Thukpa (Himalayan Noodle Soup)


Happy New Year my lovelies! Wish you a lot of love, luck and success in 2017. The holiday season is over and we are motivated to achieve our goals in 2017 – one of which is adapting a healthier lifestyle, specially after all the gluttony from the holidays. Every time I think of healthier eating – I always run towards making soups, roasted veggie bowls, warm salads (in cold weather), smoothies and lots of water. That’s what my regime looks like for the coming months and I am so excited to eat healthy. I have made this recipe a few times already and its a great hearty soup with lots of warming spices.

This vegan noodle soup comes from the Himalayan region – mostly from Nepal & Tibet. Its also very common in the North Eastern region of India. That’s where I had my first Thukpa. Its got a simple broth rich and warm with spices and is loaded with veggies that grow locally in the region. Its hearty because of the noodles – sometimes I use chewy egg noodles with this soup and other time when I want something lighter, I go with soba noodle which is not traditional but tastes pretty good with the recipe.

You can make this soup as much or less spicy as you like, use whatever vegetable is available and any extra sauce (sriracha, sweet chili sauce etc.) to adjust the flavor to your likeness. Its a great recipe to have when you want to make something hearty and comforting in a jiffy.



Serving for 2 to 3 people


1 carrot, peeled and sliced

1 potato, peeled and diced

2 cups cabbage, chopped

1 medium onion diced

2 tsp fresh ginger, minced

1 clove garlic, chopped

4 cups water or vegetable stock

1 tomato, chopped

1/2 Serrano pepper,chopped

2 portions of egg noodles, cooked as per packaged directions

1 tsp ground cumin

1/2 tsp turmeric

1/2 to 1 tsp garam masala

fried onions for garnish (optional)

1 scallion, thinly sliced

1 tbsp neutral oil


  1. In a deep pot heat oil on medium low heat. Add ginger and garlic and cook till aromatic.
  2. Add onions and cook till translucent.
  3. Add serranno pepper, cumin, garam masala and turmeric and cook stirring for about a minute.
  4. Add salt,carrots and potatoes and cook for 3 minutes. Add Cabbage and continue to cook for another 2 minutes.
  5. Add broth and tomatoes. Bring to a simmer, cover and cook for 10 to 12 minutes or till all the vegetables are tender.
  6. Taste and adjust for seasoning and turn the heat off.
  7. In a bowl add cooked noodles and ladle the soup (broth and vegetables) . Sprinkle some fried onions and serve with your choice of sauce.