Veg Thukpa Recipe is a popular Tibetan and Nepalese dish that is made with mixed vegetables, noodles, and a flavorful broth. The dish can be made with a variety of vegetables, but it is often made with a combination of carrots, bell peppers, cabbage, mushrooms, and spinach. The vegetables are sautéed in oil with onions, garlic, and ginger, and then cooked in a broth made with vegetable stock or water. The dish is then finished with cooked rice noodles or wheat flour noodles and garnished with fresh cilantro.
What is Thukpa?
Thukpa is a traditional Tibetan soup dish made with noodles, vegetables, and a broth. It is a popular and comforting meal that is enjoyed throughout the Himalayan region, including Tibet, Bhutan, Nepal, and parts of India. The dish typically includes a mix of vegetables such as carrots, onions, and celery, as well as noodles made from wheat or barley flour. The broth is typically made from simmering vegetables and spices, and the finished dish is often garnished with fresh herbs. Thukpa is a comforting and satisfying dish that is high in carbohydrates and vitamins and minerals from the vegetables. It’s a perfect dish for cold weather as it warms you up and also provides good nutrition.
Serving Suggestion:
Vegetable thukpa is a comforting and satisfying meal that is typically served as a main dish. Here are some serving suggestions for veg thukpa:
As a main dish: Serve the thukpa in a bowl, with the broth and vegetables on top of the noodles. Garnish with fresh herbs such as cilantro or green onions.
As a side dish: Serve the veg thukpa in smaller bowls as a side dish to accompany other main dishes such as momos, dal bhat, or curry.
With a salad: Serve the thukpa with a simple salad of mixed greens, tomatoes, and cucumbers dressed with a light vinaigrette.
With a side of pickles: Serve the thukpa with a side of pickles, such as achar, to add a tangy and spicy flavor to the dish.
With a side of yogurt: Serve the thukpa with a side of yogurt to add a cool and creamy contrast to the spicy broth.
With a side of rice: Serve the thukpa with a side of steamed rice to add a complementary texture and flavor to the dish.
These are just a few suggestions, but the possibilities are endless! You can serve veg thukpa recipe in many ways, and it can be a perfect meal at any time of the day!
Remember that you can adjust the serving size to suit your appetite and dietary needs.
Nutrition Value:
The nutrition value of vegetable thukpa can vary depending on the specific ingredients and preparation methods used. However, in general, it can be a nutritious dish that is high in carbohydrates, vitamins and minerals from vegetables, and hydration from the broth. Some common ingredients used in vegetable thukpa include:
- Noodles: provide carbohydrates and some protein.
- Vegetables such as carrots, onions, celery, bell peppers, and tomatoes: provide vitamins and minerals like Vitamin A, Vitamin C, and potassium.
- Broth: provides hydration and electrolytes.
- Spices and seasonings: can provide flavor and some additional nutrients, depending on the specific spices used.
However, it is also important to consider the amount of oil and salt used in preparation, as these can add excess calories and sodium to the dish.
It would be better if you could provide the exact ingredients used in the dish so that I can give you more accurate nutritional information.
Veg Thukpa Recipe | Vegetable Thukpa | Veg Thukpa Soup Recipe
Equipment
- 1 Saucepan
- 1 cooking spud
- 1 Bowl
- 1 Knife
- 1 Kadai
- 1 Blender
- 1 Wok
Ingredients
For making noodles
- Noodles 1 packet (150g)• Water For boiling• Oil 1 tbsp• Salt to taste
- 150 Gram Noodles
- Water For boiling
- 1 Tbsp Oil
- Salt to taste
For making thukpa
- Oil
- Ginger
- Lehsun (garlic)
- Hari mirchi
- Fresh coriander stalk finely chopped
- Onions (Sliced)
- Tomatoes
- Turmeric powder
- Red chilli powder
- Jeera powder
- Garam masala
- Sichuan pepper corn powder
Making veg stock
- 1 Litre Hot water
- Carrots
- Red bell pepper (julienned)
- Green capsicum (julienned)
- Yellow bell pepper (julienned)
- Mushroom sliced
- Cabbage shredded
- Soy sauce
- Salt to taste
- Black pepper powder
- Vinegar
- Fresh coriander small handful roughly chopped
- â…“ Cup Fresh spring onion greens (chopped)
Instructions
1st Making Thukpa
- Firstly to make 'Thukpa', we need to boil the noodles, So let's prep for it. So here, to boil the noodles, I've got the water to come up to a roaring boil. Once the water is boiling nicely, then at this stage you have to add the noodles. Don't add noodles to cold water. Today, I have taken 1 packet of noodles, which is approximately 150 grams. As soon as you add the noodles, add some salt to taste & 1 tsp oil
- Firstly, I am cooking these noodles for 1-2 minutes on a roaring boil. No need to cook more than that. You can see that within 1 minute of boiling the noodles, they are quite soft. Although they have softened, they aren't cooked through. So to cook them, I am going to turn the stove off after 1 minute.
- After turning the gas off, you need to let the noodles soak in hot water for additional 1-1.5 minutes. & then check if the noodles are cooked or not. Take some noodles out of hot water, & once it cools, press the noodle to check, If it can be pinched & there is a slight bite to the noodle, then your noodle is cooked perfectly.
- At this stage, you have to drain the noodles. So as you can see here, the noodles are cooked well, & so I am draining them. Once the noodles are drained, add some oil to them & mix it well. This will stop the noodles from sticking to one another until you are ready to use them.
- Now, the next component of the 'Thukpa', is the actual broth in which we will add vegetables & spices to make the soup, Let's prep for it. To make the broth for 'Thukpa', I have taken a Wok here.
- Heat up the wok really nicely Once the wok is nice and hot, I am adding 2 tbsp oil to it. Here you can even use mustard oil.
- Once the oil is heated, to this I am adding 1 inch of chopped ginger, 1 tbsp chopped garlic, 1-2 slit green chilies, & I am adding 1 tbsp coriander stems that I've chopped finely. Now, you have to cook the ginger & garlic on high flame for a couple of seconds to a minute. And then, I am adding the half-sliced onion. After adding the onion, you have to cook it for only 1-2 minute on high flame until they turn translucent.
- Now, as you can see that the onion is turned translucent, at this stage, to it I am adding half sliced tomato
- You have to cook the tomatoes, similarly for 1-2 minutes on high flame. Cook the tomatoes nicely, until they soften Once the tomatoes have softened, we will add some spices to them. Before adding the spices, lower the flame a little bit.
- Now to this, I am adding 1/4th tsp turmeric powder, 1 tsp (Kashmiri) red chili powder, 1 tsp cumin powder, 1 tsp garam masala powder, & here I am adding a pinch of Sichuan pepper. Now stir these spices properly.
- Once the spices are stirred & cook slightly for a few seconds, At this stage, I am adding the hot stock to this. The stock that I am adding is vegetable stock, Here, I am adding approximately 2 liters of vegetable stock. You can add hot water as well, instead of vegetable stock. But the vegetable stock is definitely much more flavorsome, So try to make the vegetable stock to use here.
- Now, stir it well & let it come to a boil. Once it comes to a good boil, we have to add some vegetables to it. 1/3rd cup julienned carrots, 1/3rd cup red bell pepper, 1/3rd cup green capsicum, 1/3rd cup yellow bell pepper, 1/3rd cup mushroom, 1/3rd cup shredded cabbage, 2 tsp light soy sauce, and I am adding salt to taste & a pinch of black pepper.
- Now mix everything properly by stirring & you have to cook these vegetables for only 2-3 minutes. Cook the vegetable briefly so that they still retain their crunch, the vegetables should not become limp or soft. If the vegetables are still crunchy, when you eat the soup, the crunch & bite of vegetables will add a great texture & interest.
- Now as you can see, I have cooked this soup for 2-3 minutes & the vegetables have also cooked perfectly with a good crunch to them. At this stage, I am checking for the seasoning by tasting, to check if I need to add more salt.
- Along with that, I am adding 1 tsp lemon juice to this some fresh coriander & I'm adding chopped green stalks of spring onions.
- Now once again stir it well, but you don't need to cook it any further, our soup component of 'Thukpa' is ready now. Now our noodles are boiled & the 'Thukpa' soup is ready, At this stage, you can serve it by combining both these elements with some garnishes.
Video
Notes
- Use a variety of vegetables: This will not only add color and texture to the dish, but also increase the nutritional value. Carrots, onions, celery, bell peppers, and tomatoes are some vegetables that are commonly used in thukpa.
- Use high-quality broth: Vegetable thukpa is traditionally made with a broth made from simmering vegetables and spices. Using high-quality broth will enhance the flavor of the dish.
- Use whole wheat or brown rice noodles: These types of noodles are a healthier alternative to white flour noodles, and they also add more fiber to the dish.
- Add protein: You can add protein to the dish by including tofu, tempeh, or lentils.
- Experiment with different spices and seasonings: Thukpa can be made with a variety of spices such as ginger, garlic, cumin, and turmeric. Experimenting with different spices can add depth and complexity to the flavor of the dish.
- Use minimal oil: Thukpa can be cooked with minimal oil to make it healthy.
- Serve it with fresh herbs: Fresh herbs like cilantro, basil, and green onions can add a refreshing and flavorful finish to the thukpa.
- Adjust seasoning to taste: Taste the thukpa before serving and adjust the seasoning to taste, adding more salt, pepper, or other seasonings if needed.
How to Make Veg Thukpa Recipe Step by Step
1.Firstly to make ‘Thukpa’, we need to boil the noodles, So let’s prep for it. So here, to boil the noodles, I’ve got the water to come up to a roaring boil. Once the water is boiling nicely, then at this stage you have to add the noodles. Don’t add noodles to cold water. Today, I have taken 1 packet of noodles, which is approximately 150 grams. As soon as you add the noodles, add some salt to taste & 1 tsp oil
2. Firstly, I am cooking these noodles for 1-2 minutes on a roaring boil. No need to cook more than that. You can see that within 1 minute of boiling the noodles, they are quite soft. Although they have softened, they aren’t cooked through. So to cook them, I am going to turn the stove off after 1 minute.
3. After turning the gas off, you need to let the noodles soak in hot water for additional 1-1.5 minutes. & then check if the noodles are cooked or not. Take some noodles out of hot water, & once it cools, press the noodle to check, If it can be pinched & there is a slight bite to the noodle, then your noodle is cooked perfectly.
4. At this stage, you have to drain the noodles. So as you can see here, the noodles are cooked well, & so I am draining them. Once the noodles are drained, add some oil to them & mix it well. This will stop the noodles from sticking to one another until you are ready to use them.
5. Now, the next component of the ‘Thukpa’, is the actual broth in which we will add vegetables & spices to make the soup, Let’s prep for it. To make the broth for ‘Thukpa’, I have taken a Wok here.
6. Heat up the wok really nicely Once the wok is nice and hot, I am adding 2 tbsp oil to it. Here you can even use mustard oil.
7. Once the oil is heated, to this I am adding 1 inch of chopped ginger, 1 tbsp chopped garlic, 1-2 slit green chilies, & I am adding 1 tbsp coriander stems that I’ve chopped finely. Now, you have to cook the ginger & garlic on high flame for a couple of seconds to a minute. And then, I am adding the half-sliced onion. After adding the onion, you have to cook it for only 1-2 minute on high flame until they turn translucent.
8. Now, as you can see that the onion is turned translucent, at this stage, to it I am adding half sliced tomato
9. You have to cook the tomatoes, similarly for 1-2 minutes on high flame. Cook the tomatoes nicely, until they soften Once the tomatoes have softened, we will add some spices to them. Before adding the spices, lower the flame a little bit.
10. Now to this, I am adding 1/4th tsp turmeric powder, 1 tsp (Kashmiri) red chili powder, 1 tsp cumin powder, 1 tsp garam masala powder, & here I am adding a pinch of Sichuan pepper. Now stir these spices properly.
11. Once the spices are stirred & cook slightly for a few seconds, At this stage, I am adding the hot stock to this. The stock that I am adding is vegetable stock, Here, I am adding approximately 2 liters of vegetable stock. You can add hot water as well, instead of vegetable stock. But the vegetable stock is definitely much more flavorsome, So try to make the vegetable stock to use here.
12. Now, stir it well & let it come to a boil. Once it comes to a good boil, we have to add some vegetables to it. 1/3rd cup julienned carrots, 1/3rd cup red bell pepper, 1/3rd cup green capsicum, 1/3rd cup yellow bell pepper, 1/3rd cup mushroom, 1/3rd cup shredded cabbage, 2 tsp light soy sauce, and I am adding salt to taste & a pinch of black pepper.
13. Now mix everything properly by stirring & you have to cook these vegetables for only 2-3 minutes. Cook the vegetable briefly so that they still retain their crunch, the vegetables should not become limp or soft. If the vegetables are still crunchy, when you eat the soup, the crunch & bite of vegetables will add a great texture & interest.
14. Now as you can see, I have cooked this soup for 2-3 minutes & the vegetables have also cooked perfectly with a good crunch to them. At this stage, I am checking for the seasoning by tasting, to check if I need to add more salt.
15. Along with that, I am adding 1 tsp lemon juice to this fresh coriander & I’m adding chopped green stalks of spring onions.
16. Now once again stir it well, but you don’t need to cook it any further, our soup component of ‘Thukpa’ is ready now. Now our noodles are boiled & the ‘Thukpa’ soup is ready, At this stage, you can serve it by combining both these elements with some garnishes.
