Vegetarian thukpa – Noodles in a spicy broth

A vegetarian thukpa – classic spicy broth from the North-East region loaded with noodles and veggies makes a complete healthy meal in a bowl

Share on pinterest
Pinterest
Share on facebook
Share
Share on email
Email

If you have read my post on momos, you know where this recipe comes from. Extremely popular in the North East region, this flavourful broth is a treat to your taste buds.

My sister who resides in Darjeeling informs me, thukpa’s origins can be found in Tibet and is in actuality a simple broth of trimmings of meat, veggies in water that has been boiled for hours. Thick handmade noodles are then dunked in this flavourful broth that is spiced only with salt. Simple and yet full of flavours, this comforting bowl has now undergone many variations.

A heavy adaptation of my sister’s thukpa, my recipe is tweaked with the addition of two relatively unknown ingredients, gundruk and sinki. Gundruk is a dry form of mustard greens that is fermented and preserved to be used in soups, pickles and jhol (a watery stew). Mustard greens or rayo saag as it is known locally is cleaned, pounded and then fermented in clay pots under the soil for 10-15 days. Once fermented, it is dried out in the sun till it dehydrates.

Vegetarian thukpa – Noodles in a spicy broth
Vegetarian thukpa – Noodles in a spicy broth

 

Sinki is the sour counterpart which is actually radish that has been cleaned, pounded, fermented and then dried. The fermentation helps with the preservation of vegetables so difficult to find in colder months and as they are full of good bacteria, it helps in fighting the infection as well.

Vegetarian thukpa – Noodles in a spicy broth
Vegetarian thukpa – Noodles in a spicy broth

Understanding that gundruk and sinki are not widely available, I have added radish and greens to the thukpa to replicate the flavours. I have given a base in my recipe but let it not stop you there as I find thukpa a forgiving and a customizable recipe. You can use whichever vegetable that is lying about in your fridge and greens of your choice. You can also strain the veggies before serving or leave it as is. Pick and choose your accompaniments too. Play around with the base and make it your own. Make it zesty, spicy and tangy and slurp your noodles with pure bliss.

Vegetarian thukpa – Noodles in a spicy broth
Vegetarian thukpa – Noodles in a spicy broth

If you liked this recipe, you will love these ones too!

  1. Chili peanut wontons in lemon coriander soup
  2. Nepalese Vegetable momos
  3. Pui saag, bengali style 

Share on pinterest
Pinterest
Share on facebook
Share
Share on email
Email

Let me know how this recipe turned out for you by writing to me in the comments below. And if you take a picture, please tag me on my instagram handle @acookwithin to share your creation😊 It would make my day!

Leave a Reply

Your email address will not be published.

SUBSCRIBE AND GET AN ALERT VIA EMAIL FOR ALL NEW RECIPES