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Thukpa (Tibetan Noodle Soup)

Thukpa (Tibetan Noodle Soup)


Cooking Time

Preparation Time : 10

Cook Time : 30

Total Time : 40


Serves 2

  • noodles (regular or egg hakka noodles) 1 cups

  • onion, chopped 1 nos

  • garlic cloves, minced 5-6 nos

  • green chillies, chopped 1-2 nos

  • chopped spinach 1.5 cups

  • chopped carrot 3/4 nos

  • chopped carrot 3/4 cups

  • cumin powder (jeera) 1/2 tsp

  • parsley 1/2 tsp

  • mixed herbs 2 pinch

  • soy sauce 1 tsp

  • refined oil 1 tbsp

  • salt (or according to taste) 1 tsp

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

  • hard boiled egg (optional) 1 nos


  • 01

    Soak noodles in hot water for 3 minutes. Drain the water and keep the noodles aside.

  • 02

    Boil the chopped veggies for sometime adding 1/2 tea-spoon salt until the veggies become soft.

  • 03

    Separate the veggies from the broth and keep both aside.

  • 04

    Heat oil in a pan and add minced garlic, chopped onion and chopped green chillies. Sautè until the onion turns translucent.

  • 05

    Add the boiled veggies and stir properly.

  • 06

    Add cumin powder, parsley, mixed herbs and soy sauce and stir for 1-2 minutes.

  • 07

    Now, add the vegetable broth, cover the lid and bring it to boil. Check the salt, add more if required.

  • 08

    Now slowly add the noodles and mix properly.

  • 09

    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.

  • 10

    Turn the flame off and sprinkle some black pepper and your Thukpa is ready to be served now.

  • 11

    If you like egg, slit a hard boiled egg and garnish your Thukpa with it. It's completely optional though.



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