Vegetarian Thukpa (Tibetan/Nepalese Noodle Soup)
Prep Time: 15 minutes
Cook Time: 25 minutes
Serves: 3–4
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Ingredients:
For the Soup Base:
2 tbsp oil
1 medium onion, sliced
3–4 garlic cloves, minced
1 tsp ginger, grated
2 green chilies, chopped (optional)
1 tomato, chopped
½ tsp turmeric powder
1 tsp red chili powder (adjust to taste)
1 tsp soy sauce
1 tsp vinegar or lemon juice
Salt to taste
4 cups vegetable broth or water
Vegetables (use your choice, finely sliced or julienned):
½ cup cabbage
1 carrot
½ cup bell peppers (red/green/yellow)
½ cup beans or peas
½ cup spinach or bok choy (optional)
2 tbsp spring onions (for garnish)
Noodles:
150–200g noodles (eggless wheat noodles, soba, or ramen-style)
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Instructions:
1. Boil the Noodles:
Cook the noodles as per package instructions.
Drain and set aside. Toss with a little oil to prevent sticking.
2. Make the Soup:
Heat oil in a large pot.
Add onion, ginger, garlic, and green chilies. Sauté for 2–3 minutes until soft.
Add chopped tomato and cook until mushy.
Add turmeric, red chili powder, soy sauce, and vinegar. Stir well.
Add all vegetables and stir-fry for 3–4 minutes.
Pour in the broth or water. Season with salt.
Cover and simmer for 10–12 minutes until vegetables are tender but not mushy.
3. Assemble the Thukpa:
In serving bowls, place a portion of noodles.
Pour hot soup with vegetables over the noodles.
Garnish with spring onions or coriander.
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Optional Toppings:
A dash of chili oil or chili flakes
Squeeze of lemon or lime
Fried tofu cubes or boiled eggs (for added protein)
Serve Hot With:
Momo
Chili garlic chutney
Tibetan bread (optional)