Thukpa is a Tibetan word used for any variety of soup cooked with noodles. It is originally a Tibetan dish which is flavourful and wholesome, but mild in taste. There is the Nepalese version of Thukpa as well and that is little spicy as compared to the Tibetan one. Though it’s mainly a Tibetan traditional dish, but it’s very famous among and widely consumed by people of Bhutan, Nepal and many parts of India – Assam, Meghalaya, Nagaland, Arunachal Pradesh, Sikkim, Himachal Pradesh and Ladakh.
Thukpa was brought to India by migrating Tibetans and instantly gained popularity because of it’s simplicity and savoury. It’s a one-pot-meal filled with goodness of fresh veggies and thus contains high nutrition values. This is a comfort food and one of the most easy but wholesome soups available.
My first encounter with Thukpa happened the very first time I visited Cherrapunji. Mesmerized by the views of the place me and my friends almost forgot to have proper breakfast. As the day passed by, the crazy minds standing in the midst of nature felt that their bodies need fuel now, but alas there was no food stall near by. We kept moving as the hills kept playing with clouds and the sun. Through the mist and with the wind as we moved further and were really really hungry, we saw a small food stall. As we rushed to it, an old gentleman greeted us with smile and guess what he was serving that day? – Thukpa 🙂 The moment I took the first sip of that soup I knew I am going to carry the taste with me throughout my life. Till date I can’t get enough of Cherrapunji and Thukpa.
Years passed by and I eventually shifted to Bangalore. Soon after I planned a trip to Hampi. Upon my visit what I discovered is rather thrilling – atleast for me. In the midst of rocks, boulders and extensive ancient ruins stands a tiny cozy rooftop Tibetan restaurant that serves awesome Thukpa. My trip was wonderful 🙂
With all that said, today I am going to share the recipe of this much talked (by me ofcourse :P) and super delicious dish with you all. I have added my own touch in it and really hope you like it 🙂
- 250 gm noodles (regular or egg hakka noodles)
- 1 onion, chopped
- 5-6 garlic cloves, minced
- 1-2 green chillies, chopped
- 1.5 cup chopped spinach
- 3/4 cup chopped carrot
- 3/4 cup chopped french green beans
- 1/2 tea-spoon cumin powder (jeera)
- 1/2 tea-spoon parsley
- 2 pinches of mixed herbs
- 1 tea-spoon soy sauce
- 1 table-spoon refined oil
- salt (according to taste)
- powdered black paper (according to your tolerance)
- 1 hard boiled egg (optional)
- Soak noodles in hot water for 3 minutes. Drain the water and keep the noodles aside.
- Boil the chopped veggies for sometime adding 1/2 tea-spoon salt until the veggies become soft.
- Separate the veggies from the broth and keep both aside.
- Heat oil in a pan and add minced garlic, chopped onion and chopped green chillies. Sautè until the onion turns translucent.
- Add the boiled veggies and stir properly.
- Add cumin powder, parsley, mixed herbs and soy sauce and stir for 1-2 minutes.
- Now, add the vegetable broth, cover the lid and bring it to boil. Check the salt, add more if required.
- Now slowly add the noodles and mix properly.
- The noodles will absorb water. Add 1 cup of warm water (if you have some extra broth you can add that) and bring to boil.
- Turn the flame off and sprinkle some black pepper and your Thukpa is ready to be served now.
- If you like egg, slit a hard boiled egg and garnish your Thukpa with it.
Winter is arriving and this is the best time to enjoy Thukpa. Have it in lunch or dinner and don’t need anything else with it – this is a super healthy one-pot-meal 🙂
Enjoy it and do drop me a comment telling how you like it. You can also tag me on Instagram by using the handle @when_a_bong_cooks.
Happy and healthy eating guys!