Cherry & Dennis Helper Habitat
Nepali Vegetable Thukpa
尼泊爾雜菜湯麵
Recipe overview
Tomato, ginger, garlic, a little cumin and turmeric flavour this vegetable broth. Cook noodles separately to keep it clear; use thin dried wheat noodles and follow their package cooking time.
01
Ingredients
Main ingredients
- 250 g Thin dried wheat noodles
- 150 g Cabbage
- 100 g Carrot
- 100 g Green beans
- 200 g Tomatoes
- 80 g Onion
- 10 g Coriander leaves
Soup seasoning
- 1200 ml Low-salt vegetable stock
- 1 tsp Minced ginger
- 1 tsp Minced garlic
- 1/2 tsp Ground cumin
- 1/4 tsp Ground turmeric
- 1/4 tsp Salt
- 1/4 tsp Ground black pepper
Cooking oil
- 1 tbsp Vegetable oil
02
Tools
- Soup pot
- Noodle pot and sieve
- Knife and board
- Ladle and measuring jug
03
Steps
Step 1
Cut carrot and beans
Cut carrot into 2 mm strips; trim and string green beans, then slice them thinly on the diagonal.
Step 2
Cut cabbage and tomato
Remove the hard cabbage core and shred the leaves; dice tomatoes and finely chop onion.
Step 3
Prepare aromatics
Mince ginger and garlic, wash and chop coriander and reserve it for the finish.
Step 4
Measure stock and noodles
Measure 1200 ml stock, 250 g noodles and spices; choose thin noodles with a 4–5 minute package cooking time.
Step 5
Saute aromatics
Heat oil in the soup pot on medium and cook onion, ginger and garlic for 2 minutes until fragrant, not dark.
Step 6
Cook tomato and spices
Add tomatoes, cumin and turmeric and cook for 2 minutes until tomatoes start breaking down.
Step 7
Add stock
Pour in stock, add carrot and green beans and bring to a boil on high in about 3 minutes.
Step 8
Simmer vegetables
Add cabbage and simmer for 6 minutes; green beans must be fully cooked and tender, not raw or crunchy.
Step 9
Cook noodles separately
Meanwhile boil a separate pot of water and cook noodles for the package’s 4–5 minutes, loosening them until no hard centre remains.
Step 10
Drain and portion noodles
Drain noodles and immediately divide among four bowls; do not leave them in the sieve to clump.
Step 11
Finish broth
Stir salt, pepper and coriander into the soup, taste and check carrot and green beans yield easily to a fork.
Step 12
Ladle and serve
Ladle hot broth and vegetables evenly over noodles; shorten noodles and cool slightly before serving older diners if helpful.
Common mistakes
- Brief blanching alone can leave green beans undercooked.
- Noodles simmered too long in broth absorb the soup.
- Tough cabbage cores are difficult for older diners to chew.
- Ignoring the stock’s salt level can oversalt the soup.
Tips
Keep soup and noodles separate until serving to prevent sogginess. Thicker dried noodles need their own package timing and a longer total. Thinly slicing green beans does not make them suitable raw; cook them fully. Cut noodles and vegetables smaller to match diners’ chewing ability.
