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
  • Salt


  1. In a deep pot, heat the oil at a medium heat.
  2. Add the ginger and garlic and cook them until they're aromatic.
  3. Add the onions and cook them until they're translucent.
  4. Add serrano pepper, cumin, garam masala, and turmeric and cook them, stirring, for about a minute.
  5. Add the salt, carrots, and potatoes and cook for them 3 minutes.
  6. Add the cabbage and continue to cook the mixture for another 2 minutes. Add the broth and tomatoes.
  7. Bring the soup to a simmer, cover, and cook it for 10-12 minutes or until all the vegetables are tender.
  8. Taste the soup and adjust seasonings as you like.
  9. 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.