Tibetan Thukpa Noodle Soup with Vegetables and Beef Broth

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

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 hearty noodle soup featuring tender wheat noodles, fresh vegetables, and savory beef broth inspired by Tibetan mountain cuisine. This Asian-inspired soup recipe, ready in about 35 minutes, pairs dried wheat noodles, beef broth, lean beef, thinly sliced 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: 15 min Cook: 20 min Serves 4 Asian cuisine 320 cal/serving

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Ingredients

8 oz dried wheat noodles
6 cups beef broth
6 oz lean beef, thinly sliced
1 medium, julienned carrot
2 cups chopped bok choy
1 small, thinly sliced onion
3 minced garlic cloves
1 tbsp minced ginger
2 tbsp soy sauce
1 tbsp vegetable oil
1/2 tsp black pepper
2 sliced for garnish green onions

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Instructions

Step 1: Heat 1 tbsp vegetable oil in a large pot over medium heat. Add 3 minced garlic cloves, 1 tbsp minced ginger, and 1 small thinly sliced onion. Sauté for 3-4 minutes until fragrant and softened.
Step 2: Pour in 6 cups beef broth and bring to a simmer. Add 6 oz thinly sliced lean beef and cook gently for 5 minutes until the beef is just tender.
Step 3: Add 1 medium julienned carrot and 2 cups chopped bok choy. Simmer for 3 minutes until vegetables are tender-crisp.
Step 4: Meanwhile, cook 8 oz dried wheat noodles in boiling water for 4-5 minutes until al dente. Drain and rinse under cold water.
Step 5: Add 2 tbsp soy sauce and 1/2 tsp black pepper to the soup. Divide noodles into bowls and ladle hot broth with beef and vegetables over them. Garnish with 2 sliced green onions and serve immediately.