Main CourseDinnerLunch

Vegetable Thukpa

Name: Vegetable Thukpa
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: nepali, tibetan
Ingredients: 1,000 ml vegetable broth; 250 g egg noodle; 1 pcs yellow onion finely chopped; 3 clove garlic minced; 2 tsp ginger grated; 2 pcs carrot julienned; 150 g cabbage shredded; 1 pcs bell pepper thinly sliced; 100 g spinach roughly chopped; 2 tbsp soy sauce; 1 tbsp rice vinegar; 1 tsp sesame oil; 1 tbsp vegetable oil; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 2 pcs green onion sliced; 2 tbsp fresh cilantro chopped

This warming and hearty noodle soup is a staple in Himalayan cuisine, perfect for cold weather. Packed with fresh vegetables and tender noodles in a savory broth, it's a comforting and nutritious meal. This recipe offers a vegetarian version that can easily be adapted with your favorite proteins.

An original recipe by Forkin

Total time: 50 min
Serves: 4
Difficulty: Medium
Per serving: 360 kcal

Vegetarian

Allergen information: may contain eggs, gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1,000 mlvegetable broth
250 gegg noodle
1 pcsyellow onion, finely chopped
3 clovegarlic, minced
2 tspginger, grated
2 pcscarrot, julienned
150 gcabbage, shredded
1 pcsbell pepper, thinly sliced
100 gspinach, roughly chopped
2 tbspsoy sauce
1 tbsprice vinegar
1 tspsesame oil
1 tbspvegetable oil
0.5 tspsalt
0.25 tspblack pepper, freshly ground

garnish

2 pcsgreen onion, sliced
2 tbspfresh cilantro, chopped

Equipment

Dutch oven · large pot · knife · cutting board

The method

Step by step

1
Bring a large pot of salted water to a boil.
About 5 min
2
Add the egg noodles to the boiling water and cook according to package directions until al dente.
About 5 min
Cook’s note: Do not overcook the noodles, as they will continue to soften slightly in the hot soup.
3
Drain the noodles and rinse them under cold water to prevent sticking, then set aside.
About 1 min
4
In a large pot or Dutch oven, heat the vegetable oil over medium heat.
About 1 min
5
Add the yellow onion and cook until softened, about 3-5 minutes.
About 4 min
6
Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
7
Add the julienned carrots, shredded cabbage, and thinly sliced bell pepper to the pot.
8
Sauté the vegetables for 5-7 minutes until they start to soften.
About 6 min
9
Pour in the vegetable broth, soy sauce, and rice vinegar.
10
Bring the soup to a gentle boil, then reduce the heat to a simmer and cook for 10 minutes to allow the flavors to meld.
About 12 min
11
Stir in the chopped spinach and sesame oil, cooking for just 1-2 minutes until the spinach wilts.
About 2 min
12
Season the soup with salt and black pepper to taste.
Cook’s note: Adjust seasonings as needed before serving.
13
Divide the cooked noodles among serving bowls.
About 1 min
14
Ladle the hot thukpa soup over the noodles.
About 1 min
15
Garnish with sliced green onion and fresh cilantro before serving.

Per serving

Nutrition

68%Score

Calories: 359.6kcal
Protein: 12.8g
Carbs: 58.4g
Fat: 8.1g
Fibre: 5.1g
Sugar: 7.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover thukpa in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop or in the microwave until heated through, adding a splash of broth if needed.