Egg Thukpa soup Recipe Mukbang || Egg Noodle Soup Recipe In village || Nepali Style Cooking & Eating

egg noodles

🥗Healthier: whole wheat noodles

💰Cheaper: rice noodles

Whole wheat noodles add fiber and nutrients, while rice noodles are often less expensive.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Homemade stock is healthier with no preservatives, while water with seasoning is budget-friendly.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

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

chili paste

🥗Healthier: fresh chili

💰Cheaper: red pepper flakes

Fresh chili offers a vibrant flavor, while red pepper flakes are an economical option.

Boil water in a large pot and cook the egg noodles until al dente, about 5-7 minutes.

Drain the noodles and set aside.

Heat sesame oil in a skillet over medium heat until shimmering.

Sauté ginger and garlic until fragrant, about 1-2 minutes.

Add sliced carrots and cabbage, cooking until tender, about 3-4 minutes.

Pour in vegetable broth and bring to a simmer.

Stir in soy sauce and chili paste, adjusting to taste.

Add the cooked noodles to the broth, stirring gently to combine.

Crack eggs into the pot, stirring gently to create ribbons, and cook until set, about 2-3 minutes.

Season with salt and black pepper to taste.

Garnish with chopped green onions and coriander before serving.

Cooking Techniques

Spice Level:

Allergens