Thukpa
I was introduced to Thukpa more than a
decade ago at New Delhi’s Dilli Haat, which
was the then home for cash-strapped food
lovers. There was something remarkable about
this special, humble, soupy noodle – its medley
of flavors, strong aromatic seasoning and bright
coloured vegetables that pulled me towards it.
What more can I desire from an almost wintery
lunch? Over time, I travelled to places and was
recently confronted with a Thukpa again; this
time in a more authentic avatar - a Tibetan’s
kitchen at Mcleod Ganj. Localised versions of
Thukpa have been spotted in various parts of
Himalayas, though Thukpa finds its origins in
the Eastern part of Tibet.
Thukpa is a kind of exotic soupy noodle that has a characteristically complex and warm flavour. It
is fairly simple to prepare and can be adapted according to the location; for eg. In some parts of
Nepal and India, people use cumin seeds and bay leaf in their Thukpa. Thukpa is also cooked with
several varying proteins – beef, chicken, yam, vegetables, momos, wontons and eggs. Its
ingredients are most easily available and it can easily become a part of your staple diet. This
soupy noodle is not only healthy, but scrumptious and filling too. The recipe below is created to
conveniently accommodate your variations too, so go ahead and make one today!
INGREDIENTS
1 bowl cooked noodles
(egg/flat/wontons/momos)
1 medium onion, sliced
2 cloves of garlic, minced
3-4 dried shiitake mushrooms (soaked in
warm water for one hour)
1 cup cabbage, chopped
1/2 cup carrots, julienned
1/2 cup red bell peppers, julienned
1/2 cup celery, julienned
2 medium Japanese radish
2 tablespoon cilantro, chopped
1 inch ginger, minced
4 cups of vegetable broth
1 tsp yellow curry powder
2 tablespoon chilli-garlic sauce
1 tablespoon light soy
3 tablespoon tomato Sauce
1 tablespoon vinegar or fresh lemon
juice
1/2 tsp turmeric
1/2 tsp szechwan pepper
2 tbsp canola oil
salt and pepper to taste
1 bowl chicken breasts, sliced (optional)