Vegetarian Thukpa Recipe
A Hearty, Flavorful, and Nutritious Noodle Soup
Vegetarian Thukpa is a popular Tibetan noodle soup that is light yet filling, packed with vibrant vegetables, aromatic spices, and wholesome whole wheat noodles. It’s a perfect dish for a cozy lunch or dinner, offering both warmth and comfort in every bowl. This vegetarian version is not only easy to prepare, but it also brings together the best of seasonal ingredients and rich flavors to create a soul-satisfying one-pot meal.
Ingredients for Vegetarian Thukpa
| Ingredient | Quantity |
|---|---|
| Mustard oil | 1 teaspoon |
| Spring onions (bulb & greens), finely chopped | 2 (or regular onions) |
| Garlic, finely chopped or crushed | 4 cloves |
| Tomatoes, finely chopped | 2 |
| Cumin powder (Jeera) | 1 teaspoon |
| Garam masala powder | 1/2 teaspoon |
| Whole black peppercorns, freshly pounded | 1 teaspoon |
| Spinach leaves (Palak), roughly chopped | 1 cup |
| Mooli/Mullangi (Radish), chopped | 2 (medium-sized) |
| Fresh coriander (Dhania) leaves, chopped | 2 sprigs |
| Lemon juice | 1 tablespoon |
| Whole wheat flour (for noodles) | 2 cups |
| Whole egg (optional) | 1 |
| Salt | To taste |
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 60 minutes
Servings: 4
Cuisine: Tibetan, Asian
Course: Lunch or Dinner
Diet: Vegetarian
Instructions
Step 1: Prepare the Noodles (Paapes)
To begin making your Vegetarian Thukpa, first prepare the fresh noodles. In a large mixing bowl, combine the whole wheat flour with a pinch of salt. Gradually add water, little by little, and knead until you have a smooth, firm dough. Cover the dough and let it rest for about 10 minutes.
After the resting time, knead the dough once more and divide it into three equal portions. Roll each portion into a thin round, dusting lightly with flour to prevent sticking. Once you’ve rolled out the dough, cut it into thin strips to form the noodles. Set them aside for later use.
Step 2: Cook the Soup Base
Now it’s time to prepare the flavorful soup base. In a large saucepan, heat the mustard oil over medium heat. Add the finely chopped onions and garlic, sautéing them until the onions become translucent and the kitchen fills with their aromatic fragrance.
Once the onions are cooked, add the chopped tomatoes to the pan. Cook the tomatoes over medium-low heat until they soften and become mushy, about 5 minutes. Add the cumin powder, garam masala, and freshly pounded black pepper to the mixture, stirring well to combine.
Step 3: Add Vegetables
Next, add the chopped spinach leaves and radish to the pan. Stir everything together for a couple of minutes until the spinach wilts and the radish begins to soften. Cover the pan and let the vegetables simmer on low heat for another 2 to 4 minutes, allowing all the flavors to meld together.
Step 4: Bring to a Boil
Add 3 cups of water to the pan and bring the mixture to a brisk boil. Once it reaches a boil, carefully drop the freshly cut wheat noodles (paapes) into the pot. Allow the soup to continue boiling for 3 to 4 minutes, or until the noodles rise to the top, indicating that they are fully cooked.
Step 5: Final Touches
Once the noodles are cooked, add salt to taste and squeeze in the lemon juice to brighten up the flavors. Stir well to combine all the ingredients. Turn off the heat and stir in the freshly chopped coriander leaves for a fresh, herbal note.
Step 6: Serve and Enjoy
Your hearty Vegetarian Thukpa is ready to serve! Ladle the hot soup into bowls, ensuring each one gets a good amount of noodles, vegetables, and broth. Enjoy this comforting and flavorful dish as a complete meal on its own or pair it with a side of Vegetarian Momo (Steamed Dumplings) for a traditional Tibetan meal.
Tips for the Perfect Vegetarian Thukpa
- Noodle Texture: If you prefer a chewier noodle, make sure to knead the dough thoroughly before rolling it out. You can also let the dough rest for longer for a more elastic texture.
- Adjust the Spice: Feel free to adjust the amount of garam masala and black pepper based on your preference for heat. You can even add a pinch of chili powder if you prefer a spicier kick.
- Vegetable Variations: If you don’t have spinach or radish, feel free to substitute them with other greens such as kale or bok choy, and root vegetables like carrots or turnips.
- Egg: Adding a whole egg is optional but can lend a richer texture to the soup. You can whisk it into the broth while it’s boiling to create egg ribbons or simply add it as a boiled egg on top of the soup before serving.
Nutritional Information (Per Serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 220 kcal |
| Carbohydrates | 45g |
| Protein | 8g |
| Fat | 3g |
| Fiber | 7g |
| Sodium | 500mg |
| Vitamin A | 15% DV |
| Vitamin C | 35% DV |
| Iron | 10% DV |
Why You’ll Love This Recipe
This Vegetarian Thukpa is a warming, nourishing bowl of comfort. The homemade wheat noodles, combined with fresh vegetables and aromatic spices, make it a wholesome meal that’s perfect for any occasion. Whether you’re seeking a quick weeknight dinner or a relaxing weekend meal, this easy-to-make recipe will satisfy your hunger and keep you coming back for more!
Serve it as a satisfying standalone dish or pair it with some steamed dumplings or a side salad for a complete meal. Either way, you’ll find yourself immersed in the vibrant flavors of this Tibetan-inspired noodle soup, making it a delightful addition to your recipe repertoire.
