Noodle soups are easy-to-make hearty comfort food. Today we share the recipe for a one-pot meal from North-east, Thukpa. It has many variations to serve every taste bud, such as if you are a vegetarian, there is veg thukpa for you, and there is also the chicken variation. Vegan thukpa caters to people on a special diet. The choice is vivid.
I love the wholesomeness of the soup, and I am sure all bachelors would! The dish originated in the eastern part of Tibet and has gradually made its way to neighboring states Bhutan, Nepal, and the rest of the country. In Sikkim momo thukpa is quite popular, combining dumplings and thukpa soup.
I am sharing the authentic recipe of Tibetan thukpa though you might find slight modifications as you inch toward the nearby boundary.
Ingredients for authentic Tibetan Thukpa recipe
Wheat flour 75 g
Olive Oil 1 tbsp
Salt 1 pinch
Sichuan Pepper powder ½ tsp
Water 2 ½ cups
Chicken or Beef 50 g
Onion 1 No.
Radish 50 g
Tomato 1 No.
Spinach 50 g
Ginger ½ inch
Garlic 3 cloves
Fresh Coriander Leaves
Method
Step 1 Preparing noodles
Knead smooth dough with water. Keep it aside to rest, covering it with a cloth.
Step 2 Preparing Broth
- Heat oil in a heavy-bottomed wok; sauté sliced onion to the sizzling oil for a few minutes. Add ginger and garlic paste, fry till the onion is translucent. Now, add thin strips of chicken or beef as you prefer. Cook well.
- Add pepper and seasoning to the cooked chicken.
- Add tomato slices. Radish is an absolute must in authentic Tibetan thukpa recipes. Add batons of radish. Cook them together until semi-soft.
- Add water or chicken stock if you have that. Bring the broth to a boil.
Step 3 Finishing Thukpa
- Turn the flame to medium.
- Now, take a chunk of dough made in step 1.
- Roll it into a thin square sheet. Cut it into thin strips.
- Flatten the strips further by stretching each strip.
- Tear the noodles and add to the broth as you see the second boil.
- Check the seasoning. Boil.
- To get the desired consistency add more liquid.
- Serve hot to warm your wintery day.
Make healthy veg thukpa
You can add a twist to Veg Thukpa with a few minor tweaks to make it more healthy and tasty.
If you are a vegetarian, consider using lentil or dal water instead of vegetable stock to boost its nutritional value. Similarly, use sweet chili sauce, a pinch of garam masala (an all-spice condiment in India), and cumin for enhanced taste.
You can customize the noodle soup dish with your preferred type of noodle. In India, we use wheat noodles, whereas in Bhutan buckwheat noodles, Tibet and Nepal use wheat noodles. The market-bought rice or wheat noodles are common choices.
Finish the soup with spring onion to add the authentic flavor of thukpa noodles.
Other thukpa variations to try
- Egg thukpa
- Momo thukpa
Thukpa is a filling comfort soup that translates its popularity among vegan diet people. Try the recipe above and tell me did you like the traditional Tibetan thukpa or veg, egg, or vegan version.
