Hearty Tibetan Thukpa Noodle Soup with Vegetables

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A comforting bowl of hand-cut wheat noodles simmered in a flavorful vegetable broth with cabbage, carrots, and aromatic spices. This Asian-inspired soup recipe (vegetarian), ready in about 60 minutes, pairs all-purpose flour, warm water, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 45 min Cook: 15 min Serves 4 Asian cuisine 280 cal/serving

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Ingredients

2 cups all-purpose flour
3/4 cup warm water
1 tbsp vegetable oil
3, minced garlic cloves
1 tbsp, minced ginger
1 medium, julienned carrot
2 cups, thinly sliced green cabbage
6 cups vegetable broth
2 tbsp soy sauce
2, chopped scallions
to taste salt
1/2 tsp black pepper
1/4 tsp (optional) red chili flakes

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Instructions

Step 1: In a large bowl, combine 2 cups all-purpose flour and 3/4 cup warm water to form a pliable dough. Knead for 10 minutes until smooth, then cover and rest for 30 minutes.
Step 2: Roll dough into a 12-inch log and slice into 1/4-inch wide strips to form noodles. Toss noodles with 1 tbsp vegetable oil to prevent sticking.
Step 3: Heat a large pot over medium heat and add 1 tbsp vegetable oil, 3 minced garlic cloves, and 1 tbsp minced ginger. Sauté for 1-2 minutes until fragrant.
Step 4: Add 1 medium julienned carrot and 2 cups thinly sliced green cabbage to the pot. Stir-fry for 3-4 minutes until vegetables soften.
Step 5: Pour in 6 cups vegetable broth and bring to a boil. Add noodles and cook for 5-6 minutes until tender.
Step 6: Stir in 2 tbsp soy sauce, 1/2 tsp black pepper, and salt to taste. Add 1/4 tsp red chili flakes if desired.
Step 7: Remove from heat and garnish with 2 chopped scallions before serving hot.