Thukpa is a comforting noodle soup that originated in Tibet and found its way into the hearts (and kitchens) of Northeast India, Sikkim, Ladakh, and Nepal. Packed with vegetables, spices, and noodles in a flavorful broth, this dish is perfect for chilly evenings or when you’re craving something warm and wholesome.
Let’s learn how to make an easy vegetarian Thukpa at home!
🧾 Ingredients
For the Soup:
- 1 tbsp oil (vegetable or sesame)
- 3–4 garlic cloves (minced)
- 1-inch ginger (grated)
- 1 onion (sliced)
- 1 green chili (chopped)
- 1 carrot (julienned)
- ½ cup cabbage (shredded)
- ½ capsicum (sliced)
- ½ tomato (chopped)
- 4 cups vegetable stock or water
- 1 tbsp soy sauce
- ½ tsp vinegar
- Salt to taste
- ¼ tsp black pepper
- A pinch of turmeric (optional)
For the Noodles:
- 1 cup boiled noodles (hakka noodles or spaghetti)
Garnish (optional but recommended):
- Spring onion greens (chopped)
- Fresh coriander leaves
- A squeeze of lemon
- Chili oil or chili flakes (optional for heat)
👨🍳 Step-by-Step Instructions
🔹 Step 1: Prepare the Base
- Heat oil in a pan. Add ginger, garlic, and green chili. Sauté for 30 seconds.
- Add sliced onions and cook till translucent.
🔹 Step 2: Add Vegetables
- Add chopped tomato, cook till soft.
- Add carrot, cabbage, and capsicum. Stir-fry for 2–3 minutes (they should retain crunch).
🔹 Step 3: Build the Soup
- Add vegetable stock (or water), soy sauce, vinegar, salt, pepper, and turmeric.
- Let it simmer for 5–7 minutes so flavors blend well.
🔹 Step 4: Add Noodles
- Add the pre-boiled noodles to the soup.
- Cook for 1–2 more minutes, just to combine.
🍽️ Serving Suggestions
- Ladle hot Thukpa into bowls, top with spring onions, coriander, and a dash of lemon juice.
- Add chili oil or red chili flakes for an extra kick.
💡 Tips & Variations
- For a non-veg version, add shredded chicken or egg.
- You can use rice noodles, soba, or even instant noodles if needed.
- Make it spicier with a spoon of schezwan sauce or sriracha.
