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aerial shot of thukpa in a black bowl
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Veg Thukpa Recipe

Thukpa is a comforting Tibetan noodle soup. Here is a one pot, vegetarian thukpa recipe to warm you up on cold days.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Soup
Cuisine: Asian
Servings: 2 adults
Calories: 560kcal
Author: Hina Gujral

Equipment

Ingredients

  • 150 gram Hakka noodles (uncooked)
  • 2 tablespoon vegetable refined oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 tablespoon coriander stalks, finely chopped
  • 1 medium size red onion, sliced
  • 2 green chillies, sliced
  • ½ Cup cabbage shredded
  • ½ Cup thinly sliced red bell pepper
  • ½ Cup thinly sliced capsicum
  • ½ Cup thinly sliced carrot
  • 1 tablespoon dark soy sauce
  • 1 teaspoon black pepper powder
  • ½ teaspoon salt or to taste
  • 4 Cup vegetable stock (see recipe)
  • 2 spring onion, finely chopped
  • handful of fresh coriander leaves, chopped

Instructions

  • Heat oil in a large saucepan or stockpot over medium heat.
  • Add the minced garlic, ginger, green chilli, coriander stalks, and onion. Saute for one minute or until aromatic. No need to brown them.
  • Pour in the vegetable stock and bring Thukpa to a gentle boil.
  • Add the noodles, julienned vegetables, shredded cabbage, salt, pepper, and soy sauce.
  • Simmer over high heat till noodles are cooked and vegetables soften.
  • Once noodles are cooked, add finely chopped spring onion and coriander leaves. Taste, and if required add more salt or soy sauce.
  • Veg Thukpa is ready to serve.

Video

Notes

  • Thukpa is not the kind of noodle soup that requires lot of processed sauces. Hence, for an authentic flavour avoid adding them. I add medium soy sauce for that delicious umami flavour.
  • Without stock Thukpa will have no depth of flavour. 
  • Keep it soupy. Do not add corn starch or any other thickening agent to Thupka. It is supposed to be slurpy and soupy and rustic.
  • Too much noodles. Thukpa has the perfect harmony of soup, veggies and the noodles. Hence, do not get carried away and add too much of noodles. They absorb all the soup after a few hours of cooking and you’ll end up with soup noodles not thukpa.
  • After noodles are cooked do not simmer the soup for too long. Else, it will become more thick. 

Nutrition

Calories: 560kcal | Carbohydrates: 74g | Protein: 11g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Sodium: 4.674mg | Potassium: 588mg | Fiber: 8g | Sugar: 14g | Vitamin A: 7.817IU | Vitamin C: 99mg | Calcium: 81mg | Iron: 4mg