This soup is a local favorite in the mountainous regions of Nepal, Tibet, and Northern India. It has a simple broth that's rich and warm with spices and is loaded with veggies that grow locally in the region. It's the perfect dish for a cold winter night.
Thukpa: Himalayan Noodle Soup [Vegan]
- 1 carrot, peeled and sliced
- 1 potato, peeled and diced
- 2 cups cabbage, chopped
- 1 medium onion diced
- 2 teaspoon fresh ginger, minced
- 1 clove garlic, chopped
- 4 cups water or vegetable stock
- 1 tomato, chopped
- 1/2 serrano pepper, chopped
- 2 portions of vegan egg noodles, cooked as per packaged directions
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 to 1 teaspoon garam masala
- Fried onions, for garnish (optional)
- 1 scallion, thinly sliced
- 1 tablespoon neutral oil
- In a deep pot, heat the oil at a medium heat.
- Add the ginger and garlic and cook them until they're aromatic.
- Add the onions and cook them until they're translucent.
- Add serrano pepper, cumin, garam masala, and turmeric and cook them, stirring, for about a minute.
- Add the salt, carrots, and potatoes and cook for them 3 minutes.
- Add the cabbage and continue to cook the mixture for another 2 minutes. Add the broth and tomatoes.
- Bring the soup to a simmer, cover, and cook it for 10-12 minutes or until all the vegetables are tender.
- Taste the soup and adjust seasonings as you like.
- In a bowl, add the cooked noodles and ladle the soup over them. Sprinkle some fried onions over the top and serve it with your choice of sauce.