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Thukpa Vegetable Noodle Soup is a warm, comforting dish made with vegetables, noodles, and a blend of Indian spices, giving it a unique flavor. It’s especially popular on rainy or chilly days. The term Thukpa is a general Tibetan word for any soup or stew with noodles, though it originally hails from eastern Tibet. Over time, it has become a staple among Tibetan communities as well as Himalayan people in Nepal and the northeastern Indian states of Sikkim, Nagaland, Assam, and Arunachal Pradesh.
While traditionally a noodle soup, Thukpa can be made with either vegetables or chicken. Common vegetables include mushrooms, cabbage, and onions, though the soup is highly versatile and can be customized with other vegetables to suit personal tastes. Though it’s perfect for the cooler climates of the northeast, Thukpa can be enjoyed in any season. The noodles make it a hearty, complete meal on its own.
Vegetarian Thukpa Soup (Serves 2)
Ingredients:
- 100g noodles (your choice)
- 1 large carrot, peeled and sliced or cut into sticks
- 1 cup mushrooms, sliced or quartered
- ½ cup chopped French beans
- 1 onion, chopped
- 1 tbsp oil
- 6-8 cloves garlic, peeled and sliced
- 1 tsp ginger paste
- ½ tsp green chili paste
- 1 tsp coriander powder
- ½ tsp turmeric powder (haldi)
- ½ tsp cumin powder
- 1 tsp soy sauce
- 1 tsp rice vinegar or any vinegar (or lemon juice)
- ¼ tsp red chili powder
- ½ tsp salt
- 4-5 cups water or vegetable stock
- 3 tbsp fresh chopped coriander
Instructions:
1. Cook the Noodles:
- Boil water in a pan.
- Add noodles and cook until al dente (do not overcook).
- Drain the noodles, saving the water. Set the noodles aside.
2. Prepare the Soup Base:
- Heat oil in a deep pan over medium heat.
- Stir fry the chopped onions until softened.
- Add garlic and stir for a few seconds.
- Add ginger and chili paste, mix well.
- Add turmeric, cumin, coriander powder, and red chili powder; stir to combine.
3. Add Vegetables:
- Immediately add French beans, mix well, and cover.
- Cook beans on low heat for 5 minutes.
- Uncover, increase heat to medium, and add carrot and mushrooms. Stir fry for a few minutes.
4. Simmer the Soup:
- Add the saved noodle water or vegetable stock and salt.
- Bring to a gentle simmer.
5. Add Final Ingredients:
- Add noodles, soy sauce, vinegar (or lemon juice), and chopped coriander.
- Stir well and serve immediately with hot chili sauce.
Tips:
- If using store-bought stock, adjust the salt to taste.
- Customize spices to suit your preference.
- Feel free to add other vegetables, cooked meat, chicken, or seafood.
- You can use any type of noodles—egg noodles or instant noodles work well.
- Do not overcook the noodles.
- For a more watery soup, add an extra cup of water or stock.
