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Ingredient
Thukpa l Tibetan Noodle Soup
Introduce
Chef :
Deepsikha ChakrabortyThukpa l Tibetan Noodle Soup
Thukpa is a Tibetan wors used for any variety of soup cooked with noodles. It is originally a Tibetan dish which is flavourful and wholesome, but mild in taste. There is the Nepalese version of Thukpa as well and that is little spicy as compared to the Tibetan one. Though it’s mainly a Tibetan traditional dish, but it’s very famous among and widely consumed by people of Bhutan, Nepal and many parts of India – Assam, Meghalaya, Nagaland, Arunachal Pradesh, Sikkim, Himachal Pradesh and Ladakh.
Ingredient
1.5 cup
chopped spinach
3/4 cup
chopped carrot
3/4 cup
chopped french green beans
1/2tea-spoon
cumin powder (jeera)
1/2 tea-spoon
parsley
2 pinches
mixed herbs
1 tea-spoon
soy sauce
1 tbsp
refined oil
Cooking instructions
* Step 1
Soak noodles in hot water for 3 minutes. Drain the water and keep the noodles aside.
* Step 2
Boil the chopped veggies for sometime adding 1/2 tea-spoon salt until the veggies become soft.
* Step 3
Separate the veggies from the broth and keep both aside.
* Step 4
Heat oil in a pan and add minced garlic, chopped onion and chopped green chillies. Sautè until the onion turns translucent.
* Step 5
Add the boiled veggies and stir properly.
* Step 6
Add cumin powder, parsley, mixed herbs and soy sauce and stir for 1-2 minutes.
* Step 7
Now, add the vegetable broth, cover the lid and bring it to boil. Check the salt, add more if required.
* Step 8
Now slowly add the noodles and mix properly.
* Step 9
The noodles will absorb water. Add 1 cup of warm water (if you have some extra broth you can add that) and bring to boil.
* Step 10
Turn the flame off and sprinkle some black pepper and your Thukpa is ready to be served now.
* Step 11
If you like egg, slit a hard boiled egg and garnish your Thukpa with it.
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1. Start Small
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