Thukpa | Vegetable Noodle Soup

Thukpa is one among the popular noodle soups in India.  Thukpa is actually a Tibetan Noodle Soup and according to Wiki, “It originated in the eastern part of Tibet.  The dish became popular in Nepal, Bhutan, and the states of Sikkim, Assam, and Arunachal Pradesh in Northeast India. It is also popular in the Ladakh region and the state of Himachal Pradesh.” I cross posted this recipe earlier at Indian Moms Connect and this recipe was sent as a part of the July Month Treasure Box.

ThukpaSoup1

Soups are easy one pot meal which are perfect for weekday dinner or lunch. With the onset of monsoon, here is a perfect soup recipe which is a complete meal on its own.  For this month’s treasure box we were looking for some kid friendly recipes from East India, especially from Leh and Ladakh region. (Check out our this month’s box to know why). Momos was one option but when we were browsing other recipes,Preethi suggested the thukpa recipe. It was pretty interesting and I started to explore more about this recipe. As wiki says, there are numerous varieties of Thukpa. Wiki had the link to the recipe from show me the curry and also we found this and this recipe.

ThukpaForLunch

Basically, thukpa is a spicy noodle soup prepared with veggies or meat. As Vaandu loves soups, I wanted to try  kids friendly version with less spice and also wanted to prepare it as a complete meal perfect for lunch box. I always love to play with soups. Even in this soup, instead of plain water, I used 1 cup of dal water. Soup is a perfect dish to sneak in veggies and some protein. So this is what I tried to make it kids friendly,

  • I didn’t use any green chillies and also ginger. Instead of red chilly powder and green chillies, I used sweet chilli sauce.
  • Added 2 tsps of light sodium sauce for the additional flavor like in veg manchow soup.
  • Added about 1/4 tsp of garam masala and added about 1 tsp of cumin powder.
  • I added the entire pack of noodles to make it semi solid filling soup which makes it perfect for lunch boxes.
  • As the tomatoes that I had in stock was bit sour, I didn’t add any. But 1 or 2 tomatoes would add more flavor.

ThukpaNoodleSoup

 

Ingredients:

  • Veggie Hakka Noodles –  1 packet (150gms / 5.3 oz packet)
  • Chopped Onion – 1/4 cup
  • String Beans – 5 to 6
  • Carrot – 1
  • Chopped Cabbage – 1/4 cup
  • Spring onions – 2 + for garnishing
  • Cilantro – 2 tbsps
  • Sweet Chilli Sauce – 3 tbsps
  • Garlic cloves – 2
  • Soy Sauce – 2 tsps
  • Vegetable broth – 4 cups
  • Dal Water – 1 cup (Optional, regular water can be added instead)
  • Oil – 2 tsps
  • cumin powder – 1/2 tsp
  • Garam Masala – 1/4 tsp
  • Salt – 1.5 tsps

Prep- work:

  • Cook the noodles as per the instruction and set aside. Make sure the noodles are al-dente.
  • Chop the vegetables and set aside.

ThukpaNoodles

Steps:

  • Heat a wok or pan and add oil. (Basically wide pan)
  • Once the oil is hot, add the chopped onion and garlic.
  • Once the onion turns translucent, add the other chopped veggies (beans, carrots, cabbage and green onions) and salt.
  • Mix them well and cook for couple of minutes.
  • Now add garam masala, sweet chili sauce, soy sauce and mix well.

ThukpaStepSet1

  • Add the dal water and vegetable broth. Let it simmer for 5 minutes.
  • After 5 minutes, add the chopped cilantro and mix well and simmer it again for 4 to 5 minutes.
  • Finally add the cooked noodles and cumin powder. Mix them well and let it simmer for 2 to 3 minutes.
  • Check for salt and spice at this stage and adjust accordingly. (Instead adding chili sauce, pepper powder can be added)

ThukpaStepSet2

That’s it. Turn off the heat and thukpa is ready. :-) Serve hot with green onion garnishings.

Notes:

  • Any noodles variety can be used. Egg noodles, rice noodles, flat noodles can be used instead of the hakka noodles.
  • I went with store bought vegetable broth. You can use home made or veggie cubes or any other favorite broth of your choice. To be honest, plain water is also sufficient for this recipe.
  • Dal water is completely optional. I had a reserve of 1 cup dal water and instead of using it my rasam, I used it in soup.
  • Adjust the salt and spices according to your preference.
  • If the soup thickens, (noodles will absorb all the water content) add more water, salt and pepper powder and simmer it again before serving.


ThukpaSoup4

Thukpa | Vegetable Noodle Soup
Thupka - Vegetarian Noodle Soup - A kid’s friendly less spicy vegetable noodle soup perfect for lunch box.
Write a review
Print
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
  1. Veggie Hakka Noodles - 1 packet (150gms / 5.3 oz packet)
  2. Chopped Onion - 1/4 cup
  3. String Beans - 5 to 6
  4. Carrot - 1
  5. Chopped Cabbage - 1/4 cup
  6. Spring onions - 2 + for garnishing
  7. Cilantro - 2 tbsps
  8. Sweet Chilli Sauce - 3 tbsps
  9. Garlic cloves - 2
  10. Soy Sauce - 2 tsps
  11. Vegetable broth - 4 cups
  12. Dal Water - 1 cup (Optional, regular water can be added instead)
  13. Oil - 2 tsps
  14. cumin powder - 1/2 tsp
  15. Garam Masala - 1/4 tsp
  16. Salt - 1.5 tsps
Prep- work
  1. Cook the noodles as per the instruction and set aside. Make sure the noodles are al-dente.
  2. Chop the vegetables and set aside.
Steps
  1. Heat a wok or pan and add oil. (Basically wide pan)
  2. Once the oil is hot, add the chopped onion and garlic.
  3. Once the onion turns translucent, add the other chopped veggies (beans, carrots, cabbage and green onions) and salt.
  4. Mix them well and cook for couple of minutes.
  5. Now add garam masala, sweet chili sauce, soy sauce and mix well.
  6. Add the dal water and vegetable broth. Let it simmer for 5 minutes.
  7. After 5 minutes, add the chopped cilantro and mix well and simmer it again for 4 to 5 minutes.
  8. Finally add the cooked noodles and cumin powder. Mix them well and let it simmer for 2 to 3 minutes.
  9. Check for salt and spice at this stage and adjust accordingly. (Instead adding chili sauce, pepper powder can be added)
  10. That’s it. Turn off the heat and thukpa is ready. :-) Serve hot with green onion garnishing.
Notes
  1. Any noodles variety can be used. Egg noodles, rice noodles, flat noodles can be used instead of the hakka noodles.
  2. I went with store bought vegetable broth. You can use home made or veggie cubes or any other favorite broth of your choice. To be honest, plain water is also sufficient for this recipe.
  3. Dal water is completely optional. I had a reserve of 1 cup dal water and instead of using it my rasam, I used it in soup.
  4. Adjust the salt and spices according to your preference.
  5. If the soup thickens, (noodles will absorb all the water content) add more water, salt and pepper powder and simmer it again before serving.
Vidhya’s Vegetarian Kitchen https://www.vidhyashomecooking.com/

34 thoughts on “Thukpa | Vegetable Noodle Soup

Would love hear back from you. Drop in your feedback and comments. Thanks