Tibetan Thukpa

Tibetan Thukpa

By Chef Shilarna Vaze (Chinu)

From Firangi Tadka

Prep: 20 minutes

Cook: 35 minutes

Method: Easy

Course: Soup

Key Ingredients:

A traditional Tibetan vegetable soup that is best enjoyed during cold wintry days

Ingredients

Small bundle of spinach, finely shredded 1
Medium potato, cut into small pieces 1
Oil 2 tsps
Garlic cloves, finely chopped 4
Ginger, finely chopped 1 tbsp
Spring onions, finely chopped 3 to 4
Butter 2 tbsps
Medium tomato, seeded and chopped 1
Kopan masala 1 tbsp
Turmeric powder ¼ tsp
Red chilli powder ½ tsps
Curry powder / Sambhar powder ½ tsp
Salt to taste
Vegetable stock 4 cups
Soy sauce 2 tbsps
Noodles, cooked 1 cup
Black pepper powder to taste
Kopan masala
Coriander seeds 4 tbsps
Cumin seeds 4 tbsps
Green cardamoms, peeled 20
Cloves 20
Cinnamon (dalchini) 2 one-inch sticks
Black peppercorns 1 tsp
Nutmeg (jaiphal) powder ¼ tsp

Methods

To make kopan masala, dry roast all the spices except nutmeg powder in a non-stick pan on low heat till lightly browned and fragrant. Cool, put into a mixer jar, add nutmeg powder and grind into a powder.
Heat oil in a non-stick pan, add garlic, ginger, spring onions and potato and saute for 2 minutes.
Add butter, tomato, kopan masala, turmeric powder, red chilli powder, sambhar powder and salt. Mix well and cook for 2-3 minutes.
Add vegetable stock, mix, cover and cook till the potato is soft.
Add soy sauce and noodles and mix gently. Add spinach and freshly ground peppercorns, mix, cover and cook for 10 minutes more.
Transfer into soup bowls and serve piping hot.

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