Veg Thukpa Recipe – Healthy Tibetan Noodle Soup | Tarladalal

Ingredients

• 3/4 cup whole wheat noodles
• 2 tsp oil
• 1 tbsp finely chopped garlic (lehsun)
• 1 tsp finely chopped ginger (adrak)
• 1 tsp diagonally cut green chillies (hari mirchi)
• 1 tbsp finely coriander (dhania) stalks
• 1/2 cup sliced onions
• 1/4 cup thinly sliced tomatoes
• 1/2 cup sliced mushrooms (khumbh)
• 1/4 cup thinly sliced carrots
• 3/4 cup thinly sliced coloured capsicum
• 1/2 cup shredded cabbage
• 1/4 cup broccoli floret
• 1/4 tsp haldi powder (turmeric powder)
• 1 tsp red chilli powder
• 1/2 tsp cumin seeds (jeera) powder
• lemon
• 1/2 tsp soy sauce
• salt (namak) to taste
• 1/2 cup tofu (bean curd/ soya paneer) cubes
• 1 tsp lemon juice
• 2 tbsp finely chopped coriander (dhania)
• spring onions for garnish
• freshly ground black pepper (kalimirch) to taste

Steps

1. To make veg thukpa recipe, heat oil in a deep pan or a wok, add garlic, ginger, green chillies and coriander stem. Sauté for a few seconds.
2. Add onions and sauté for a minute. Add tomatoes and again sauté for a minute.
3. Add mushroom, carrot, capsicum, cabbage and broccoli. Sauté for a minute, while stirring continuously.
4. Add turmeric powder, chilli powder, cumin powder, vegetable stock, soya sauce, salt and pepper.
5. Cook on a medium flame for 2 to 3 minutes. Add the noodles and tofu, mix well and cook on a medium flame for 8 to 10 minutes.
6. Switch off the flame, add lemon juice and coriander and mix well.
7. Serve veg thukpa hot garnish with spring onions.