Here’s the recipe for Thukpa – a warming, delicious vegan noodle soup…a perfect way to warm you during the cold, winter nights. This recipe is made in an Instant Pot – An easy, dinner idea!!
Thukpa – A warming vegan noodle soup recipe made in the Instant Pot
- 1 bunch Rice Noodles
- 2 Garlic
- 1/2 Onion
- 1/2 Capsicum (Bell Pepper)
- 1 medium Carrot
- 2 Tomatoes
- 1/2 cup Peas
- 1/2 cup Freshly Chopped Coriander leaves
- 3-4 Dried mushroom soaked in water for broth (optional)
- 1 tsp Cumin Seeds
- 1/2 tsp Chili Powder
- 1/2 tsp Turmeric Powder
- Salt to taste
- 2 tbsp Flour (as thickener for soup base)
- 1 tbsp Soy Sauce (this gives it the North east flavor profile)
- 2 tbsp Oil
Set Instant Pot to Saute Mode. Add oil and cumin seeds. Once cumin seeds splutters, add garlic, onion, and saute well.
Add the salt and flour and fry it until it turns golden brown.
Add the rest of the veggies, continue sauteing for about 2 minutes. Add the turmeric powder, chili powder and saute for another 2 minutes.
Soak dried mushroom in water. Add broth to soup. (This step is optional)
Add boiling water to the mix. Now add the rice noodles and soy sauce.
Put the instant pot on pressure mode and let it cook for 3 minutes.
Release pressure after 5 minutes. Add coriander leaves to the soup. Serve.
My rice noodles needed cooking on high heat for 3 minutes. Follow the amount of cooking needed based on package instructions/what type of noodles you are using.
Some photos to guide you…
Assemble all ingredients needed…
The rice noodles I used…
Soup making in progress..
Time to add rice noodles…
Soup getting done…yum, yum!!
Yummalicious noodle soup…digging in..
I have been tinkering with a lot of versions of Thukpa recipes, however my inspiration comes from this authentic-feel Nepali Youtube recipe for Thukpa.
Do you plan on trying this recipe? I love having noodle soups for dinner What about you? Post your thoughts below….Have a great day!!