Thukpa Noodle Soup with Root Vegetables and Beef

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

A warming Tibetan-inspired soup featuring tender beef, earthy root vegetables, and a savory broth infused with traditional spices. This Asian-inspired soup recipe, ready in about 60 minutes, pairs beef, dried egg noodles, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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

• 12 oz beef
• 8 oz dried egg noodles
• 2 medium carrots
• 2 medium potatoes
• 1 medium onion
• 3 cloves garlic
• 1 inch fresh ginger
• 4 cups beef broth
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 2 tbsp fresh cilantro

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Instructions

1. Step 1: Slice beef into 1/4-inch-thick strips and set aside. Dice carrots, potatoes, and onion into 1/2-inch cubes, mince garlic, and grate ginger.
2. Step 2: Heat 1 tbsp sesame oil in a large pot over medium-high heat. Add beef and cook until browned on all sides, about 4 minutes, then remove and set aside.
3. Step 3: Add diced carrots, potatoes, and onion to the pot. Sauté for 5 minutes until slightly softened. Add minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Step 4: Return beef to the pot, add 4 cups beef broth, 2 tbsp soy sauce, 1 tsp cumin, and 1/2 tsp turmeric. Bring to a gentle boil, then reduce heat to low and simmer for 20 minutes until vegetables are tender.
5. Step 5: While soup simmers, cook 8 oz dried egg noodles in a separate pot of boiling salted water for 8 minutes until al dente. Drain and rinse under cold water.
6. Step 6: Stir cooked noodles into the soup, simmering for 2 minutes to heat through. Stir in 2 tbsp chopped cilantro and serve immediately.