Thukpa is a noodle soup loaded with veggies and flavors and belongs to the state of Sikkim. In fact, it is popular throughout East India. Hakka noodles are boiled and combined with a broth made up of mixed vegetables to make a wholesome soup recipe. Chicken is also added to thukpa but here I am sharing the veg version of this soup. Further, this recipe will give a light yet fulfilling mildly spiced soup. I have let the flavors of ginger; garlic and coriander speak, keeping the chilies minimal. With all that goodness this soup often goes beyond soup and can be a light vegetarian dinner recipe.
Although this soup recipe or noodle recipe belongs to east India, it has been prepared with the ingredients easily available everywhere. Its taste is something that can and will be relished by all. There are no peculiar features. Here is all you need:
Hakka Noodles: Hakka noodles are easily available in the market or online. However, if you can’t find these you can use any noodles of your choice.
Vegetables: Cabbage, carrot, and mushrooms are a must for this noodle soup recipe. I did not have mushrooms so I skipped those. I know the locals of east India will find this list of mix vegetables incomplete as they must be using more veggies and ingredients for this soup recipe but I have kept the recipe workable for all because this soup recipe deserves to be tried by everyone. It is so soulful!
Further vegetables are used in this soup recipe twice. Once to prepare the stock and then to make the broth.
Flavors: Thukpa recipe paste is used to flavor this noodle soup. It is a combination of tomatoes, onions, ginger and garlic, a hint of star anise, etc. I used the stems of coriander for this soup recipe and it delivered.
If you are looking for noodle recipes do check out chow mein recipe. If you are looking for soup recipes you might like tomato soup, tamatar ka shorba, etc.
Serve it hot for dinner on a cold night.
1.This recipe serves 2-3 persons.
2.Take 3 cups of water in a cooking pan. Add in ½ cup chopped cabbage, ½ cup chopped carrots, 1 star anise, 1-inch piece of ginger, salt to taste. Let it simmer for a good 20 minutes.
3.While it simmers prepared the thukpa paste. In a grinder jar add 1 small chopped tomato, 2 chopped onions, 6-8 garlic cloves, ½ inch piece of ginger, a small piece of ginger and salt to taste.
4.Grind to make a fine paste. Keep aside for now.
5.Once the stock is ready, strain it and discard the vegetables.
6.Heat 1 tsp of oil. Add in the thukpa paste. Also add salt and 1/4 tsp turmeric powder.
7.Cook on high flame, stirring continuously till it comes together which will take 2-3 minutes.
8.Next add in ½ cup of thinly sliced cabbage and ½ cup of thinly sliced carrots. Cook for 2 minutes.
9.Add in the vegetable stock. Cook for 5-7 minutes. Do not overcook the vegetables.
10.Add a handful of coriander stems.
11.Add in ½ tsp of white pepper powder.
12.Check and adjust the seasoning and consistency.
13.In a serving bowl add boiled noodles (as much required). On that pour the prepared broth.
14.Serve hot. Bon appétit!
PREP TIME 20 minutes
COOK TIME 40 minutes
TOTAL TIME 60 minutes
To make vegetable stock:
To make Thukpa paste:
To make Thukpa:
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