Thukpa (Tibetan Noodle Soup)

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Thukpa (Tibetan Noodle Soup)


Cooking Time

Preparation Time :10 Min

Cook Time : 30 Min

Total Time : 40 Min


Serves : 2
  • 1 cups noodles (regular or egg hakka noodles)

  • 1 nos onion, chopped

  • 5-6 nos garlic cloves, minced

  • 1-2 nos green chillies, chopped

  • 1.5 cups chopped spinach

  • 3/4 nos chopped carrot

  • chopped carrot 3/4 cups

  • 1/2 tsp cumin powder (jeera)

  • 1/2 tsp parsley

  • 2 pinch mixed herbs

  • 1 tsp soy sauce

  • 1 tbsp refined oil

  • 1 tsp salt (or according to taste)

  • 1/2 tsp powdered black paper (or according to your tolerance)

  • 1 nos hard boiled egg (optional)


  • Soak noodles in hot water for 3 minutes. Drain the water and keep the noodles aside.
  • Boil the chopped veggies for sometime adding 1/2 tea-spoon salt until the veggies become soft.
  • Separate the veggies from the broth and keep both aside.
  • Heat oil in a pan and add minced garlic, chopped onion and chopped green chillies. Sautè until the onion turns translucent.
  • Add the boiled veggies and stir properly.
  • Add cumin powder, parsley, mixed herbs and soy sauce and stir for 1-2 minutes.
  • Now, add the vegetable broth, cover the lid and bring it to boil. Check the salt, add more if required.
  • Now slowly add the noodles and mix properly.
  • 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.
  • Turn the flame off and sprinkle some black pepper and your Thukpa is ready to be served now.
  • If you like egg, slit a hard boiled egg and garnish your Thukpa with it. It's completely optional though.