Vegetable Thukpa
This warming and hearty noodle soup is a staple in Himalayan cuisine, perfect for cold weather. Packed with fresh vegetables and tender noodles in a savory broth, it's a comforting and nutritious meal. This recipe offers a vegetarian version that can easily be adapted with your favorite proteins.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 360 kcal
Allergen information: may contain eggs, gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1,000 mlvegetable broth
- 250 gegg noodle
- 1 pcsyellow onion, finely chopped
- 3 clovegarlic, minced
- 2 tspginger, grated
- 2 pcscarrot, julienned
- 150 gcabbage, shredded
- 1 pcsbell pepper, thinly sliced
- 100 gspinach, roughly chopped
- 2 tbspsoy sauce
- 1 tbsprice vinegar
- 1 tspsesame oil
- 1 tbspvegetable oil
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
garnish
- 2 pcsgreen onion, sliced
- 2 tbspfresh cilantro, chopped
Equipment
Dutch oven · large pot · knife · cutting board
The method
Step by step
- 1
Bring a large pot of salted water to a boil.
About 5 min
- 2
Add the egg noodles to the boiling water and cook according to package directions until al dente.
About 5 min
Cook’s note: Do not overcook the noodles, as they will continue to soften slightly in the hot soup.
- 3
Drain the noodles and rinse them under cold water to prevent sticking, then set aside.
About 1 min
- 4
In a large pot or Dutch oven, heat the vegetable oil over medium heat.
About 1 min
- 5
Add the yellow onion and cook until softened, about 3-5 minutes.
About 4 min
- 6
Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
- 7
Add the julienned carrots, shredded cabbage, and thinly sliced bell pepper to the pot.
- 8
Sauté the vegetables for 5-7 minutes until they start to soften.
About 6 min
- 9
Pour in the vegetable broth, soy sauce, and rice vinegar.
- 10
Bring the soup to a gentle boil, then reduce the heat to a simmer and cook for 10 minutes to allow the flavors to meld.
About 12 min
- 11
Stir in the chopped spinach and sesame oil, cooking for just 1-2 minutes until the spinach wilts.
About 2 min
- 12
Season the soup with salt and black pepper to taste.
Cook’s note: Adjust seasonings as needed before serving.
- 13
Divide the cooked noodles among serving bowls.
About 1 min
- 14
Ladle the hot thukpa soup over the noodles.
About 1 min
- 15
Garnish with sliced green onion and fresh cilantro before serving.
Per serving
Nutrition
- Calories
- 359.6kcal
- Protein
- 12.8g
- Carbs
- 58.4g
- Fat
- 8.1g
- Fibre
- 5.1g
- Sugar
- 7.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover thukpa in an airtight container in the refrigerator.
Reheat gently on the stovetop or in the microwave until heated through, adding a splash of broth if needed.
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