9 Steps To Make A Flavourful Veg Thukpa Soup And Keep Yourself Warm This Winter

To stay warm during the winter, you can make Veg Thukpa Soup, a flavourful, satisfying dish that combines the goodness of vegetables with hearty noodles.
veg thukpa soup recipe
veg thukpa soup recipe

As winter intensifies, incorporating warm soups and stews into your meals can be comforting and healthy. A must-try option is Veg Thukpa, a Tibetan-inspired noodle soup that’s also popular in Nepal, Bhutan, and the Himalayan regions of India. Known for its versatility, Thukpa combines fresh vegetables, aromatic spices, and tender noodles to create a hearty and wholesome dish. Below, we explore an easy Veg Thukpa recipe by Ranveer Brar, perfect for warming up during the chilly season.

How To Make Veg Thukpa Soup At Home

Here’s a detailed step-by-step guide on how to make Veg Thukpa Soup at home:

how to make veg thukpa recipe

Step 1: Heat oil in a deep pan or wok. Add minced garlic, grated ginger, and sliced green chilies. Step 2: Sauté for a minute until fragrant.
Step 3: Add the sliced onions and cook until translucent.
Step 4: Add the diced tomatoes and cook until they soften. Season with black pepper and salt.
Step 5: Pour in vegetable stock or water. Stir in soy sauce and vinegar. Let the broth simmer for 5-7 minutes to develop the flavours.
Step 6: Add shredded cabbage, julienned carrots, and chopped beans to the broth. Let them cook until tender but still crisp (about 5 minutes).
Step 7: Add the spinach or bok choy during the last minute of cooking to retain its vibrant green colour.
Step: 8: In serving bowls, place a portion of boiled noodles. Ladle the hot soup with vegetables over the noodles.
Step 9: Top with fresh cilantro and a drizzle of chili oil (if desired). Serve hot with lime wedges for an extra zing.

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Veg Thukpa Soup Recipe Card

To stay warm during the winter, you can make Veg Thukpa Soup, a flavourful, satisfying dish that combines the goodness of vegetables with hearty noodles.
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  • Total Time :50 min
  • Preparation Time : 20 min
  • Cooking Time : 40 min
  • Servings : 4
  • Cooking Level : High
  • Course: Soup
  • Calories: 400
  • Cuisine: Indian
  • Author: Itisha Arya

Ingredients

  • For the Soup Base: 2 tbsp oil
  • 1 tbsp garlic (minced)
  • 1 tbsp ginger (grated)
  • 2 green chilies (sliced)
  • 1 medium onion (sliced)
  • 1 medium tomato (diced)
  • 4 cups vegetable stock or water
  • 1 tbsp soy sauce
  • 1 tsp vinegar
  • ½ tsp black pepper powder
  • Salt to taste Vegetables: ½ cup cabbage (shredded)
  • ½ cup carrots (julienned)
  • ½ cup beans (chopped)
  • ½ cup spinach or bok choy (chopped) Noodles: 1 cup boiled noodles (wheat or rice noodles work best) Toppings: Fresh cilantro (chopped)
  • Lime wedges
  • Chili oil (optional)

Step

  • Step 1 :

    Begin by preparing your vegetables. Wash all the vegetables thoroughly to ensure cleanliness. Peel the carrots and slice them into thin julienne strips. Shred the cabbage finely and chop the beans into small bite-sized pieces. Roughly chop the spinach, removing any thick stems. Set each vegetable aside to keep them separate for easier cooking.

  • Step 2 :

    In a large pot, boil water to cook the noodles. Add a pinch of salt and a teaspoon of oil to prevent the noodles from sticking. Once the water is boiling, add the noodles and cook them according to the instructions on the packet. Usually, it takes around 6-8 minutes, depending on the noodle type. Once done, drain the noodles and rinse them with cold water to stop further cooking. Drizzle some oil over them and set them aside.

  • Step 3 :

    Heat some oil in a deep pot or wok for the base of your soup. Add finely chopped ginger, garlic, and green chilies into the oil and sauté them until aromatic. This will create the base flavour for the soup. Continue sautéing until the mixture becomes golden brown, releasing a lovely fragrance.

  • Step 4 :

    Once the ginger-garlic mixture is fragrant, add chopped onions into the pot. Sauté them until they turn soft and golden brown, which will add sweetness to the base. Then, add the chopped tomatoes and cook until they break down into a soft paste, adding tanginess to the broth.

  • Step 5 :

    Now, add the vegetables to the pot, starting with the hard ones like carrots and beans. Stir them well to coat them with the aromatic base, and cook for a few minutes. After that, add the cabbage and spinach, which will soften quickly. Allow everything to cook together for a couple of minutes before adding water to create the broth.

  • Step 6 :

    Pour in enough water to cover the vegetables and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 10-15 minutes so the vegetables soften and the flavours meld together. Check for seasoning and add salt to taste.

  • Step 7 :

    Once the vegetables are cooked, add soy sauce and vinegar to the broth for an umami flavour. Taste the soup and adjust the seasoning as per your preference. You can also add pepper to enhance the soup's warmth.

  • Step 8 :

    Finally, add the cooked noodles to the pot and let them absorb the flavours of the broth for a minute or two. Stir everything together, making sure the noodles are fully combined with the soup.

  • Step 9 :

    Serve the Veg Thukpa Soup hot, garnished with fresh herbs like cilantro or green onions for a burst of freshness. Enjoy this wholesome, hearty dish that is perfect for chilly weather.