Thukpa Recipe – Veg Noodle Soup in Nepali – Sikkim Style – CookingShooking
Hey Foodies, Are you looking for some comfort food during the long cold winter nights or are you just in a mood for something soupy? Here is a recipe of a hearty noodle soup Thuppa or Thukpa as commonly known in some region, inspired from the region of Sikkim and Nepal and now is eaten in many parts of India. This noodle soup is a one pot wholesome meal; the soup is mildly spiced with Indian masala and is served with boiled plain noodles. Let’s cook up a storm and begin!
RECIPE VIDEO
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Thukpa Recipe – Veg Noodle Soup in Nepali – Sikkim Style – CookingShooking
Hey Foodies, Are you looking for some comfort food during the long cold winter nights or are you just in a mood for something soupy? Here is a recipe of a hearty noodle soup Thuppa or Thukpa as commonly known in some region, inspired from the region of Sikkim and Nepal and now is eaten in many parts of India. This noodle soup is a one pot wholesome meal; the soup is mildly spiced with Indian masala and is served with boiled plain noodles. Let’s cook up a storm and begin!
INGREDIENTS:
For the Noodles
- Water - 2 liter
- Hakka Noodles - 1 packet 180 gms
- salt - 1 tsp
For the soup
- oil - 1 tbsp
- Ginger - 1 inch finely chopped
- Onion - 1 medium finely sliced
- Cabbage - 1/2 cup finely sliced
- Carrot - 1 small finely sliced
- salt - 1 tsp
- Momo chutney - 1 tbsp
- Ginger Garlic Paste - 1 tsp
- Msg - 1/2 tsp key ingredients for the hilly taste, optional
- Garam Masala - 1/4 tsp
- turmeric powder - 1/2 tsp
- Pepper - 1/2 tsp
- Soya sauce - 1/2 tsp
- Coriander stems - handful, chopped
- Hakka noodles masala - 1 sachet or ½ tsp curry powder
- Stock - 1 cup
- Lemon Juice - 1 tsp
RECIPE STEPS:
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In a deep pan pour 1 ½ liter of water and add the salt, bring the water to a boil over high flame.
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Add the noodles, and boil for 3- 5 minutes or until lightly soft. Cooking time depends on the noodles you use.
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Check the noodles by breaking them; if it’s soft then the noodles are done
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Once done strain the noodles, do not throw the noodle water.
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Pour some fresh water on the noodles, so as to stop the cooking process. Once done set aside.
For the cabbage water
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Grate one cabbage add ½ tsp salt and the squeeze out all the water from the cabbage. Reserve the water for the stock.
For the Thukpa Soup
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Heat a wok over high heat, pour oil in the wok starting from the sides.
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Add ginger and sliced onions, cook for a minute over high flame.
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Next add cabbage, carrot and salt, stir fry for 2 minutes.
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Add tomato, momo chutney, ginger garlic paste, msg, haldi powder, garam masala, pepper and soya sauce. Mix everything and stir fry for 1 minute.
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Finally add coriander stems and the hakka noodle masala or curry powder. Give a good stir and cook for few seconds.
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Pour the cabbage stock and the noodle water, add lemon juice and bring the water to a boil over high heat.
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Adjust the seasoning and water at this stage. Thukpa soup is ready.
serve
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In a soup bowl add the noodles; pour a good amount of the hot soup over the noodles.
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The Thukpa is ready. Serve it with some momo chutney.
RECIPE NOTES :
Notes: Test the noodles by breaking it or by eating it, if it’s soft then noodles are done. Cabbage water is a key ingredient for a veg thukpa, you can use any vegetable stock if you like. Momo chutney is a mixture of chilli and garlic paste. The noodle water has a good amount of starch and it enhances the taste of the Thukpa.