Thukpa Noodle Soup with Root Vegetables and Beef

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A warming Tibetan-inspired soup featuring tender beef, earthy root vegetables, and a savory broth infused with traditional spices. This asian-inspired soups ready in about 60 minutes pairs beef, dried egg noodles, medium 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.

Prep: 25 min Cook: 35 min Serves 4 Asian cuisine 580 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Thukpa Noodle Soup with Root Vegetables and Beef take to make?

Total time is about 60 minutes (25 min prep + 35 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 Thukpa Noodle Soup with Root Vegetables and Beef?

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 beef from drying out.

Can I substitute ingredients in Thukpa Noodle Soup with Root Vegetables and Beef?

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 Thukpa Noodle Soup with Root Vegetables and Beef 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.

What goes well with Thukpa Noodle Soup with Root Vegetables and Beef?

Asian soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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