Thukpa Recipe – Cozy Hakka Noodle Soup with Fresh Vegetables
Ingredients
- Hakka Noodles - 1 LB
- Tomato - 1/2 Cup
- Onions - 1 Cup
- Garlic - 4-5 Cloves
- Ginger - 1/2 Inch
- Green Chilies - 1-2 Qty
- Chili Flakes - 1 Tbsp
- Coriander - 2 Tbsp
- Olive Oil - 2 to 3 Tbsp
- Carrot - 1/2 Cup (julienne)
- Bell Pepper - 1/2 Cup (julienne)
- Cabbage - 1 Cup (julienne)
- Vegetable Stock - 3 Cups
- Pepper - 1 Tsp
- Salt - To Taste
- Green Onions - Chopped (garnish)
- Fresh Coriander - Chopped (garnish)
Thukpa, a flavorful Hakka Noodle Soup, is a comforting bowl of warmth that originates from the Himalayan regions, particularly popular in Nepal, Tibet, and parts of Northeast India. This delicious noodle soup is known for its vibrant mix of vegetables, aromatic spices, and a rich, flavorful broth that soothes the soul. Perfect for chilly days or when you're craving something cozy, Thukpa is a delightful balance of spice, tang, and warmth that satisfies your taste buds and leaves you feeling nourished.
Watch our recipe video for step by step instructions on how to make Thukpa. We’ve included demonstrations and pro tips to help you out in the kitchen! For our Thukpa calories and nutrition information, see the recipe card below.
Instructions
How to Make Thukpa (Hakka Noodle Soup):
1) Begin by bringing a large pot of water to a boil. Add 1 lb of dried Hakka noodles and cook them until they are about 75% done, which should take around 4-5 minutes. Stir occasionally to prevent sticking.
2) Once partially cooked, strain the noodles and set them aside. Save some of the pasta cooking water for later use.
3) In a blender or food processor, combine the following:
- 1/2 cup tomato
- 1 cup onion
- 4-5 cloves of garlic
- 1-2 green chilies
- 1/2 inch piece of ginger
- 2 tablespoons cilantro
- 1 tablespoon chili flakes
Blend these ingredients into a smooth paste without adding any water, then set the paste aside.
4) In a large wok or pan, heat 2-3 tablespoons of olive oil.
5) Once the oil is hot, add the prepared paste and cook it for 1-2 minutes until it thickens slightly and the raw aroma fades.
6) Add 1/2 cup of julienned carrots and 1/2 cup of julienned bell peppers to the pan. Sauté them together with the paste.
PRO TIP: If the mixture becomes too dry while sautéing, add a splash of the reserved pasta water to maintain moisture.
7) Cook the vegetables until they begin to soften, about 3-5 minutes.
8) Add 1 cup of julienned cabbage and continue to cook for another 3-5 minutes, until the cabbage also softens.
9) Pour in 3 cups of vegetable broth and stir everything together. Season with salt and pepper to taste.
10) Cover the pan and allow the mixture to come to a boil.
PRO TIP: If you prefer a slightly thicker soup, you can stir in a small amount of cornflour slurry at this stage.
11) To serve, place the cooked noodles into serving bowls.
PRO TIP: Rinse the noodles under cold water before serving to prevent them from sticking together.
12) Ladle the hot soup over the noodles and top with chopped green onions and fresh coriander for garnish.
Serve the Thukpa hot and enjoy the flavorful, comforting bowl of Hakka Noodle Soup!
Thukpa, a flavorful Hakka Noodle Soup, is a comforting bowl of warmth that originates from the Himalayan regions, particularly popular in Nepal, Tibet, and parts of Northeast India. This delicious noodle soup is known for its vibrant mix of vegetables, aromatic spices, and a rich, flavorful broth that soothes the soul. Perfect for chilly days or when you're craving something cozy, Thukpa is a delightful balance of spice, tang, and warmth that satisfies your taste buds and leaves you feeling nourished.
Watch our recipe video for step by step instructions on how to make Thukpa. We’ve included demonstrations and pro tips to help you out in the kitchen! For our Thukpa calories and nutrition information, see the recipe card below.
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