Estimated reading time: 6 minutes
This veg Thukpa recipe from Uttarakhand is an easy, one pot version of the dish with loads of vegetables that you can easily make at home in 30 minutes.
In the harsh, cold climates of the Himalayas, Thukpa with meat provides the necessary warmth and sustenance. It’s often enjoyed as a hearty, one pot meal after a long day of hard work.
Thukpa is more than just food; it’s a reflection of the region’s history, climate, and way of life.
The Secret of Thukpa: Fresh Ingredients
The beauty of Thukpa lies in its simplicity and the use of fresh, wholesome ingredients.
Noodles: Traditionally, Thukpa is made with hand-pulled noodles, but store-bought Hakka or ramen noodles can also be used. Rice noodles or egg noodles work particularly well. Vegetables: The veg Thukpa includes a variety of seasonal vegetables such as onion, carrots, bell peppers, cabbage, and mushrooms. These vegetables add vibrant colours and a range of textures to the soup. Broth: A flavoursome vegetable stock forms the base of the soup. Aromatics: Ginger, Garlic, Green Chilli, and Coriander Stalks are the three holy grail of veg Thukpa recipe. I highly recommend not missing out either of them. Seasoning: Tibetan cuisine is known for its subtle yet impactful flavours. I use medium soy sauce, black pepper, green chilli, and salt to season the thukpa. Fresh coriander and spring onion are two essential herbs for Thukpa. Proteins: While the focus here is on the vegetables, tofu can be added for an extra protein boost, making it a well-rounded meal.
How To Make Veg Thukpa
Prepare Soup Base:
Heat oil in a large saucepan or stockpot over medium heat.
Add the minced garlic, ginger, coriander stalks, green chilli, and onion. Saute for one minute or until aromatic. No need to brown them.
Cook the Noodles and Vegetables:
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.
Finishing Touch:
Add finely chopped spring onion and coriander leaves. Taste, and if required add more salt or soy sauce. Veg Thukpa is ready to serve.
Serving Suggestion
Thukpa is served piping hot then only it tastes best. Ladle the Thukpa into bowls and add a handful of fresh coriander and green onions in each bowl. Serve it with chilli oil for that garlicky and spicy kick or a squeeze of lemon juice. Momo – the Tibetan dumpling is one of the best side dishes to serve with Thuppa to make it a complete meal.
More Vegetable Soup Recipes
Oats Soup Mushroom Soup Green Peas Soup Cauliflower Soup Minestrone Soup Broccoli Almond Soup Vegetable Barley Soup Tomato Couscous Soup
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