Learn how to make Thukpa at home with The Bombay Chef - Varun Inamdar on Rajshri Food.
Thukpa is a Tibetan noodle soup recipe that is extremely popular in North across all seasons. Chef Varun Inamdar shows you a vegetarian version of this famous recipe. Do try it at home and share your feedback in the comments below.
Ingredients:
Thukpa Paste
3 tbsp tomato
3 tbsp onions
1 tsp ginger
1 tsp garlic
1 thai chilly/choice
1/2 tsp star anise
1 tsp Timur/ schezwan pepper powder
1/4 tsp pepper powder
1 tbsp coriander leaves
Broth
1 tsp oil
Mixed vegetables
Carrots
Cabbage
Bok choy
Mushrooms
Boiled Noodles
Vegetable stock
Chilly oil
Method of preparation:
For Stock
In a bowl take cold water, add star anise, mushroom, onion, carrot, cabbage, ginger and boil them for 20 minutes.
Once it's done, strain the stock.
For Thukpa Paste
In a mixer jar add tomatoes, onions, ginger, garlic, thai chilli, star anise, timur, coriander and grind it into a fine paste.
For Broth
In the same vessel heat oil, add thukpa paste and allow it to cook for 3-4 minutes.
Increase the flame and cook it for 30 seconds.
Add the vegetables and mix well.
Add vegetable stock and baby carrots.
Add salt, pepper and allow it to cook on high flame for 3-5 minutes.
In a serving bowl add blanched noodles, the prepared broth and black pepper.
Our Thukpa is ready to eat.
Thukpa is a Tibetan noodle soup recipe that is extremely popular in North across all seasons. Chef Varun Inamdar shows you a vegetarian version of this famous recipe. Do try it at home and share your feedback in the comments below.
Ingredients:
Thukpa Paste
3 tbsp tomato
3 tbsp onions
1 tsp ginger
1 tsp garlic
1 thai chilly/choice
1/2 tsp star anise
1 tsp Timur/ schezwan pepper powder
1/4 tsp pepper powder
1 tbsp coriander leaves
Broth
1 tsp oil
Mixed vegetables
Carrots
Cabbage
Bok choy
Mushrooms
Boiled Noodles
Vegetable stock
Chilly oil
Method of preparation:
For Stock
In a bowl take cold water, add star anise, mushroom, onion, carrot, cabbage, ginger and boil them for 20 minutes.
Once it's done, strain the stock.
For Thukpa Paste
In a mixer jar add tomatoes, onions, ginger, garlic, thai chilli, star anise, timur, coriander and grind it into a fine paste.
For Broth
In the same vessel heat oil, add thukpa paste and allow it to cook for 3-4 minutes.
Increase the flame and cook it for 30 seconds.
Add the vegetables and mix well.
Add vegetable stock and baby carrots.
Add salt, pepper and allow it to cook on high flame for 3-5 minutes.
In a serving bowl add blanched noodles, the prepared broth and black pepper.
Our Thukpa is ready to eat.
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