Ladakhi Thukpa
A comforting hand-pulled noodle soup with vegetables, deeply rooted in Ladakh's Tibetan-influenced culinary heritage.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 260 kcal
Equipment
- •Large pot
- •Ladle
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 6 g
- carbs
- 45 g
- fibre
- 4 g
- protein
- 8 g
- calories
- 260 kcal
Instructions
- 1
Boil the noodles separately until just cooked. Drain the water and set them aside.
- 2
Heat oil in a large pot. Fry the garlic and ginger until fragrant.
- 3
Add the sliced onion. Cook until soft.
- 4
Stir in the carrot and cabbage. Cook for 3 minutes.
- 5
Pour in the vegetable stock and bring it to a boil.
- 6
Stir in the soy sauce and salt. Simmer gently for 10 minutes.
- 7
Add the cooked noodles to the broth. Simmer for 2 minutes.
- 8
Scatter chopped spring onion on top before serving.
Chef's tips
Do not overcook the noodles beforehand, as they will continue softening in the hot soup.
Ingredient substitutions
- wheat noodles → rice noodles
Storage
Best consumed fresh; store broth and noodles separately if refrigerating.
Reheating
Reheat broth to a boil before adding noodles back in.
Common mistakes to avoid
- •Adding the noodles too early, which makes them soft and mushy.
Serving suggestions
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