Thukpa is a famous Tibetan noodle soup that is mainly popular in hilly regions, but now it has become a favorite everywhere. This soup is a perfect combination of noodles, veggies, and a flavorful broth, making it the best comfort food, especially on monsoon or winter evenings. The flavors of Veg Thukpa are a bit spicy, tangy, and very refreshing, giving you an instant energy boost. The combo of noodles and soup, especially when served hot, makes it a perfect hearty meal.
In this recipe, we’ll cover a simple and authentic version that you can easily make at home. You only need a few basic ingredients that are easily available. This Thukpa is so versatile that you can adjust the veggies or spices to suit your taste. So, let’s get started!
WHY THIS RECIPE WORKS
The magic of this recipe lies in its flavors and simplicity. First of all, don’t overcook the noodles, as chewy noodles are one of the main elements of a good Thukpa. The soup won’t take much time to make because the combination of veggies and spices quickly creates a rich broth. Soy sauce and Kashmiri red chili powder give it an umami and smoky flavor. Overall, this recipe provides a balanced and healthy meal that everyone will love.
Ingredients for Veg Thukpa
- 150g Noodles
- 1 tbsp Oil
- Salt to taste
- 2 tbsp Oil (for the soup)
- 1 inch Ginger, finely chopped
- – 1 inch Ginger,
- 2 Green Chillies
- 1/2 Onion, sliced
- 1/2 Tomato, finely chopped
- 1/4 tsp Turmeric powder
- 1 tsp Kashmiri red chili powder
- 1 tsp Cumin powder
- 1/8 tsp Black pepper
- 2 liters Veg stock or hot water
- 1/2 cup Carrot, julienned
- 1/2 cup Bell peppers (red, yellow, green)
- 1/3 cup Cabbage, chopped
- 2 tsp Soy sauce
- Salt to taste
- Chilli oil (optional for garnish)
Step-by-step Veg Thukpa Recipe
Step 1: In a pan, boil water and add 1 tbsp oil and a little salt. Boil 150g noodles for just 2 minutes until soft. Be careful not to overcook. Strain the noodles and drizzle some oil, mixing well. Set aside.
Step 2: Heat 2 tbsp oil in a pan. Add finely chopped ginger, garlic, and green chilies, and sauté for a few seconds. Add sliced onions and cook on high flame until translucent.
Step 3: Add finely chopped tomatoes and sauté for 1 minute. Then, mix in turmeric powder, Kashmiri red chili powder, cumin powder, and black pepper.
Step 4: Pour 2 liters of veg stock or hot water into the mixture and bring it to a boil. Add julienned carrots, bell peppers, and chopped cabbage, cooking for 2-3 minutes. Then, add soy sauce and salt, mixing well.
Step 5: In a bowl, add the cooked noodles and pour the prepared soup over them. Drizzle with chili oil for garnish and enjoy it hot.
EXPERT BAKING TIPS
Always keep the noodles al dente (slightly firm), as overcooked noodles won’t have the best texture in the soup.
To control spice levels, reduce the amount of green chilies and chili oil.
Don’t overcook the veggies; sauté them for just 2-3 minutes to maintain their color and crunch.
FAQ
Which noodles are used in Thukpa?
You can use regular wheat noodles or rice noodles; both options are delicious.
Can I add non-veg to this?
Yes, you can add chicken or mutton broth and shredded chicken for a non-veg version.
Can this be prepared in advance?
You can prepare the noodles and soup separately and store them in the fridge, but mix them only when serving.
Storage
You can store Veg Thukpa in the fridge for up to 2 days. Keep the noodles and soup in separate containers to prevent the noodles from becoming soggy. When reheating, warm the soup on the stove and then add the noodles.
