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  • Veg Soupy Noodles | Veg Thukpa Recipe | How To Make Vegetable Thukpa

    Veg Thukpa Noodle Soup Recipe: The perfect (and easy) one-pot dish to satisfy your hunger pangs. A hot steaming bowl-full of delicious noodles, freshly cooked vegetables, and flavourful veg stock make for a delectable meal. You'll love this veg soupy noodles recipe.

    This thukpa recipe originated in Tibet and then spread across the Himalayas to Nepal, Ladakh, Sikkim, and other parts of Northern India. Our thukpa recipe video shows a mouth-watering and easy noodle soup that is both appetizing and delicious at the same time. It's the perfect quick & healthy one-bowl lunch or dinner.

    Try this fabulous Veg Thukpa (or as the family likes to call it - Veg Soupy Noodles Recipe) with a step by step recipe video. Learn all you need to know about how to make this recipe. From prep time to cook time, from all the ingredients to the detailed method so you don’t miss out on this amazing veg thukpa.

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  • RECIPE

    INGREDIENTS

    2 tablespoon vegetable oil
    150 gram onions, (about 1½ medium onions), chopped
    2 teaspoon ginger, finely chopped
    2 teaspoon garlic, finely chopped
    1 small carrot, chopped
    100 gram green beans, cut at an angle in ½-inch pieces
    1/2 green bell pepper (capsicum), chopped
    175 gram button mushrooms, chopped
    200 gram tomato, (about 2 medium tomatoes), chopped
    salt, to taste
    1 teaspoon black pepper powder
    1/4 teaspoon sugar
    75 gram noodles, boil in salted water as per instructions on packet, drain, and add 1 teaspoon oil. mix and set aside
    1 1/2 cup vegetable stock, (about 375 ml)
    coriander leaves, to garnish

    COOKING METHOD

    Serves 2 

    1. Place a wok or kadhai on medium heat; add oil. Once oil is hot but not smoking, toss in onion and fry, stirring continuously, till lightly browned, about 5 minutes. Add ginger and garlic; cook for 1 minute. Slide in carrots, stir and cook for another minute. Add beans, bell pepper (capsicum), mushrooms, stirring and cooking for about 1 minute before each addition. Stir-fry another 2 minutes before adding tomato, salt, black pepper powder, and sugar. Cook for 7 – 8 minutes; remove from heat and reserve.
       
    2. To assemble: divide and place noodles in 2 medium soup bowls. In each bowl, add half the reserved cooked vegetables, and top with ¾ cup steaming hot veg stock.
       
    3. Garnish with fresh coriander leaves and serve immediately.

      Prep Time: 45
      Cook Time: 22
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