Thukpa - Tibetan Noodle Soup | Show Me The Curry Recipe

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.

Heat 1 tbsp of oil in a pressure cooker over medium heat.

Add 1 tbsp of minced garlic and chopped green chili; mix well.

Add 1 finely chopped onion and sauté until translucent.

Add 1 medium chopped tomato and 1 cup of chopped cabbage; cook until vegetables are soft.

Add salt to taste and red chili powder to taste; mix well.

Add 1 tsp of garam masala and cook for another 30 seconds.

Pour in 3 cups of water and add 1 veggie cube; allow to come to a boil.

Close the pressure cooker and allow it to whistle twice, then turn off the heat and let the pressure release naturally.

While the pressure is releasing, cook the noodles according to package directions, then drain and mix with a little oil to prevent sticking.

Beat 1 egg with a little salt and cook in a skillet with a little oil to make an omelet; set aside.

Once the pressure has released, open the pressure cooker and check the soup's consistency; it should be watery.

Serve by placing noodles in a bowl, adding soup, cutting the omelet into pieces, and garnishing with cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary