Check out this vegan Nepali thukpa soup recipe
Thukpa, a hearty noodle soup, originates from the Himalayan region, particularly within Nepali and Tibetan cultures. Traditionally prepared with meat, our recipe offers a vegan twist on this comforting dish. It's not only warming and nutritious but also embodies Nepal's rich culinary heritage. This version is perfect for cold days or whenever you need a bowl of comfort without animal products. Let's begin cooking.
Gather the following ingredients
For this vegan Nepali thukpa, gather two tablespoons vegetable oil, one chopped medium onion, two minced garlic cloves, one inch minced ginger, one julienned carrot, half a cup shredded cabbage, one julienned bell pepper, four cups vegetable broth, two cups water, 200 grams fried tofu cubes, 150 grams rice noodles, one teaspoon turmeric powder, salt to taste, and fresh cilantro for garnish.
Prepare the vegetables
Begin by warming the vegetable oil in a large pot over medium heat. Proceed to add the finely chopped onion, sauteing it until it becomes translucent. Following this, incorporate the minced garlic and ginger into the mixture, cooking them for an additional minute until they emit a fragrant aroma. This crucial step is what will impart your thukpa with its distinctive and rich flavor.
Add spices and broth
Stir in the turmeric powder with the sauteed onions, garlic, and ginger mixture for about 30 seconds to unlock its vibrant color and health benefits. Immediately after that, add four cups of vegetable broth along with two cups of water to your pot. Bring it to a boil before reducing it to a simmer; this forms your aromatic soup base.
Incorporate vegetables and tofu
To your simmering broth, add the julienned carrots, shredded cabbage, and strips of bell pepper, along with the fried tofu cubes. Allow these ingredients to gently cook on a medium-low heat setting for about 10 minutes. This process ensures that they become tender yet retain a slight crunch, making your thukpa both nutritious and satisfyingly textured.
Cook noodles separately
As your vegetables simmer gently in their flavorful broth, prepare the rice noodles as per the instructions on their package. This typically involves either soaking or boiling them until they are just tender, followed by a thorough draining. This step is crucial to prevent the noodles from becoming overly soft when they are added to your soup, ensuring they maintain the perfect texture.
Combine everything together
Add cooked rice noodles into individual serving bowls, then ladle over hot soup packed with vegetables and tofu, ensuring an even distribution among bowls. Garnish each serving with freshly chopped cilantro leaves, adding an extra layer of flavor as well as color contrast against the deep yellow, turmeric-infused broth, making it visually appealing too! Enjoy your bowlfuls immediately while they're steaming hot!
