Veg Thukpa Soup | Winter Special Recipe | ठंड के मौसम में बनाइए वेज थूकपा सूप | Chef Sanjyot Keer

noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice

Zucchini noodles are low-carb, while rice is budget-friendly.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Homemade stock is healthier and customizable.

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Tempeh is higher in protein, and chickpeas are cost-effective.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

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

Boil water in a wok until it reaches a roaring boil.

Add 150g noodles, salt to taste, and 1 tsp oil to the boiling water.

Cook noodles for 1-2 minutes, then turn off the heat and let them soak for 1-1.5 minutes.

Drain the noodles and add some oil to prevent sticking.

In a wok, heat 2 tbsp oil until hot.

Add 1 inch chopped ginger, 1 tbsp chopped garlic, and 1-2 slit green chillies, cooking for a few seconds to a minute.

Add 1/2 sliced onion and cook for 1-2 minutes until translucent.

Add 1/2 sliced tomato and cook for 1-2 minutes until softened.

Lower the flame and add 1/4 tsp turmeric powder, 1 tsp (kashmiri) red chilli powder, 1 tsp cumin powder, 1 tsp garam masala powder, and a pinch of Sichuan pepper, stirring for a few seconds.

Add 2 litres vegetable stock and bring to a boil.

Add 1/3 cup julienned carrots, 1/3 cup red bell pepper, 1/3 cup green capsicum, 1/3 cup yellow bell pepper, 1/3 cup mushroom, and 1/3 cup shredded cabbage, along with 2 tsp light soy sauce and a pinch of black pepper.

Cook vegetables for 2-3 minutes until they retain crunch.

Check seasoning and add more salt if needed, along with 1 tsp lemon juice, fresh coriander, and chopped green stalks of spring onions.

Stir well and do not cook further; the soup is ready.

Combine the noodles and soup for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens