Add the Oil to a pan and fry your Onion soft and translucent. Add 1 Tablespoon of Ginger Garlic paste and stir fry quickly. Add your cut carrot pieces to the pan and stir fry for 2 minutes.
Then add the mushroom, potato and the protein of your choice, stir fry and cook for 2 minutes on medium heat. Then throw in the cut green chili and add the tomato paste. Mix the whole content.
Pour in the water and season with salt and pepper. Cook until the potato and carrot pieces are soft. In the meantime prepare a pot with water, let it boil and add the egg noodles.
Now add the Spinach and noodles, mix well and cook for about 4 more minutes. Remove from the heat and add the soy sauce and lemon juice. Mix very well and gobble the soup over into in the soup bowls.
Garnish with chopped green onion stalks and serve hot.
Notes
Use fresh ginger and garlic finely chopped (ratio 1:2) or use ginger and garlic paste.
You can also use tofu or skip the protein all together to make this soup vegetarian or vegan (switch egg noodles with regular ones)
Don't use seafood as a protein because that wouldn't make it Tibetan.