Barley and Vegetable Thukpa Noodle Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty Tibetan-inspired noodle soup combining nutty barley with fresh vegetables and hand-pulled noodles in a fragrant broth. This asian fusion-inspired soups (vegetarian) ready in about 60 minutes pairs barley, hand-pulled wheat noodles or spaghetti, medium carrot, julienned for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 50 min Serves 4 Asian Fusion cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1/2 cup barley under cold water. In a large pot, combine barley and 6 cups vegetable broth. Bring to a boil, then reduce to simmer and cook for 30 minutes until barley is tender.
  2. Step 2: While barley cooks, prepare noodles according to package instructions (boil 6 oz noodles for 4-5 minutes until al dente), drain and set aside.
  3. Step 3: Heat 1 tbsp sesame oil in a large skillet over medium heat. Add 1 diced onion, 3 minced garlic cloves, and 1 tbsp minced ginger, sautéing for 4 minutes until fragrant and translucent.
  4. Step 4: Add 1 julienned carrot and 1 cup chopped green beans to the skillet, cooking for 5 minutes until slightly tender but still crisp.
  5. Step 5: Transfer sautéed vegetables to the barley broth. Stir in 2 tbsp soy sauce, 1/2 tsp black pepper, and salt to taste. Let simmer together for 10 minutes.
  6. Step 6: To serve, place a portion of noodles into bowls and ladle the hot barley and vegetable broth over. Garnish with 1/4 cup sliced scallions.

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Frequently asked questions

How long does Barley and Vegetable Thukpa Noodle Soup take to make?

Total time is about 60 minutes (10 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Barley and Vegetable Thukpa Noodle Soup?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep barley from drying out.

Can I substitute ingredients in Barley and Vegetable Thukpa Noodle Soup?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Barley and Vegetable Thukpa Noodle Soup for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Barley and Vegetable Thukpa Noodle Soup vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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