Monsoon Special Veg Thukpa | Veg Thukpa Recipe | Tibetan Style Veg Thukpa | Nepali Veg Thukpa Soup

noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice

Zucchini noodles reduce carbs while maintaining texture.

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Chickpeas are budget-friendly and add protein.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water + bouillon

Homemade broth enhances flavor without extra cost.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Liquid aminos offer a gluten-free option.

Boil 2 liters of water in a large pot.

Add salt to taste.

Cook noodles (180/200g) in the boiling water until al dente, about 5-7 minutes.

Drain noodles and set aside, keeping warm.

Heat 1 tbsp of oil in a separate pot over medium heat until shimmering.

Add 1 inch chopped ginger and sauté until fragrant, about 1-2 minutes.

Add ½ cup sliced cabbage, 1 sliced carrot, and capsicum; cook until softened, about 3-4 minutes.

Pour in the remaining water and bring to a simmer.

Stir in 1 tbsp red chili chutney, 1 tsp ginger garlic paste, and 1 tsp salt; simmer for 5 minutes.

Add mushrooms and 1 chopped tomato, cooking until heated through, about 3 minutes.

Return cooked noodles to the pot and stir to combine.

Serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens