Thukpa is a Tibetan noodle soup. It originated in the eastern part of Tibet and became popular in Nepal, Bhutan, Sikkim, Assam, and Arunachal Pradesh in Northeast India. It is a one pot meal with carbohydrates, protein, vitamins and minerals.
|Preparation Time:||20 minutes|
|Red Onion||1 medium|
|Cabbage (patta gobhi)||1 cup shredded|
|Garlic cloves||3-4 cloves|
|Fresh coriander leaves||To garnish|
|Soy Sauce||1 tbsp|
|Vegetable Oil||1 tbsp|
- Slice onions.
- Chop tomatoes, green chillies and garlic finely.
- Chop Cabbage roughly.
- Heat oil in a pan. Fry sliced onions and chopped garlic till the onions are translucent.
- Add salt, chopped tomatoes and chopped green chillies and cook till tomatoes are mushy.
- Now add noodles and 3 cups of water and cook till the noodles are soft. Also add the soy sauce.
- Then add chopped cabbage and cook for 2 minutes.
- In the end, add chopped coriander leaves and serve Vegetable Thukpa hot.
- In Leh, I saw that they roll out the roti, cut it in long pieces and drop it in the soup instead of noodles.
- You can pretty much use any vegetables in this soup.