilted.

  7. Assemble the Thukpa: Place a portion of cooked noodles in a bowl. Pour the hot Thukpa soup over the noodles.

  8. Garnish and Serve: Garnish with the green parts of the scallions and enjoy your hot and flavorful Thukpa immediately.

Hearty Tibetan Thukpa Noodle Soup

This recipe guides you through making a delicious and comforting bowl of Tibetan Thukpa noodle soup. This flavorful soup features a rich vegetable broth, tender noodles, and a blend of aromatic spices.

Ingredients

For the Vegetable Stock:

  • 1 large carrot, chopped
  • 1 tsp garlic
  • 1 tsp ginger
  • 2 cloves
  • 7-8 black peppercorns
  • 1 tsp salt
  • 4 cups water

For the Soup:

  • 2 tbsp oil
  • 1 onion, finely chopped
  • 1 tbsp garlic
  • 1 tbsp ginger
  • 4 baby corn, boiled and sliced
  • 6-7 cauliflower florets
  • 1 potato, chopped
  • 8 green beans, trimmed
  • 1 small carrot, chopped
  • ¾ tsp salt
  • 1 tsp sambar powder
  • ½ tsp garam masala
  • 1 ½ tsp soy sauce
  • 1 cup noodles, cooked

Instructions

Step 1: Prepare the Vegetable Stock

In a pressure cooker, heat oil and add garlic, ginger, chopped large carrot, cloves, salt, and black peppercorns. Sauté briefly. Add 4 cups of water, close the lid, and cook for 7 minutes. Strain the stock and set the cooked vegetables aside.

Step 2: Build the Soup

Heat 2 tablespoons of oil in a pan. Add garlic, ginger, and chopped onion. Cook for 2 minutes. Add the remaining vegetables (baby corn, cauliflower, potato, green beans, and chopped small carrot), salt, sambar powder, and garam masala. Mix well. Pour in the prepared vegetable stock and cook for 7-8 minutes over medium heat, or until the vegetables are tender. Stir in the soy sauce.

Step 3: Assemble and Serve

To serve, place cooked noodles in a soup bowl and ladle the hot soup over them. Enjoy your hearty and flavorful Tibetan Thukpa!

Hearty Chicken Thukpa

This recipe guides you through making a comforting bowl of Chicken Thukpa, a Tibetan noodle soup. This flavorful and easy-to-make dish is packed with tender chicken, noodles, and aromatic spices.

Ingredients

  • Chicken: 250g
  • Noodles/Chowmein: 200g (egg noodles recommended)
  • Onions: 3
  • Garlic: 14-15 cloves
  • Ginger: 1 inch piece
  • Dry Red Chillies: 4 + extra for garnish (chopped)
  • Salt: To taste
  • Pepper: To taste
  • Soy Sauce: As needed
  • Fresh Coriander: For garnish
  • Optional: Spinach and Radish (blanched)

Instructions

  1. Marinate the chicken: In a bowl, combine the chicken with salt and pepper. Set aside to marinate.

  2. Prepare the broth: Combine the onions, garlic, ginger, and dry red chilies in a pressure cooker. Add the marinated chicken and enough water to cover the ingredients. Pressure cook for 5-6 whistles on low heat.

  3. Optional Vegetables: If using spinach and radish, blanch them in boiling water until slightly softened. Set aside.

  4. Cook the noodles: Cook the noodles according to package directions until tender. Drain and set aside.

  5. Assemble the Thukpa: Divide the cooked noodles into bowls. Ladle the hot chicken broth over the noodles. Garnish with fresh coriander, blanched spinach and radish (if using), and a spoonful of soy sauce mixed with chopped dry red chilies.

History of Thukpa

Thukpa, a hearty and flavorful noodle soup, boasts a rich history deeply rooted in the eastern Himalayas. It’s believed to have originated in the nomadic communities of Tibet, where its warming and nourishing qualities were essential for survival in the harsh climate. The word “thukpa” itself is derived from the Tibetan word for “noodle soup”.

Over centuries, thukpa spread throughout the Himalayan regions, including Nepal, Bhutan, and parts of India, evolving into diverse regional variations. The core ingredients of noodles and broth remained consistent, but the specific spices, vegetables, and meats incorporated reflected local culinary traditions. For example, in some areas, yak meat is a traditional addition, while others favor mutton or chicken. The use of locally sourced ingredients continues to be a defining characteristic of thukpa.

Thukpa’s journey beyond the Himalayas can be attributed to trade routes and migration. As people moved and interacted, the recipe traveled with them, adapting and incorporating new flavors along the way. This has resulted in the wide variety of thukpa recipes we enjoy today, each reflecting a unique blend of cultural influences and regional tastes.

Nutritional Content and Benefits of Thukpa

Thukpa, a hearty noodle soup, offers more than just comfort. It’s packed with nutrients, varying based on the specific ingredients. Generally, thukpa provides a good source of carbohydrates from the noodles, providing energy. The addition of vegetables like carrots, spinach, and beans boosts the vitamin and mineral content, including Vitamin A, Vitamin C, and iron.

The broth itself contributes to hydration and can be a source of protein, particularly if meat is included. Protein is essential for building and repairing tissues. The spices used, such as ginger and garlic, are known for their anti-inflammatory properties and may offer additional health benefits.

Adding meat to your thukpa increases the protein and iron content, while a vegetarian version with tofu provides a plant-based protein source. Using whole wheat noodles enhances the fiber content, promoting digestive health. Ultimately, the nutritional value of thukpa depends on the specific recipe and ingredients used. However, it generally provides a well-rounded and nourishing meal, especially during colder months.

Tips for Choosing Quality Noodles

Choosing the right noodles is crucial for a delicious bowl of Thukpa. Different noodles offer varying textures and absorb the flavorful broth differently.

Look for noodles that are firm and have a slightly rough texture. This helps them grip the broth and prevents them from becoming mushy. Avoid noodles that appear brittle or overly dry.

Consider the thickness of the noodles. Thicker noodles are ideal for heartier broths and hold up well in the soup. Thinner noodles cook faster and are better suited for lighter broths.

Check the ingredients. Ideally, choose noodles made from whole wheat flour or other whole grains for added nutritional value. Fresh noodles are often preferred, but dried noodles can be a convenient alternative.

Experiment with different types of noodles to find your favorite. From egg noodles to rice noodles, there are many options to explore and enhance your Thukpa experience.

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