Thukpa is a traditional noodle soup garnished with meat, spices and vegetables.
The Thukpa's introduction to India is connected with the story of the Dalai Lama's exile in 1959. When he and his entourage sought refuge in India, surviving only on limited supplies, Thukpa became a sustaining and nourishing meal during their journey. It was the Dalai Lama's mother who introduced Thukpa to the refugee community, and its popularity quickly spread across India.
Thukpa is traditionally prepared by cutting up mutton, steaming it with salt and pepper, and boiling it until it reaches a chewy consistency.
There are numerous varieties of Thukpa in Tibetan tradition. It is also consumed in the Indian states of Sikkim, Assam, Nagaland, Arunachal Pradesh, Ladak and Himachal Pradesh. The cooking techniques and ingredients vary depending on regional preferences and availability.
Thukpa can be prepared both with vegetarian and non-vegetarian ingredients. In non vegetarian Thukpa, meat is added. In vegetarian Thukpa lots of vegetables are used such as carrots, beans, cabbage, tomatoes, green onions, cauliflower, broccoli, mushrooms and even spinach.
You can use vegetables of your choice.
Thukpa is very easy to make and can be served as lunch and dinner.
This is a perfect soup to serve on chilly nights of winter and in rainy season also.
I prepare Thukpa or Vegetable Noodles Soup mainly in winter season. In cold winter, I just enjoy this hot delicious Thukpa or Vegetable Noodles Soup as dinner.
Whenever I feel lazy to cook regular rice, dal, Curry or roti and curry, I just prepare Vegetatian Thukpa Soup or Vegetable Noodles Soup, a wholesome nutricious meal as dinner.
Though Thukpa is a Noodles Soup, but I consider Thukpa as a watery noodles dish.
Due to its quick digestion and low calorific value, it is a reasonably healthy meal option.
Calories – 250
Total Fat - 6g
Saturated Fat – 0.8g
Cholesterol - 0mg
Sodium - 900g
Carbohydrates – 42g
Fibre - 5g
Sugars – 7g
Protein - 8g
*Source : Internet
Course : Lunch and Dinner
Difficulty Level : Easy
Preparation Time : 30 minutes
Cook Time : 30 minutes
Total Time : 1 hour
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| Vegetarian Thukpa Soup Recipe■ |
1 Small Packet Noodles of any type or homemade noodles
Carrot, chopped – ½ cup
Beans, chopped – ¼ cup
Cabbage small, cut in small pieces - ½ cup
Capsicum cut in cubes - ¼ cup
Mushrooms, chopped – ½ cup
Broccoli florets, cut in small pieces – 5 numbers
Spring Onion, chopped – ¼ cup
Tomato, large, cut in pieces – 1 number
Garlic, minced - 1 tablespoon
Ginger, chopped – ½ tablespoon
Onion, chopped – ½ cup
Green Chilli, Slit – 1 number
Oil or Butter – 2 tablespoons
Soya Sauce (dark or light) – 1 tablespoon
Tomato sauce – 1 tablespoon
Garam Masala powder - ¼ teaspoon (optional)
Cumin powder – 1 teaspoon
Coriander Leaves, chopped – 2 tablespoons
Vegetables Stock – 4 cups
Salt – As per your taste
HOW TO MAKE VEGETARIAN THUKPA SOUP
Boil sufficient water. Add the ready-made or homemade noodles** to the boiling water. Let the noodles cook for few minutes. Because the noodles will be cooked again in Thukpa. Drain out the noodles and wash them under cold water to stop the cooking process. Set aside.
Heat oil in a wok or pan, add the chopped onion, garlic and ginger.
Once the onion turns translucent, add the other chopped vegetables such as carrots, capsicum, beans cabbage, broccoli, mushrooms, green onions and green chili. Add chopped tomato. Add salt. Stir to mix well.
Now add soya sauce, tomato sauce. Mix again. Add garam masala also, if you wish. Mix well for a minute.
Lastly add vegetable stock* and let it simmer for 4-5 minutes. Instead of Vegetable Stock, you can use plain water also.
Add the chopped coriander leaves.
Finally, add the boiled noodles and cumin powder. Mix them well and let it simmer for a minute.
Now Vegetable Thukpa Soup is ready to eat.
Serve hot and enjoy.
Water – 6 cups
Bayleaf - 4
Black peppers – 5 numbers
Garlic Cloves – 4 numbers (big)
Ginger slice (thick) – 1 inch
Coriander Stems – one handful
Onion medium size (chopped roughly) – 1 number
Beans chopped – 5 numbers
Carrot slices – ½ Cup
Cauliflower florets cut in medium size – 4 to 5 numbers
Tomato pieces – 1 number
Mushroom, sliced – 4 to 5 numbers
Boil water in a pan. Add all the above mentioned ingredients on the boiling water. Simmer and cook for an hour. Strain the liquid. Let this cool completely. Now the Vegetable Stock is ready.
Instead of buying ready-made noodles, you can make fresh noodles at home.
All Purpose Flour or Whole Wheat Flour – 2 cups
Water, oil and salt – As required
Process
In a mixing bowl, add the wheat flour, a pinch of salt. Add little water at a time to make a firm and smooth dough. Cover the dough to rest for 10 minutes.
Apply oil to the surface of dough. Let the dough rest for 30 minutes.
Take some portion from the dough. Make a ball. Roll this like chapati. Maintain the paratha-like thickness. Cut parallel lines across the dough using a knife. Separate each strip. Use flour to each strip to stretch out. To prevent strips from sticking, use dry flour.
In boiling water, drop these flour strips. You can cook the strips all at once or one at a time. Repeat the process with each strip.
Remove from boiling water once cooked. Do not overcook because they will be cooked again in Thukpa.
Now, fresh noodles are ready to use in the Thukpa recipe.
Please feel free to read my other recipe blog posts : Shahi Tukda Recipe/ How to make Shahi Tukda |
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