Thukpa Recipe - Noodle Soup Recipe - How To Make Vegetarian Thukpa - Varun Inamdar

meat

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is a plant-based protein, while chicken is often less expensive.

noodles

🥗Healthier: whole grain noodles

💰Cheaper: rice noodles

Whole grain noodles add fiber, while rice noodles are often cheaper.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Tamari is gluten-free, while salt is a basic alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers health benefits, while canola is budget-friendly.

Start by boiling cold water in a pot.

Add onions, mushrooms, carrots, cabbage, star anise, and a knob of ginger to the boiling water to create the stock.

Let the stock bubble for 10 minutes.

Prepare the thukpa paste by adding tomato, sliced onions, ginger, garlic, bird's eye chili, star anise, and crushed Szechuan pepper into a blender without water.

Grind the ingredients into a fine paste.

Strain the stock and discard the vegetables.

In the same pot, heat 1 teaspoon of oil over high flame.

Add the thukpa paste to the pot and cook on medium flame for 3-4 minutes.

Prepare the vegetables by cutting green cabbage, bok choy, and baby carrots into quarters.

Add the prepared vegetables and blanched baby carrots to the pot with the thukpa paste.

Pour in vegetable stock and season with salt and black pepper.

Cook on high flame for 3-4 minutes until the vegetables are tender.

In a serving bowl, add blanched noodles and top with the broth.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary