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3.80 from 5 votes

Veg Thukpa Recipe

Learn how to make the best healthy Veg Thukpa recipe. Our easy vegetarian Tibetan noodle soup is flavoured with spices and fresh vegetables.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Soup
Cuisine: Tibetan
Keyword: Thukpa Recipe, Tibetan Thukpa, Veg Thukpa Recipe
Servings: 4
Calories: 256kcal

Equipment

  • Dutch Oven or Large Pot
  • Strainer
  • Spatula or Wooden Spoon
  • measuring spoons
  • measuring cups
  • French knife

Ingredients

  • 300 g Chinese Egg Noodles
  • 3 tbsp Canola Oil
  • 3 Garlic Cloves
  • 1 tsp Ginger minced
  • 1 Green chili sliced
  • 1 Medium Spanish Onion sliced
  • 100 g Mushrooms sliced
  • 1 Carrot finely sliced
  • 1/2 cup Cabbage chopped
  • 1 Red Bell Pepper finely sliced
  • 1 tsp Cumin Powder
  • 1/2 tsp Turmeric Powder
  • 1 tsp Salt
  • 2 tsp Coriander seeds
  • 2 tbsp Soy Sauce
  • 1 tsp Rice Wine Vinegar
  • 1 L Vegetable stock
  • Chopped Scallions garnish
  • Chopped Cilantro garnish
  • Spicy Chili Sauce garnish
  • Garam Masala garnish

Instructions

  • Cook noodles per package instructions until al dente. Strain and set aside.
  • In a large pot or dutch oven over medium heat add oil. Saute garlic, ginger and green chili for 1-2 minutes until browned and fragrant.
  • Add onions, mushrooms, bell pepper, carrots, cabbage and stir for 3-5 minutes until vegetables are tender.
  • Add cumin, turmeric, salt, coriander seeds, soy sauce and rice wine vinegar. Mix well.
  • Add vegetable stock and let simmer on low heat for 5-6 minutes.
  • Serve our Veg Thukpa recipe by placing a handful of noodles in a soup bowl. Then ladle soup broth into the bowl and garnish with scallions, cilantro, spicy chili sauce and garam masala.

Nutrition

Calories: 256kcal | Carbohydrates: 31.1g | Protein: 5.8g | Fat: 14.4g | Saturated Fat: 3.1g | Cholesterol: 22mg | Sodium: 1803mg | Potassium: 318mg | Fiber: 3g | Sugar: 6.9g | Calcium: 38mg | Iron: 3mg