16 Dec Veg Thukpa recipe | Tibetan Noodle Soup
Posted at 23:26hin Glutenfree Recipes, International, Soups, Vegan Recipes by blessmyfoodbypayal0 Comments
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Last Updated on December 17, 2023 by blessmyfoodbypayal
Veg Thukpa recipe | Tibetan Noodle Soup with step wise pictorial and video method.
Vegan & Gluten free Recipe
WHAT IS VEG THUKPA ?
The word “Veg” we all know refers to “Vegetables” and the word “Thukpa” is derived from the Tibetan language, where “thuk” means “noodle,” and “pa” means “soup.”
Therefore, “Thukpa” translates to “noodle soup” features wheat or rice noodles immersed in a fragrant broth enriched with ginger, garlic and spices. reflecting its core components of noodles served in a flavorful broth.
ORIGIN OF VEG THUKPA
Originating from Himalayan region, this Tibetan-inspired noodle soup made its way to the Indian subcontinent as well and becoming a staple in the northeastern states like Sikkim, Arunachal Pradesh and Ladakh.
Although depending on the local produce and adapting to local taste, this brimming with colourful vegetables dish underwent some transformations, but basis of the recipe are still intact.
This is such a dish that offers a comforting and nutritious culinary experience, embodying the cultural diversity of its origin.
In the bustling markets of Darjeeling or Leh, street vendors ladle out steaming bowls of Veg Thukpa, inviting locals and tourists alike to partake in a sensory journey.
VEGETABLES TO GO IN VEG THUKPA
There’s no strict rule as to which vegetables should go in Thukpa.
Cabbage, bell peppers, mushrooms, carrot, onions spinach anything, feel free to customize based on your preferences!
TYPES OF NOODLES YOU CAN USE IN VEG THUKPA
Traditional Thukpa uses wheat noodles, but you can also use rice noodles or egg noodles based on your preference or dietary restrictions. Choose the type of noodles you enjoy or have available.
MAKING & SERVING OF VEG THUKPA
Although this recipe is all about making of veg Thukpa, but here we just want to give a small explanation to the heading.
When we heard about this dish years ago, the first thought clicked to our mind was that whether the noodles are to be cooked alongwith soup?
But actually no. Noodles are boiled and soup is prepared separately. And only at the time of serving, only the needed ratio is assembled.
And yes, don’t miss to topping the bowl with chili oil or some hot spicy condiment.
Beyond its culinary appeal, Veg Thukpa carries cultural significance, acting as a bridge between communities and a symbol of shared heritage.
STEP WISE PICTORIAL RECIPE OF VEG THUKPA RECIPE \TIBETAN VEGETABLE SOUP
1. 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
2. Take a water in a wide pan and add oil and salt in it. The quantity of each ingredient is given here at the end of recipe card.
3. When the water comes to boil, add noodles.
4. 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.
5. Once done, drain out the water from the noodles.
6. Drop and mix some oil over the noodles so that they don’t stick to each other. Keep aside.
MAKING OF SOUP
7. Take oil in a wok and add ginger, garlic, onion, green chillies and coriander stems.
8. Saute till ginger garlic turn slightly brown.
9. Add turmeric powder, red chilli powder, black pepper powder, cumin powder and garam masala.
10. Then add tomato puree.
11. Cook it till the raw aroma of tomato is gone.
12. Add soya sauce and white vinegar. Mix.
13. 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.
14. Saute on high heat for 2 minutes. Veggies should be well roasted but shouldn’t loose their crunch.
15. Then add vegetable stock and salt.
16. Mix well.
17. Let a boil come.
18. Top with fresh coriander leaves.
SERVING
19. Take a serving bowl and pour some soup.
20. Put some noodles on soup.
21. Pour more of the soup.
22. 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.
Veg Thukpa recipe | Tibetan Noodle Soup – recipe card
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.
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 30 minutes mins
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
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