Veg Thukpa Soup is a wholesome, delicious, and comforting vegan and vegetarian soup derived from traditional Tibetan cuisine.
Loaded with various textures, rich, warming, and comforting flavors, this veg thukpa soup makes a super delicious, filling, and satisfying meal for any day.
This quick and easy soup beautifully blends the rich textures of vegetable noodles with Tibetan flavors.
Crafting your kombucha or vinegar adds distinctive tangy notes to your dishes and beverages.
Table of contents
Made using some handy kitchen ingredients, this tempting soup gets done in just 30 minutes. Another great thing about this soup is that making this healthy soup at home is effortless, and it can be made a day in advance.
On this page, you will get a step-by-step picture and video recipe on how to make Veg Thukpa Soup at home. I have also shared all the important tips, tricks, and variations to make the perfect veg thukpa soup each time.
About Veg Thukpa Soup
A warm bowl filled with lots and lots of veggies and noodles swimming in a flavorful broth – that’s Veg Thukpa Soup! It is a plant-based adaptation of the classic Thukpa Soup, known worldwide for its hearty noodle goodness.
This recipe is inspired by North Indian restaurant-style veg thukpa soup, a delightful soup that beautifully blends various ingredients, textures, and tastes. The result? A mouthwatering, healthy, delectable, and inviting soup that serves well as a main dish for lunch or dinner.
It is a naturally vegetarian and vegan soup recipe that can also be made gluten-free with a slight modification. This soup is a treat specifically for those who are looking for a vibrant and flavorsome vegetarian soup experience. It’s like a comforting hug for your taste buds, putting together the best of traditional Tibetan tastes and the ease of a modern kitchen.
Packed with fiber-rich vegetables, wholesome noodle goodness, and the warmth of a nourishing broth, this version of soup has a combination of tastes, colors, and delicious flavors.
It is a simple recipe for those looking for a fusion of authenticity and innovation in their soup. If you love making a timeless classic noodle soup, then you must try this soup.
This Veg Thukpa Soup
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is hearty and soul-satisfying
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is nutrient-packed
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is suitable for diverse palates
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has a plethora of vitamins and minerals
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is packed with vegetables
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is easily customizable
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makes a fuss-free flavorsome meal
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has authentic flavors
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is comforting with every spoonful
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is a joy for your taste buds
Ingredients
For Noodles
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Noodles: Noodles add a comforting base and substantial texture to the Thukpa soup, turning it into a satisfying meal. You can use any variety of noodles here.
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Water (For boiling): You will need water for cooking noodles.
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Oil : A bit of oil is used for drizzling cooked noodles. The oil adds richness and prevents sticking.
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Salt (To taste): A little salt is added to the boiling water to season noodles with natural flavors.
For thukpa:
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Sesame Oil: Used for making this thukpa recipe as it brings out authentic flavors. You can use any other oil for making this thukpa.
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Ginger: Minced ginger is added for a warm and aromatic flavor, complementing the taste profile of this Thukpa soup.
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Garlic: Adds a distinct and savory undertone to this soup, enhancing overall flavor.
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Green Chillies: Added for a subtle kick, providing a hint of spiciness while elevating the flavors.
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Fresh Coriander Stalk: Fresh coriander with stems adds a fresh aroma, a hint of citrus, and a herby note that enhances the Thukpa’s fragrant touch.
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Onions: Provide sweetness, velvety texture, and balance to the flavors.
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Tomatoes: Contribute a juicy and tangy touch while adding color and fiber.
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Powdered Spices: This soup has a spice blend that gives complexity, warmth, and a touch of heat. The spices needed are turmeric powder, red chili powder, cumin powder, garam masala powder, and Sichuan peppercorn.
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Vegetable Stock / Hot Water (1 litre): To create a flavorful base for this soup, you will need vegetable stock, adding a rich and savory taste.
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Vegetables: For a wholesome touch, a colorful medley of textures and flavors is used. For this soup, use vegetables like carrots, bell peppers (any color), mushrooms, cabbage, and spinach. Other vegetables like broccoli, bok choy, or beans can also be used.
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Soy Sauce: Adds umami and savory flavors to this thukpa soup while improving the overall taste.
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Black Pepper Powder: For a subtle and warming heat, freshly ground pepper is needed. Sichuan pepper or white pepper can also be used.
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Vinegar: White vinegar adds acidity that balances the spice flavors of this thukpa soup. Instead of vinegar, lemon juice or lime juice can be used.
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Fresh Spring Onion Greens: Used as a flavorful garnish, adding a mild onion flavor, vibrant color, and a crisp texture.
Momos Chutney
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Tomatoes: For making momos chutney or thukpa chutney, ripe tomatoes are needed. They add a velvety base and balance the heat from the red chilies, bringing natural sweetness and a luscious texture to the chutney.
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Whole Dry Red Chillies (Soaked in water): These add a bold and spicy kick, intensifying the flavor of this chutney. Soak them in hot water for 30 minutes before adding them to the momos chutney.
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Fresh Coriander: Fresh coriander leaves are needed for a bright and herby note, bringing freshness.
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Sesame Oil: The rich and nutty flavor of sesame oil serves as a base for the chutney, imparting a distinctive and robust taste, elevating the overall profile.
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Garlic Cloves: Fresh garlic cloves add a pungent and garlicky taste to this chutney.
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Sugar: A little sugar balances the spiciness and tangy flavors of this chutney. Subtle sweetness works well; honey or maple syrup can also be used.
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Salt: An essential seasoning ingredient to add savory flavors. Any type of salt can be used in this recipe.
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Lemon Juice: A splash of freshly squeezed lemon juice adds a tangy kick to this chutney, bringing a bright contrast to the bold flavors of spices.
Variations
Thukpa with Dumplings:
Instead of noodles, you can also use dumplings like veg momos or any other momos of your choice.
Thukpa with Pasta:
In this version, you can swap noodles with any of your favorite pasta.
Mild Veg Thukpa:
If you don’t like hot soup, feel free to make it mild by skipping green chilies. You can also reduce the amount of red chili powder.
Chicken Thukpa:
Simply add some shredded chicken and chicken broth to the thukpa recipe.
Storage Suggestions
This lovely soup stays fresh for up to 2-3 days. You can make a large batch and enjoy it for many meals. To store, transfer leftover thukpa soup to an airtight container and refrigerate for 2-3 days.
When serving, simply reheat on the stove or in the microwave for a quick and satisfying meal. If the soup has thickened, adjust the consistency by adding a bit of hot water.
Serving Suggestions
This soup tastes great on its own without any sides. If desired, pair it with a refreshing or filling salad like apple salad, chickpea salad or kidney beans salad. For a more substantial meal, pair it with some crusty bread, garlic bread, or even grilled cheese.
Professional Tips & Tricks to Make the Best Veg Thukpa Soup
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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.
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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.
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Homemade Broth: For making this soup, you can either use homemade vegetable broth or store-bought broth.
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Noodle Cooking: 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.
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Toppings: I have topped this soup with momos chutney and chili paste. The chili paste I used in this recipe as a topping is very mild. You can also use Schezwan sauce for topping. You can skip chili paste and oil if you don’t have mild chili paste.
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Garnish: You can garnish this soup with any of your favorite garnishes, such as cilantro, sesame seeds, or chopped green onions.
FAQ
Can I make Veg Thukpa Soup spicy?
Yes, making this soup spicy is possible. Feel free to adjust the chili quantity according to your spice tolerance.
What are the best noodles for Veg Thukpa Soup
For this veg thukpa recipe, you can choose any noodles of your choice. The noodles that taste best in this recipe are chow mein noodles, rice noodles, or egg noodles.
Can I freeze Veg Thukpa Soup?
Freezing is not recommended as this soup will lose texture and flavor.
How to make Veg Thukpa Soup for beginners?
This is a very easy recipe, so even beginners can cook it with ease. If you know how to boil and stir-fry, you can cook this. Simply follow the step-by-step instructions and create it with perfection.
Is Veg Thukpa Soup vegan-friendly?
Yes, it is inherently a vegan recipe as it uses only plant-based or vegan-friendly ingredients.
Can I make veg thukpa soup gluten-free?
Making this recipe gluten-free is very straightforward. To make a gluten-free version of this soup, simply replace regular noodles with gluten-free noodle alternatives.
Veg Thukpa Soup (Step-by-step photo instructions)
Prep Veggies:
- 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:
- 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:
- 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:
- 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.
- 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:
- 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 Card
Veg Thukpa Soup [Recipe]
★★★★★
(Rating: 5 from 6 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 35 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Soups | International | 5 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 395 calories | 1 |
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)
INSTRUCTIONS:
Prep Veggies:
- 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:
- 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:
- 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:
- 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.
- 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:
- 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.
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NOTES:
- 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.
- 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.
- For making this soup, you can either use homemade vegetable broth or store-bought broth.
- 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.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/veg-thukpa-soup/