Veg Thukpa Soup

Warm up your soul with this authentic and delicious veg thukpa soup recipe, featuring a rich broth, chewy noodles, and flavorful vegetables.

Recipe Source Link:https://www.mygingergarlickitchen.com/veg-thukpa-soup/

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RECIPE INGREDIENTS

» For Noodles:

• 1 packet of noodles (200g)
• Water for boiling
• 1 tablespoon oil
• Salt to taste

» For Momo Chutney:

• 3 medium-sized tomatoes
• 5-6 whole dry red chilies, soaked in hot water
• Handful of fresh coriander leaves
• 5-6 garlic cloves
• 1/2 teaspoon sugar
• Salt, to taste
• 1 teaspoon lemon juice
• 1/2 tablespoon sesame oil

» For Thukpa Soup:

• 2 tablespoons oil
• 1 tablespoon chopped ginger
• 1 tablespoon chopped garlic
• 2 small green chilies, cut
• Handful of fresh coriander stalk, finely chopped
• 1/2 onion, peeled
• 1 tomato
• 1/4 teaspoon turmeric powder
• 1 teaspoon Kashmiri red chili powder
• 1 teaspoon cumin powder
• 1/2 teaspoon garam masala powder
• 1/2 teaspoon ground pepper
• 1 tablespoon soy sauce
• 4 cups vegetable stock or hot water
• 4 ladles pasta water
• 1 carrot, peeled
• 1/2 red bell pepper
• 1/2 orange capsicum
• 1/2 yellow bell pepper
• 4-5 mushrooms
• 1/2 cup cabbage
• Salt to taste (if needed)
• 1 tablespoon vinegar or lime juice
• Handful of fresh spinach
• Handful of fresh spring onion greens

» For Serving:

• Cooked noodles
• Momos or Thukpa chutney
• Chili oil and paste (optional)

RECIPE INSTRUCTIONS

» Prep Veggies:

1. Slice mushrooms and set them aside. Julienne all three types of bell peppers. Slice cabbage, julienne carrot, slice onions, slice tomato, and keep them aside. Chop coriander stalk, chop spinach leaves, and slice spring onion greens. Keep them all aside.

» Cook Noodles:

1. Add water to a pot, and add salt. I am using hot water here; you can also use cold water, but that would take longer to boil. Just bring it to a boil, add the noodles to the boiling water. Let the noodles cook until al dente or according to package instructions. Make sure that you do not overcook the noodles. Once done, discard the water and drain them into a colander. Drizzle some oil over the cooked noodles and mix well. Keep the noodles aside to be served later with the thukpa. Also, reserve the pasta water; we will need some for making soup.

» Make Thukpa Chutney:

1. Roast tomatoes on an open flame until the skin chars. Once charred, transfer them to a bowl and cover the lid. Let them rest for 30 minutes. After that, peel the skin, and roughly chop them. In a food processor, add garlic cloves, soaked dried red chilies, coriander leaves, lemon juice, salt, sugar, and sesame oil. Pulse into a semi-coarse chutney. Your spicy thukpa or momo chutney is ready. Keep it aside; we will need it while serving.

» Make Veg Thukpa Soup:

1. Set a wok on high heat, add oil, and heat it well. Once hot, add minced garlic, minced ginger, and sauté for 30 seconds. Then add green chilies and cook on high heat for a few minutes. Add coriander stalk, sliced onions and cook until onions are translucent. After that, add tomatoes and cook on high heat for about 1 minute. Add salt, turmeric powder, red chili powder, cumin powder, and garam masala powder. Mix well and cook them for 1 minute.
2. Add about 4-5 ladles of pasta water and mix. After that, pour stock or water into the wok, and mix. Bring it to a boil. Add vegetables and bring it to a boil. Then add black pepper powder and soy sauce. Stir well and cook for 2-3 minutes, keeping the veggies crunchy. Add vinegar and mix. Finish by adding fresh spinach leaves, and spring onion greens. Stir once.

» Serving:

1. Your veg thukpa soup is ready. Add noodles to a serving bowl, ladle a generous amount of thukpa soup on top. Top with prepared thukpa chutney. I am also drizzling them with a bit of chili oil and chili paste. My chili oil and paste are very mild. Adding chili oil and paste is entirely optional. Enjoy this bowl of comforting goodness.

RECIPE NOTES

1. Vegetable Stock: If you prefer vegetable stock, you can also use chicken stock here. Simple hot water can be used if you don't have stock handy; this soup will still be flavorful.
2. Fresh Ingredients: Since it is a veggie-loaded dish, make sure that you use fresh and organic vegetables. They add the best taste, beautiful color, and flavor to this soup. Opt for fresh vegetables to enhance Veg Thukpa Soup's flavors.
3. For making this soup, you can either use homemade vegetable broth or store-bought broth.
4. The noodles absorb the flavors from the hot soup, so make sure to cook noodles until al dente. Don't overcook the noodles to maintain their texture.