veg thukpa recipe | healthy Tibetan noodle soup | vegetable noodle soup |

by Tarla Dalal

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veg thukpa recipe | healthy Tibetian noodle soup | vegetable noodle soup | with 37 amazing images.

Indulge in the wholesome goodness of this Healthy Veg Thukpa – a delightful Tibetan noodle soup packed with vibrant vegetables and rich flavors. Learn how to make veg thukpa recipe | healthy Tibetian noodle soup | vegetable noodle soup |

Thukpa, a traditional Tibetian noodle soup, offers a warm and comforting bowl of goodness. Perfect for those seeking a nourishing, balanced meal, this recipe combines the comfort of wheat noodles with a nutrient-packed broth and an assortment of colorful veggies.

This vegetable noodle soup as a soul-soothing, nutritious bowl that not only satisfies your taste buds but also nourishes your body with a medley of essential nutrients. Enjoy this healthy and flavorful veg thukpa recipe!

pro tips to make veg thukpa soup: 1. Use a flavorful vegetable broth as the base for your thukpa. 2. Don't overcook the vegetables. Aim for a crisp-tender texture that retains their vibrant colors and fresh flavors. 3. You can add any other seasonal vegetable of your choice to make this recipe.

Enjoy veg thukpa recipe | healthy Tibetian noodle soup | vegetable noodle soup | with detailed step by step photos.

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Veg Thukpa recipe - How to make Veg Thukpa

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Preparation Time: 20 mins Cooking Time: 17 mins Total Time: 37 mins 4Makes 4 servings
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Ingredients

For Veg Thukpa
3/4 cup whole wheat noodles
2 tsp oil
1 tbsp finely chopped garlic (lehsun)
1 tsp finely chopped ginger (adrak)
1 tsp diagonally cut green chillies
1 tbsp finely chopped coriander (dhania) stem
1/2 cup sliced onions
1/4 cup thinly sliced tomatoes
1/2 cup sliced mushrooms (khumbh)
1/4 cup thinly sliced carrots
3/4 cup thinly sliced coloured capsicum
1/2 cup shredded cabbage
1/4 cup broccoli florets
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1/2 tsp cumin seeds (jeera) powder
4 cups vegetable stock
1/2 tsp soy sauce
salt and to taste
1/2 cup tofu (bean curd/ soya paneer) cubes
1 tsp lemon juice
2 tbsp finely chopped coriander (dhania)
spring onions for garnish

Method

For veg thukpa

To make veg thukpa recipe, heat oil in a deep pan or a wok, add garlic, ginger, green chillies and coriander stem. Sauté for a few seconds.
Add onions and sauté for a minute. Add tomatoes and again sauté for a minute.
Add mushroom, carrot, capsicum, cabbage and broccoli. Sauté for a minute, while stirring continuously.
Add turmeric powder, chilli powder, cumin powder, vegetable stock, soya sauce, salt and pepper.
Cook on a medium flame for 2 to 3 minutes. Add the noodles and tofu, mix well and cook on a medium flame for 8 to 10 minutes.
Switch off the flame, add lemon juice and coriander and mix well.
Serve veg thukpa hot garnish with spring onions.

Veg Thukpa recipe with step by step photos

like veg thukpa soup recipe

veg thukpa recipe | healthy Tibetian noodle soup | vegetable noodle soup | then do try other soup recipes also:
- broccoli soup recipe | Indian broccoli soup without cream | healthy broccoli soup |
- Indian tomato soup recipe | healthy tomato soup | veg tomato soup without maida |

what is veg thukpa soup made of?

See the below image of list of ingredients for making veg thukpa soup.

how to make vegetable stock

To make basic vegetable stock recipe | Indian vegetable stock | healthy vegetable stock | vegetable stock for soup | scrub the vegetables and wash them to remove any dirt.
Chop all the vegetables and keep them ready. There is no need to chop the vegetables finely or accurately as you just need to simmer them till they leach out all the flavor. Remember the greater the surface area, the more quickly vegetables will yield their flavor. Many people do not even peel the vegetables before chopping, that is your personal preference.
Check out the detailed recipe of how to make basic vegetable stock recipe.

how to make veg thukpa soup

To make veg thukpa recipe | healthy Tibetian noodle soup | vegetable noodle soup | heat 2 tsp oil in a deep pan or a wok.
Add 1 tbsp finely chopped garlic (lehsun). Freshly chopped garlic releases a pleasant and delicate aroma that makes the dish more flavourful.
Add 1 tsp finely chopped ginger (adrak). Freshly chopped ginger releases a unique and invigorating aroma that lifts the fragrance of the soup and adds a touch of freshness.
Add 1 tsp diagonally cut green chillies. Finely chopped green chilies can play a captivating role, adding a touch of heat, complexity, and vibrant freshness to the dish.
Add 1 tbsp finely chopped coriander (dhania) stem. Finely chopped coriander stems (aka cilantro stems) play a subtle yet delightful role, adding layers of freshness, aroma, and a touch of citrusy flavor that seamlessly enhances the overall flavours.

Sauté for a few seconds.
Add ½ sliced onions. The slight crunch of thinly sliced onions adds a contrasting textural element to the soft noodles and vegetables.
Sauté for a minute.
Add ¼ cup thinly sliced tomatoes.
Again sauté for a minute.

Add ½ cup sliced mushrooms (khumbh). Sliced mushrooms adds an umami punch, textural intrigue, and subtle earthy depth that elevates the entire dish.
Add ¼ cup thinly sliced carrots. The bright orange hue of sliced carrots adds a pop of color to the typically brown or beige hues of veg thukpa, making it visually appealing and mouthwatering.
Add ¾ cup thinly sliced coloured capsicum. Coloured capsicums, brings a natural sweetness that balances the savory and spicy notes of the broth, creating a harmonious and refreshing flavor profile.
Add ½ cup shredded cabbage.
Add ¼ cup broccoli florets. Broccoli is packed with vitamins C, K, and A, as well as essential minerals like potassium and fiber.

Sauté for a minute, while stirring continuously.
Add ¼ tsp turmeric powder (haldi).
Add 1 tsp chilli powder.
Add ½ tsp cumin seeds (jeera) powder.
Add 4 cups vegetable stock. Vegetable stock forms the flavorful base of the soup.

Add ½ tsp soy sauce.
Add salt to taste.
Add pepper to taste.
Cook on a medium flame for 2 to 3 minutes.
Add ¾ cup whole wheat noodles.

Add ½ cup tofu (bean curd/ soya paneer) cubes. Tofu is a fantastic source of plant-based protein, making veg thukpa a more substantial and satisfying meal.
Mix well and cook on a medium flame for 8 to 10 minutes.
Switch off the flame, add 1 tsp lemon juice.
Add 2 tbsp finely chopped coriander (dhania).
Mix well.

Serve veg thukpa recipe | healthy Tibetian noodle soup | vegetable whole wheat noodle soup | hot garnish with spring onions.

pro tips to make veg thukpa soup

Use a flavorful vegetable broth as the base for your thukpa.
Don't overcook the vegetables. Aim for a crisp-tender texture that retains their vibrant colors and fresh flavors.
You can add any other seasonal vegetable of your choice to make this recipe.