Slow-Simmered Tibetan Thukpa with Vegetables
A hearty noodle soup simmered with Tibetan spices, fresh vegetables, and handmade wheat noodles for a nourishing mountain meal. This asian-inspired soups (vegetarian) ready in about 65 minutes pairs all-purpose flour, water, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup water
- 2 tbsp vegetable oil
- 3 cloves minced garlic cloves
- 1 tbsp grated ginger
- 1 medium carrot, julienned
- 2 cups bok choy, chopped
- 1 cup mushrooms, sliced
- 6 cups vegetable broth
- 2 tbsp soy sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup green onions, sliced
Instructions
- Step 1: In a bowl, mix 2 cups all-purpose flour with 3/4 cup water. Knead for 10 minutes until smooth. Rest covered for 20 minutes.
- Step 2: Roll dough thin on a floured surface and cut into 1/4-inch wide strips to create noodles. Set aside.
- Step 3: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 3 minced garlic cloves and 1 tbsp grated ginger; sauté for 1 minute until fragrant.
- Step 4: Add 1 julienned carrot, 2 cups chopped bok choy, and 1 cup sliced mushrooms. Stir-fry for 4 minutes until vegetables soften.
- Step 5: Pour in 6 cups vegetable broth, 2 tbsp soy sauce, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Step 6: Add the fresh noodles and cook for 5-7 minutes until tender.
- Step 7: Garnish with 1/4 cup sliced green onions and serve hot for a comforting bowl of Tibetan-inspired thukpa.
Frequently asked questions
How long does Slow-Simmered Tibetan Thukpa with Vegetables take to make?
Total time is about 65 minutes (40 min prep + 25 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 Slow-Simmered Tibetan Thukpa with Vegetables?
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 all-purpose flour from drying out.
Can I substitute ingredients in Slow-Simmered Tibetan Thukpa with Vegetables?
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 Slow-Simmered Tibetan Thukpa with Vegetables 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 Slow-Simmered Tibetan Thukpa with Vegetables 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.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
