• Home
  • Soups
  • Vegetarian Thukpa: Tibetan Vegetable Noodle Soup Recipe

Vegetarian Thukpa: Tibetan Vegetable Noodle Soup Recipe

0 0
Vegetarian Thukpa: Tibetan Vegetable Noodle Soup Recipe

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1½ Cup Tibetan Bhasta Noodles Or, in a pinch, another thicker, long noodle.
1½ Cup Vegetable Broth
1 Cup Spinach, Chopped
1 Onion, Chopped
1 Tomato, Chopped
2 Radishes, Chopped
½ Tsp Turmeric
½ Tsp Garam Masala
4 Tbsp Soy Sauce
1 Tbsp Ginger Paste
1 Tbsp Garlic Paste
1 Tsp Cumin Powder
1 Bay Leaf
2 Tbsp Canola Oil
1 or 2 Green Chilies, Diced
To-Taste Amount Salt
To-Taste Amount Pepper

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Ingredients

Directions

Share

It is said that this vegetable soup, the Tibetan thukpa, has come from China and been adapted by Nepal, Bhutan, and Tibet. However, there are many differences that make it distinct from its Chinese counterpart. This thukpa recipe is great as a lunch or dinner.

This is the vegetarian version of the soup; a common meat version uses yak meat. Note that this recipe uses garam masala, which you can make yourself with our garam masala recipe, or use your own.

Steps

1
Done

Place noodles in a pot with 4 cups of water and put on stove on medium to high heat and boil for 10-15 minutes or until slightly undercooked. Drain and rinse.

2
Done

In a separate pan on the stove, pour in the canola oil and heat on medium to high heat. Add in the onions and radishes, chopped, and stir until they are a light golden brown color.

3
Done

Add in the cumin powder, green chilies, turmeric, garam masala, ginger paste and garlic paste. Stir-fry for 10-15 minutes.

4
Done

Add in the tomatoes, soy sauce, bay leaf, salt, vegetable broth and spinach. Cook this on medium heat, stirring every couple of minutes until the vegetables are tender and soft.
Add in the noodles and stir, coating the noodles with the contents of the pot. Add in as much water as you would like to make it more or less watery.
Cook this for another 2-4 minutes, and then serve as a main dish.

Preeti Gahlot

I am Preeti Gahlot, from Rishikesh, India, the birthplace of yoga where I started exploring yoga at the age of 14. Now with 14 years of practice and 8 years of teaching, I offer a method of teaching that combines my varied knowledge and experience and offers all level of yoga practitioner insight and challenge. Check out my website, Ask About Yoga (www.askaboutyoga.com). I want to simultaneously learn and share the immense wisdom of yoga and its effects. As the owner of a restaurant I find myself in the kitchen a lot but what I enjoy most is experimenting, I like to focus on simplicity using traditional dishes for inspiration.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Garam Masala
previous
Garam Masala Spice Mix Recipe
ostri
next
Ostri: Georgian Beef Stew Recipe (ოსტრი)
Garam Masala
previous
Garam Masala Spice Mix Recipe
ostri
next
Ostri: Georgian Beef Stew Recipe (ოსტრი)

Add Your Comment