Name: Tibetan Thukpa (Vegetable Noodle Soup)
Prep time: 15 min
Cook time: 20 min
Total time: 50 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 75 g Noodles, wheat or hakka noodles, boiled; 2 cup Water, or vegetable stock for an authentic broth; ¼ cup Cabbage, finely shredded; ¼ cup Carrot, julienned; ⅛ cup Green Beans, diagonally sliced; ½ Onion, sliced; ½ tbsp Garlic, minced; ½ tsp Ginger, minced; 1 Green Chili Pepper, slit; ½ Tomato, chopped; ½ tbsp Soy Sauce; ¼ tsp Garam Masala, optional, for Indian touch; ¼ tsp Ground Black Pepper; ½ tbsp Lemon Juice; ¾ tbsp Cooking Oil; ½ tsp Salt, to taste; 1 tbsp Coriander Leaves, chopped, for garnish

50 mintotal

35 min hands-on15 min hands-off

Prep 15 min · Cook 20 min

Serves: 2
Difficulty: Medium
Spice: Medium

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Method

Heat the oil in a large wok or deep pot on medium-high heat.
Add the minced garlic, ginger, and green chillies. Sauté for 30 seconds until fragrant.
30 sec
Add the sliced onions and cook until they are translucent.
Add the chopped tomatoes, turmeric, and garam masala. Cook until the tomatoes are soft.
Toss in the shredded cabbage, julienned carrots, and french beans. Stir-fry on high heat for 2 minutes. Keep the veggies crunchy.
2 min
Pour in the water (or vegetable stock) and bring to a rolling boil.
Add the soy sauce, black pepper, and salt. Let the broth simmer for 5-7 minutes.
5–7 min
To serve: Place a portion of the boiled noodles in a deep soup bowl. Ladle the piping hot broth and vegetables over the noodles.
Garnish with the lemon juice and fresh coriander. Serve immediately.

How to tell it's done

A flavorful, steaming hot broth hiding chewy noodles and perfectly crisp-tender vegetables.

Getting it right

Tip

Never boil the noodles inside the soup broth. They will release starch, making the soup cloudy and gummy. Always assemble in the bowl.

What to serve it with

A complete, heartwarming meal in a bowl, perfect for cold evenings.

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Ingredients