Indian Thukpa is a delicious and yet cheap to make soup that is readily available throughout the Himalayas.
This dish can also be found in a similar form in Tibet and Nepal, but the Sikkimese people who mostly originated from Tibet and Nepal call it their own, or Bhutanese, which, although sounds like they are from Bhutan actually means they are Sikkimese people with Bhutanese/ Tibetan origin. Indian Thukpa is ultimately a hearty, spiced soup, which is great for long winters in the hills. It can be vegetarian or have pre-cooked meat (mostly buffalo or pork) added.
In Sikkim many restaurants use MSG in Indian Thukpa instead of salt as it avoids the sodium problems associated with salt and gives a more filling effect, so is often more readily available than salt (and cheaper). We have provided a salt alternative if you’d prefer to use this.
This Indian Thukpa recipe makes a one person bowl.
Garlic: 2 Cloves finely chopped
Onion: 1 sml chopped
Ginger: 2 cm cube finely chopped
White Cabbage: 1/2 handful sliced so they make thin strips
Carrot: 1/2/ handful cut into very thin strips the same size as the white cabbage
Water: 1 cup/ 200ml
Monosodiumglutimate (MSG): pinch or salt: 1 level tsp
Wheat noodles: 150 gms
Black pepper: 1 tsp course ground
Chilli powder: 1/3 tsp
Soy Sauce: 1 tsp
White vinegar (malt if you do not have white): 1 tsp
(optional) Crispy Onion: slices of pre-fried onion that has been cooked until crispy.
Boil a pan of water and cook the noodles according to the instructions on the packet or until they are soft all the way through when you eat one.
While this is cooking fry the onions, ginger and garlic on a medium heat for 4 minutes until the onions turn brown.
Add the carrot and white cabbage and fry for a further 8 minutes until soft and cooked through. Add water and bring back to the boil, simmer for 1 minute. Add chilli powder, MSG or salt and black pepper.
Simmer for a further 5 minutes, then add the soy and vinegar. Put the noodles in the bottom of a large bowl and pour the soup over the noodles.