Thukpa

This vibrant vegan Thukpa showcases a richly spiced vegetable broth infused with garlic, ginger, soy sauce, and warming aromatics. Brimming with golden sautéed tofu, crisp-tender vegetables, and silky rice noodles, it’s finished with a flourish of fresh herbs and a squeeze of lime. A nourishing, one-bowl meal that brings the bold, comforting flavors of India to your table.

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Ingredients

SERVINGS:

Calories: 1080 Protein: 36 g

FOR THE BROTH

8.0 cups vegetable broth
1.0 onion, thinly sliced
4.0 cloves garlic, minced
1.0 tbsp. grated fresh ginger.
1.0 tbsp. soy sauce
1.0 tbsp. tomato paste
1.0 tsp. ground turmeric
1.0 tsp. ground cumin
1.0 tsp. chili powder (adjust to taste)
1.0 salt and pepper to taste

FOR THE SOUP

7.0 oz rice noodles (or any noodles of your choice)
1.0 cups mixed vegetables (carrots, bell peppers, broccoli, mushrooms)
1.0 cups cabbage, shredded
1.0 cups spinach or bok choy, chopped
1.0 cups tofu, cubed
green onions, sliced (for garnish)
fresh cilantro, chopped (for garnish)
lime wedges (for serving)

Preparation

In a large pot, sauté the sliced onions, minced garlic, and grated ginger until fragrant.
Add the soy sauce, tomato paste, ground turmeric, ground cumin, and chili powder. Stir well to combine.
Pour in the vegetable broth, and bring the mixture to a boil. Reduce the heat and let it simmer for about 15-20 minutes to allow the flavors to meld.
Season the broth with salt and pepper to taste.
Meanwhile, cook the rice noodles according to the package instructions. Drain and set aside.
In a separate pan, sauté the tofu cubes until they are golden brown on all sides. Set aside.
In the same pan, stir-fry the mixed vegetables until they are slightly tender but still crisp.
To assemble the thukpa, add the cooked noodles, sautéed tofu, and stir-fried vegetables to the pot of broth.
Add the shredded cabbage and chopped spinach or bok choy. Allow everything to simmer for an additional 5-7 minutes until the vegetables are cooked but retain their freshness.
To serve, ladle the vegan thukpa into bowls. Garnish with sliced green onions and fresh cilantro.
Serve hot with lime wedges on the side for an extra burst of flavor.

Credit: Abanti Singh