Tibetan Thukpa

Ingredients

For the Broth

• 4 cups Vegetable stock or chicken stock
• 1 medium Onion, sliced
• 1 Tomato, chopped
• 5 Garlic cloves, smashed
• 1 tsp Ginger, julienned
• 1 Green chilli, slit
• 1 tbsp Soy sauce
• to taste Salt
• ½ tsp MSG
• 1 tbsp Oil

Core Elements

• 200 g Wheat noodles or egg noodles
• ½ cup Carrot, julienned
• ½ cup Cabbage, shredded
• ½ cup Beans, sliced
• 2 tbsp Spring onions, chopped

Special Element

• ½ cup Gundruk (fermented mustard leaves/greens), lightly rinsed and chopped

Optional Protein

• ½ cup Shredded chicken or tofu

For Garnish

• 2 tbsp Fresh coriander, chopped
• a few drops Chilli oil or timur (Sichuan pepper) oil

Method of Preparation

Chef Ajay Chopra

1. Make the Broth Base

   Heat oil in a pan. Add the onion, garlic, ginger and green chilli and sauté until aromatic. Add the tomato and cook until soft. Pour in the stock and simmer for 10–12 minutes. Add soy sauce, salt and MSG. Strain the broth if a clear consistency is preferred.

2. Cook the Noodles

   Boil the noodles separately until just cooked. Drain and keep aside.

3. Add the Vegetables & Gundruk

   Add the carrots, beans and cabbage to the broth and simmer for 2–3 minutes, keeping the vegetables slightly crunchy. Stir in the Gundruk and simmer briefly to allow its tangy flavour to infuse into the broth.

4. Assemble and Serve

   Place the cooked noodles in a serving bowl. Ladle the hot broth, vegetables and Gundruk over the noodles. Top with spring onions, fresh coriander and a few drops of chilli oil or timur oil. Serve hot.