Vegetable Thukpa Soup with Hand-Kneaded Noodles

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty, warming soup featuring chewy noodles and a medley of root vegetables in a savory broth. This asian-inspired soups ready in about 50 minutes pairs water, vegetable broth, dried shiitake mushrooms 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: 25 min Cook: 25 min Serves 4 Asian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Strain soaked shiitake mushrooms (after soaking in 1 cup hot water for 20 minutes) and chop finely; reserve soaking liquid. In a large pot, combine 2 cups water, 1 cup vegetable broth, and reserved mushroom liquid. Bring to a boil over medium-high heat.
  2. Step 2: Add diced carrot and potato, reduce heat to medium-low, and simmer for 15 minutes until vegetables are tender.
  3. Step 3: Stir in chopped cabbage, 1 tbsp minced ginger, 2 minced garlic cloves, 1 tbsp soy sauce, and 1 tsp sesame oil. Cook for 5 minutes until cabbage wilts.
  4. Step 4: Cook egg noodles in a separate pot of boiling salted water for 8 minutes until al dente; drain and rinse under cold water.
  5. Step 5: Add cooked noodles to vegetable broth, simmer for 3 minutes to heat through. Stir in 1/4 cup sliced green onions and 1/2 cup chopped cilantro, then season with salt and pepper until flavors meld.

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Frequently asked questions

How long does Vegetable Thukpa Soup with Hand-Kneaded Noodles take to make?

Total time is about 50 minutes (25 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 Vegetable Thukpa Soup with Hand-Kneaded Noodles?

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 water from drying out.

Can I substitute ingredients in Vegetable Thukpa Soup with Hand-Kneaded Noodles?

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 Vegetable Thukpa Soup with Hand-Kneaded Noodles 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 Vegetable Thukpa Soup with Hand-Kneaded Noodles?

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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