Veg Thukpa Recipe

Ingredients

• 150 gHakka noodles, uncooked
• 30 ml (2 tablespoons)refined vegetable oil
• 1 tablespoonminced garlic
• 1 tablespoonminced ginger
• 1 tablespoonfinely chopped coriander stalks
• 1 mediumred onion, sliced
• 2green chillies, sliced
• 120 ml (½ cup)shredded cabbage
• 120 ml (½ cup)thinly sliced red bell pepper
• 120 ml (½ cup)thinly sliced capsicum
• 120 ml (½ cup)thinly sliced carrot
• 1 tablespoondark soy sauce
• 1 teaspoonblack pepper powder
• ½ teaspoon or to tastesalt
• 960 ml (4 cups)vegetable stock
• 2spring onions, finely chopped
• 1 handfulfresh coriander leaves, chopped

Instructions

1. 1

   Heat the oil

   Warm the vegetable oil in a large saucepan or stockpot over medium heat.

2. 2

   Soften the aromatics

   Add the garlic, ginger, green chillies, coriander stalks and onion. Sauté for 1 minute, until aromatic; there is no need to brown them.

3. 3

   Add the stock

   Pour in the vegetable stock and bring the soup to a gentle boil.

4. 4

   Add noodles and vegetables

   Stir in the noodles, julienned vegetables, shredded cabbage, salt, pepper and soy sauce.

5. 5

   Simmer until tender

   Simmer over high heat until the noodles are cooked and the vegetables have softened.

6. 6

   Finish and season

   When the noodles are cooked, add the spring onion and coriander leaves. Taste the soup and add more salt or soy sauce if needed.

7. 7

   Serve the soup

   The veg thukpa is ready to serve.

What is thukpa?

Thukpa is a noodle soup associated with Tibetan cuisine, with many versions enjoyed across the Himalayan region. It is built around a warm broth, noodles and vegetables, making it a flexible, satisfying meal.

This version uses a vegetable stock and seasons the broth with dark soy, pepper, ginger and garlic. Cooking the noodles and vegetables in the same pot keeps the method straightforward.

Nutrition and macros by portion

The nutrition label shows one serving as written: 560 calories, 11g protein, 74g carbs, 26g fat.

The noodles provide most of the carbohydrates, while the vegetable oil contributes much of the fat. The vegetables and stock add some nutrients, but this version is relatively modest in protein; serve it with a protein-rich side such as tofu if you want a more balanced plate.

Build the flavour in the pot

Aromatics: briefly sauté the garlic, ginger, chillies, coriander stalks and onion until fragrant. Keep them from browning, as the method calls for a gentle start rather than a browned base.

Broth: vegetable stock provides the soup's liquid, while dark soy sauce adds savoury depth. Taste at the end before adding extra salt, since the stock and soy sauce may already season the broth.

Cut the vegetables evenly

Thin slices: cut the pepper, capsicum and carrot into slim pieces so they soften readily in the simmering soup. Shredded cabbage also cooks quickly and is easy to eat alongside the noodles.

Noodles: use uncooked Hakka noodles and add them directly to the stock as directed. Their cooking time can vary by brand, so check their texture as they simmer.

Watch the simmer

Gentle start: bring the stock to a gentle boil before adding the noodles and vegetables. This keeps the cooking sequence clear and helps the ingredients heat through evenly.

Doneness: simmer until the noodles are cooked and the vegetables have softened. Check both before adding the spring onion and coriander leaves at the end.

Finish with fresh toppings

Spring onion: add it once the noodles are cooked, so it brings a fresh note to the finished soup.

Coriander: stir in the chopped leaves at the same stage. A final taste lets you adjust the salt or soy sauce to suit the stock you used.

Serve it as a meal

Thukpa is designed to be served hot, with noodles, vegetables and broth together in each bowl. It can be a complete meal on its own.

For a more substantial spread, serve it with a simple side of steamed vegetables or another dish of your choice. Keep any side lightly seasoned so it does not compete with the savoury broth.

Recipe notes & tips

• Prepare and slice the vegetables before heating the oil, as the first sauté is brief.
• Use a large saucepan or stockpot so the noodles and vegetables can cook in the broth.
• Keep the aromatics moving and stop sautéing once they smell fragrant.
• Check the noodles as they cook, since brands can differ in cooking time.
• Taste the broth before adding extra salt or soy sauce.

Variations

• Adjust the heat: use fewer green chillies for a milder soup.
• Change the vegetables: swap in other quick-cooking vegetables while keeping the pieces thin.
• Add tofu: include tofu for a more substantial bowl.
• Use another noodle: choose a similar noodle and cook it until tender in the broth.
• Finish with lime: add a squeeze at the table for a bright contrast.

Common mistakes to avoid

• Browning the aromatics: sauté only until fragrant, as the method does not call for browning.
• Cutting vegetables too thickly: slice them thinly so they can soften in the soup.
• Overcooking the noodles: check them during the simmer and finish once they are cooked.
• Adding extra salt too soon: taste the broth after the soy sauce and stock have been combined.
• Skipping the final taste: adjust salt or soy sauce before serving.

How to store

Refrigerate leftovers in a covered container and use within 2 days. The noodles will continue to absorb broth, so reheat gently in a saucepan with a splash of water or stock until hot.

Frequently asked questions