Inspired by: Thukpa
- Vata seasonOct – Dec in the north
- Kapha seasonJan – May in the north
Tibetan Noodle Soup (Thukpa)
- Serves
- 4
- Portion
- 1 bowl
- Time
- 40 min
- Texture
- Soft
- Season
- Vata season (autumn – early winter)Kapha season (late winter – spring)
- Dosha
- Vata
- Pitta
- Kapha
Vata–Kapha
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Whole-wheat pasta (dry) | whole-wheat noodles or hand-pulled | 200 g | 1000 g | |
| Vegetable stock (no onion–garlic, home-made) | 6 cups | 1400 ml | 7000 ml | |
| Ghee (cow) | 2 tsp | 10 g | 50 g | |
| Ginger, fresh | 1 tbsp | 15 g | 75 g | |
| Tomato | 1 | 100 g | 500 g | |
| Carrot | 1 | 100 g | 500 g | |
| Cabbage | shredded | 150 g | 750 g | |
| Spinach (palak) | chopped | 100 g | 500 g | |
| Cumin (jeera) | ½ tsp | 1 g | 5 g | |
| Turmeric powder | ¼ tsp | 0.5 g | 2.5 g | |
| Sattvic garam masala (no onion-garlic) | ½ tsp | 1 g | 5 g | |
| Soy sauce / tamari (gluten-free) | 1 tbsp | 15 ml | 75 ml | |
| Rock salt (sendha namak) | ⅓ tsp | 2 g | 10 g | |
| Coriander leaves | chopped | 5 g | 25 g | |
| Lemon juice | wedges | 10 ml | 50 ml |
Method
How to cook it
Step 1: Sauté cumin and ginger in ghee; add tomato, turmeric and garam masala.
Step 2: Add carrot, cabbage and stock; simmer 12 minutes.
Step 3: Add noodles and spinach; cook until soft.
Step 4: Season with soy and salt; serve with lemon and coriander.
Nutrition
Per serving, estimated
Moderate salt · 1 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromMutton and onion→Tovegetables and ginger
Appears in
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Variations & further ideas
More from Noodles
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