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Thukpa: Himalayan Noodle Soup [Vegan]
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.
Ingredients You Need for Thukpa: Himalayan Noodle Soup [Vegan]
How to Prepare Thukpa: Himalayan Noodle Soup [Vegan]
- 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.
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I have made thukpa for years for my Tibetan Lamas that visited here where I live. They never liked the spices, but I am so happy to see this. I use non chicken broth bouillon and it is better than the vegetable broth. And I use kelp noodles too. Thank you for posting this. I did share it with others.