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Tuesday, 31 October 2017

Vegetarian Thukpa / Noodle Soup from Arunachal Pradesh

Arunachal Pradesh is one of the 29 states of India and is the Northern Eastern most state of the country. It is also the largest of the North-eastern states known as the Seven Sister States. When it comes to food,the dishes typical of Arunachal Pradesh vary within the region, including according to tribal influence. The staple food is rice along with fish, meat and many green vegetables. Boiled rice cakes wrapped in leaves is a famous snack. Momos are also popular. I have shared the recipe of Momos earlier in my blog. Click here for the recipe. Today i am sharing another traditional dish common among "Monpa" a tribe of Arunachal - Thukpa.

Thukpa is a hearty noodle soup that is made with noodles, veggies and a protein source (usually meat). The soup originated in the eastern part of Tibet and northern part of Nepal and became popular in various part of Nepal, Bhutan, and the states of Sikkim, Assam, and Arunachal Pradesh in the northeast India. It is also popular in the Ladakh region and the state of Himachal Pradesh. Source: Wikipedia. I have browsed many sites for this soup recipe and finally modified and settled to this vegetarian version of Thukpa. 

 Vegetarian Thukpa ( spelled as thuppa) is a simple , easy to make delicious noodle soup loaded with wholesome goodness of fresh vegetables. A healthy and filling dish that can be sipped as a soup or can be served as a hearty evening meal especially during winters. It is a complete meal on its own. This vegetarian Thukpa is my contribution towards Arunachal Pradesh cuisine in a Facebook group - Shhhhh Cooking Secretly Challenge. In this group all participating bloggers are assigned partners and they have to cook a dish with the two secret ingredients given by their partner. For the month of October the decided theme was Arunachal Pradesh Cuisine. I am thankful to Mayuri di a talented blogger who blogs at Mayuri's Jikoni   for introducing me to this amazing group of food bloggers. For last month's challenge my partner was Veena di who blogs at Veena's Veg Nation . She gave me carrot and soy sauce as 2 secret ingredients and i cooked this delicious soup using it.

Preparation time:10 minutes
Cooking time: 20 minutes
Servings: 4-5

  • 150 grams (pack) noodles ( i used veg Hakka Noodle)
  • 1 onion sliced
  • 3-4 cloves of garlic
  • 1/2 inch piece of ginger
  • 1/2 cup tomato puree ( i pulsed 2 tomatoes to get the puree)
  • 1 carrot cut into matchstick
  • 3-4 baby corn slit into half lengthwise
  • 4-5 french beans finely chopped
  • 1/4 cup fresh green peas
  • 1 green bell pepper chopped (lengthwise)
  • 1/2 cup cabbage, finely sliced
  • 1/2 cup spinach , finely chopped
  • 2 teaspoon soy sauce
  • 1 teaspoon sugar
  • Juice of 1 lemon
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon freshly crushed black pepper powder
  • 1/2 teaspoon red chili powder (optional)
  • 1/2 teaspoon garam masala
  • 1 teaspoon roasted cumin powder
  • Salt to taste 
  • 3 cups of vegetable broth / dal water or plain water
  • 1 tablespoon oil

  1. Cook the noodles in a sauce pan as per the instructions given on the packet.( i added noodles to 3 cup boiling water with salt, boiled the noodles for 3-4 minutes) The noodles should be boiled  al dente (soft but not fully cooked). Drain in a colander , reserve the stock. Pour cold water over the noodles to stop further cooking.

  2. Heat oil in a wok. Add minced garlic and ginger and stir fry until the raw smell goes. Add the sliced onions and saute until they soften.

  3. Add the tomato puree and stir fry the mix for 1-2 minute.

  4. Add the carrots , baby corn , green peas and french beans. Saute them for 2-3 minutes. Now add cabbage and green pepper. Saute for a while before adding the spice powders and salt.

  5. Add turmeric powder, red chili powder, garam masala , roasted cumin powder and salt to taste. Mix well. Stir fry for a minute. Now add the chopped spinach and allow it to wilt.

  6. Next add the cooked noodles and blend very well with the veggies.

  7. Add reserved stock ( the water in which noodles were cooked) , and plain water or vegetable broth or dal water ). The quantity of liquid added depends upon the desired consistency of the dish.

  8. Now add soy sauce , sugar and black pepper powder. Stir well. Cover cook the noodle soup for 4-5 minutes.

  9. Put off the flame. Squeeze juice of 1 lemon , stir and serve the delicious thukpa hot.

  • I have used many seasonal vegetables in this soup to make it wholesome and healthy. You may add the veggies of your choice.
  • Non vegetarians may add chicken stock to the soup.
  • I have added the stock (in which the noodles are cooked) in the dish. This is optional. You may add plain water or vegetable broth or dal water instead.


  1. As you have said, this is hearty enough to be a meal on its own! Looks tasty!
    Sujata Shukla from. PepperOnPizza

  2. This is the most popular meal in the Himalayan region .. healthy, tasty and keeps you warm in the cold weather. Loved the step by step pictorial.

  3. The best kind of meal for a wintry day!

  4. yum yum, a healthy soup dish.

  5. This looks so, so good! Colourful and inviting!

  6. What a lovely combination soy sauce and carrots, well incorporated indeed

  7. I love having thupka but have yet to try making it at home. Must do so one of these days. Lovely share for the theme Poonam and we are so happy to have you as a member of the group.

    1. Do try out di..it is a comfort food specially during the winter season. I am glad to be a part of this group di. Thank you :)

  8. That is lovely pOOnam. This has come out so

  9. Awesome share Poonam. Noodle soup looks super yummy. Healthy and perfect for this cold weather.

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