Thukpa/Vegetarian Noodle Soup

Arunachal Pradesh is in Northeastern part of India and its known for its tribal community. Obviously their food consists mainly of non vegetarian foods. However my today's post is a vegetable soup which is called Thukpa, actually Thukpa is a Tibetan noodle soup which have its origins in eastern part of Tibet . But this dish is quite popular in Nepal, Bhutan and in states like Sikkim, Assam and Arunachal Pradesh in Northeast India. Usually prepared with meats, you can still prepare this quite filling soup as vegetarian version just by skipping the meat part. Loaded with various vegetables and noodles, one can finish their lunch or dinner happily with a bowl of thukpa. And this post goes to this month's Shhh Cooking Secretly event started by me, which is now hosted by Mayuri Patel.

Since last month, we are cooking from Regional cuisines of India, after Andhra Pradesh, this month we are landing to Arunachal Pradesh. Though this region is quite unknown for me, Google master helped me a lot to get this Thukpa recipe. And my partner of this month's event is Shobana Vijay of Shoba's delights, she gave me noodle and broccoli as my secret ingredients. Immediately my mind went towards thukpa as this soup is quite known and popular in Arunachal Pradesh as this soup often enjoyed by the locals of North Eastern regions of India. Flavored with Indian spices, this soup is a must to try if you want something spicy to enjoy for your lunch or dinner while the weather is chilled outside.

1packet Noodles
1 Onion (finely chopped)
1 Tomato (finely chopped)
1 Carrot (sliced as juliennes)
1cup Cabbage (finely shredded)
10-12 Broccoli Florets
1tsp Ginger garlic paste
1tsp Garam masala
1/2 tsp Red chilli powder
3cups Vegetable Stock
1tsp Soya sauce
Oil
Salt

In a pan, heat oil and saute the onions until its turns transculent, add the ginger garlic paste and saute until the raw smell goes away.

Now add the tomatoes, cook for a while. Now add the julienned carrots, broccoli florets, shredded cabbage and saute till the vegetables are slightly cooked.

Add garam masala, red chilli powder and soya sauce, cook for a while and add the vegetable stock.

Add enough salt and pour 4 or 5 cups of water and let it boil.

Meanwhile cook the noodles separately as per instructions on the packet.

While serving, place the noodles in a serving bowl and pour the soup on the top.

Serve hot.