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Veg Thukpa recipe | Tibetan Noodle Soup

Veg Thukpa recipe | Tibetan Noodle Soup

blessmyfoodbypayal
Thukpa translates to "noodle soup" features wheat or rice noodles immersed in a fragrant broth enriched with ginger, garlic and spices.
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Prep Time 20 minutes
Cook Time 30 minutes
Course Soup
Cuisine Tibbet
Servings 4

Ingredients
  

FOR BOILING NOODLES

  • 200 gram Noodles of your choice (we used rice noodles)
  • 1/2 tsp salt
  • 1 tsp oil
  • Water as required

FOR SOUP

  • 2 tbsp Oil
  • 1 tbsp ginger (finely chopped)
  • 1 tbsp garlic (finely chopped)
  • 2-3 green chilies (chopped)
  • 1 tbsp coriander stems (chopped)
  • 1/4 tsp turmeric powder
  • 1/4 tsp red chilli powder
  • 1/4 tsp black pepper powder
  • 1 tsp cumin powder
  • 1 tsp garam masala
  • 2 tsp soya sauce
  • 1 tsp white vinegar
  • 1/4 cup tomato puree
  • 5-6 broccoli florets
  • 1/3 cup carrot juliennes
  • 1/3 cup green capsicum juliennes
  • 1/3 cup red bell pepper juliennes
  • 1/3 cup yellow bell pepper juliennes
  • 1/2 cup cabbage (chopped)
  • 1/4 cup green beans (chopped)
  • 1/2 cup spinach (chopped)
  • 1/4 cup spring onion greens (chopped)
  • 1/3 cup mushrooms (chopped)
  • 1 spring onion bulb (chopped)
  • 2 tbsp coriander leaves (chopped)
  • 1 litre Vegetable Stock (or water)
  • Salt to taste
  • Chilli oil as required (for serving)

Instructions
 

  • To make this recipe, firstly vegetable stock needs to be prepared, the recipe of which is given here. Instead of vegetable stock, you can use water as well, but vegetable stock makes the Thukpa more delicious, more flavourful.

FOR BOILING NOODLES

  • Take a water in a wide pan and add oil and salt in it.
  • When the water comes to boil, add noodles.
  • Boil the noodles Al Dente, means till they are cooked but still firm. It will take around 10 minutes, depending upon the type of noodles you are using.
  • Once done, drain out the water from the noodles.
  • Drop some oil over the noodles so that they don't stick to each other. Keep aside.

MAKING OF SOUP

  • Take oil in a wok and add ginger, garlic, onion, green chillies and coriander stems.
  • Saute till ginger garlic turn slightly brown.
  • Add turmeric powder, red chilli powder, black pepper powder, cumin powder and garam masala.
  • Saute for couple of seconds.
  • Then add tomato puree.
  • Cook it till the raw aroma of tomato is gone.
  • Add soya sauce and white vinegar. Mix.
  • Now time for adding vegetables. You can use any vegetables of your choice. We added carrot juliennes, green bell pepper, red bell pepper, cabbage, yellow bell pepper, green beans, broccoli florets, spinach, spring onion greens and mushrooms.
  • Saute on high heat for 2 minutes. Veggies should be well roasted but shouldn't loose their crunch.
  • Then add vegetable stock and salt.
  • Mix well.
  • Let a boil come.
  • Top with fresh coriander leaves.

SERVING

  • Take a serving bowl and pour some soup.
  • Put some noodles on soup
  • Pour more of the soup.
  • Finally top with a tsp of chilli oil for spiciness. Click here for the recipe of chilli oil.
  • Serve hot after garnishing with coriander leaves and spring onion greens.
Keyword veg thukpa recipe