Vegetarian Thukpa Recipe
Servings: 2–3
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Ingredients:
For the Soup Base:
2 tbsp oil (vegetable or sesame)
1 medium onion – finely sliced
1 tbsp garlic – minced
1 tbsp ginger – minced
1–2 green chilies – slit (optional for heat)
1 medium tomato – chopped
1 carrot – julienned
1/2 cup cabbage – shredded
1/4 cup capsicum – julienned
4–5 French beans – chopped
1/4 cup green peas (optional)
4 cups vegetable broth or water
2 tsp soy sauce
1/2 tsp vinegar
Salt – to taste
Pepper – to taste
1/2 tsp turmeric powder (optional)
1/2 tsp red chili powder or paprika
Fresh coriander – chopped, for garnish
For the Noodles:
100–150g noodles (wheat, rice, or ramen noodles)
Instructions:
1. Cook the noodles:
- Boil the noodles according to the package instructions.
- Drain and rinse under cold water. Set aside.
2. Make the soup:
- Heat oil in a deep pot or wok.
- Add garlic, ginger, green chilies, and sauté for 1 minute until aromatic.
- Add sliced onions and cook until translucent.
- Stir in the chopped tomatoes and cook until they are soft and pulpy.
- Add carrots, beans, capsicum, peas, and cabbage. Stir-fry for 3–4 minutes.
- Pour in vegetable broth (or water), soy sauce, vinegar, turmeric, chili powder, salt, and pepper.
- Bring to a boil, then reduce the heat and simmer for 10–12 minutes until veggies are tender and flavors blend.
3. Combine & serve:
- Divide cooked noodles into serving bowls.
- Pour the hot soup over the noodles.
- Garnish with fresh coriander and a dash of lemon juice if desired.
Optional Toppings:
Chili oil or chili flakes
Spring onions
Sliced boiled eggs (if not strictly vegetarian)
Tips:
You can customize the vegetables based on what you have (spinach, mushrooms, or corn work well).
Add tofu or paneer cubes for extra protein.
Enjoy your warm and flavorful Vegetarian Thukpa — it’s nourishing, satisfying, and packed with Himalayan-inspired goodness!