• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cook's Hideout
  • All Recipes
  • Recipes by Category
  • Subscribe
  • Navigation Menu: Social Icons

    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • Recipes by Category
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Vegan » Veg Thukpa Soup

    Instant Pot Veggie Noodle Soup | Video

    Published: Oct 4, 2021 · Modified: Nov 29, 2021 by Pavani · Leave a Comment

    89 shares
    • Share
    • Tweet
    • Yummly
    • Email
    Jump to Recipe Jump to Video

    Veg Thukpa is a popular noodle soup from Arunachal Pradesh. It takes inspiration from Chinese cuisine with the use of vegetables and noodles. It is spicy, hearty and, comforting.

    I make this fusion veggie noodle soup in the Instant Pot. One pot dishes like these are so easy and convenient to make for a weeknight dinner.

    Top view of vegetable noodle soup

    Table of contents

    • Food of Arunachal Pradesh
    • About the Recipe
    • Ingredients
    • Instructions
    • Expert Tips
    • You might also like
    • Recipe Card

    Food of Arunachal Pradesh

    Arunachal Pradesh is in the North eastern part of India. The name 'Arunachal Pradesh' means the 'land of the dawn-lit mountains' or the 'land of the rising sun'. Because of it's geographic position that the sun hits it before spreading its rays to the other states or regions of India.

    Cuisine of Arunachal Pradesh varies by the region as there is a lot of tribal influence on their food. The ethnic cuisine of Arunachal Pradesh is simple to cook with lots of nutrient values and is scrumptious to consume. Mostly people eat non-vegetarian food and dishes are mild to taste with the use of minimum spices.

    Staple foods include rice, fish, meat and leafy vegetables and apang, a locally made rice beer. Some regional specialties include:

    • Thukpa - soup with noodles and veggies or meat
    • Dre-thuk - a dish prepared with noodles, minced meat and soup
    • Zan - preparation of millet or flour and boiling water
    • Bak-tza - made with flat rectangular shaped dough, minced meat and soup
    Hand drizzling lemon juice onto a bowl of noodle soup

    About the Recipe

    Thukpa is a Tibetan noodle soup that is comforting and delicious. The recipe is from Eastern Tiber and was brought to India by Tibetan refugees. They settled in North Eastern India after the Chinese occupation of their nation.

    Chicken is traditionally used to make this soup. But my vegetarian thukpa recipe has lots of veggies. It is spicy, hearty and very comforting. This is a perfect soup to serve on chilly nights.

    What makes this vegetarian noodle soup delicious is the spicy tomato-y broth. Simmering the noodles and veggies in this yummy cooking water adds a nice punch of flavor. You can definitely add some tofu or paneer or beans to make this vegetarian noodle soup wholesome.

    White bowl with veg noodle soup topped with bean sprouts

    Ingredients

    For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

    Here are the ingredients you need to make Veg Thukpa soup recipe:

    • Noodles - I use regular spaghetti noodles to make this recipe in the instant pot. But thin rice noodles or angel hair pasta can also be used. But they will have to be cooked separately.
    • Spicy broth - tomato, green chilies, ginger and garlic
    • Vegetables - I use cabbage, carrot, green beans, bell peppers. You can also use broccoli, cauliflower, edamame and so on.
    • Spices - red chili powder, ground cumin, garam masala (optional) and salt.
    • Toppings - scallions, bean sprouts,
    Ingredients needed - details in recipe card

    Instructions

    For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

    Here is how to make this delicious veg thukpa recipe:

    Start by making the base for the soup: Combine tomatoes, green chilies, ginger, garlic in a blender. Blend to a smooth mixture.

    Blending tomatoes with chilies, ginger and garlic

    Heat the Instant Pot on 'Sauté' mode. Add the oil and once hot, add the onions and cook till they are lightly browned around the edges. Stir in the tomato mixture and cook until it is fragrant.

    Sautéing onions, tomato puree, vegetables, spices to Instant pot

    Add carrot, bell pepper, green beans, cabbage, ground cumin, red chili powder, garam masala (if using) and salt. Mix well and make sure that there are no stuck on bits in the bottom.

    Place the broken noodles on top of the veggies and pour in the water. Don't mix at this point. Push the spaghetti down with a spoon to make sure that the noodles are completely submerged. Place the lid on, close the steam valve. Cook on 'High Pressure/ Manual' for 4 minutes

    Adding noodles and water and cooking in Instant Pot

    When the timer sounds, natural release the pressure for 5 minutes, quick release the reminder. Open the lid and stir to combine the noodles and vegetables.

    Cooked noodle soup drizzled with lemon juice

    Stir in the lemon/ lime juice. Serve hot topped with scallions and bean sprouts.

    White bowls with Veg Thukpa noodle soup

    Expert Tips

    • I recommend using regular spaghetti noodles to make this recipe in the instant pot.
    • You can use thin spaghetti or rice noodles also. Follow the recipe as written, but do not cook the noodles under high pressure since they will get mushy. So add them to the instant pot after pressure cooking. Select Sauté and simmer for 3~5 minutes or until the noodles are tender.
    • Other vegetables like broccoli, potato, cauliflower etc. are all great in this veggie noodle soup.
    • You can stir in chopped spinach after the noodles are cooked through. Select Sauté and simmer until the greens are wilted.
    • Leftover noodle soup can be stored in an airtight container for up to 2 days. You can also freeze the soup for up to 2 months.
    • Don't have an Instant Pot, then make this veg thukpa on the stovetop. You can simmer the noodles and veggies together. Or you can cook the noodles separately and add to the soup.
    • To make this a wholesome and filling one pot meal, add 1 15oz. can of chickpeas along with the vegetables. You can also stir in 1½ cups of chopped firm tofu after the noodles are cooked through.

    You might also like

    Here are few more other delicious noodle dishes that you might like:

    • White plate with a slice of lasagna and naan
      Vegetarian Indian Lasagna Recipe with Paneer | Video
    • Top view of a red bowl with peanut noodles.
      Easy Peanut Noodles Recipe
    • Vegan Lemon Cream Sauce for Pasta
    • Hakka Noodles (Indo-Chinese Noodles with Vegetables)
    White bowls with Vegetable noodle soup

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    Recipe Card

    White bowls with Veg Thukpa noodle soup

    Thukpa

    Vegetable Thukpa is a popular noodle soup in Arunachal Pradesh. It is spicy, hearty and, comforting. Instant Pot makes it very easy and convenient.
    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 15 mins
    Cook Time: 15 mins
    Total Time: 30 mins
    Course: soups stews
    Cuisine: north east india
    Servings: 4 servings

    Ingredients

    • 3 Medium Tomatoes, coarsely chopped
    • 2~3 Green chilies, chopped
    • 1" Ginger piece, chopped
    • 3~4 Garlic cloves, minced
    • 1 tablespoon Oil
    • 1 medium Onion, chopped
    • 2 Medium Carrots, peeled and chopped
    • 1 large Green or red pepper, chopped
    • 1 cup Chopped green beans, fresh or frozen
    • 2 cups Sliced Cabbage*
    • 1 teaspoon Ground Cumin
    • ½~1 teaspoon Red Chili powder
    • ½~1 teaspoon Garam Masala, optional
    • To taste Salt & Pepper
    • 6 oz. Noodles, broken in half*
    • 6 cups Water

    Toppings:

    • 2 tablespoons Lemon/ lime juice
    • As needed Green Onions, finely chopped
    • As needed Bean Sprouts

    Instructions

    • Combine tomatoes, green chilies, ginger, garlic in a blender. Blend to a smooth mixture.
    • Heat the Instant Pot on 'Sauté' mode. Add the oil and once hot, add the onions and cook till they are lightly browned around the edges, about 3~4 minutes. Stir in the tomato mixture and cook for 2~3 minutes or until it is fragrant.
    • Add carrot, bell pepper, green beans, cabbage, ground cumin, red chili powder, garam masala (if using) and salt. Mix well and make sure that there are no stuck on bits in the bottom. Place the broken noodles on top of the veggies and pour in the water. Don't mix at this point. Push the spaghetti down with a spoon to make sure that the noodles are completely submerged.
      Place the lid on, close the steam valve. Cook on 'High Pressure/ Manual' for 4 minutes
    • When the timer sounds, natural release the pressure for 5 minutes, quick release the reminder. Open the lid and stir to combine the noodles and vegetables. Stir in the lemon/ lime juice.
      Serve hot topped with scallions and bean sprouts.

    Video

    Notes

    • I recommend using regular spaghetti noodles to make this recipe in the instant pot.
    • You can use thin spaghetti or rice noodles also. Follow the recipe as written, but do not cook the noodles under high pressure since they will get mushy. So add them to the instant pot after pressure cooking. Select Sauté and simmer for 3~5 minutes or until the noodles are tender.
    • Other vegetables like broccoli, potato, cauliflower etc. are all great in this veggie noodle soup.
    • You can stir in chopped spinach after the noodles are cooked through. Select Sauté and simmer until the greens are wilted.
    • Leftover noodle soup can be stored in an airtight container for up to 2 days. You can also freeze the soup for up to 2 months.
    • Don't have an Instant Pot, then make it on the stovetop. You can simmer the noodles and veggies together. Or you can cook the noodles separately and add to the soup.
    • To make this a wholesome and filling one pot meal, add 1 15oz. can of chickpeas along with the vegetables. You can also stir in 1½ cups of chopped firm tofu after the noodles are cooked through.

    Nutrition

    Calories: 275kcal | Carbohydrates: 51g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 137mg | Potassium: 694mg | Fiber: 7g | Sugar: 11g | Vitamin A: 7457IU | Vitamin C: 91mg | Calcium: 83mg | Iron: 2mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

    More Vegan

    • Tray with Vegetarian spicy wraps.
      Vegetarian Wrap Sandwich Recipe
    • Brown plate with jowar upma topped with cashews
      Instant Pot Jowar Rava Upma Recipe
    • Top view of a bowl of sambar and idli.
      Instant Sambar Recipe
    • Top view of a bowl with Saravana bhavan Sambar.
      Saravana Bhavan Sambar
    89 shares
    • Share
    • Tweet
    • Yummly
    • Email

    Reader Interactions

    Comments

    1. Usha Rao

      May 04, 2014 at 1:27 am

      I tried capturing steam but was unsuccessful. Your version of thukpa look wholesome and filling.

      Reply
    2. Suma Gandlur

      May 08, 2014 at 1:38 am

      That's a comforting and colorful bowl of soup.

      Reply
    3. Srivalli

      July 11, 2014 at 5:52 am

      Pavani, I am not sure how my comment is missing...anyway your bowl is so inviting! I know we had such hard time for these states that it still scares me when I think about it..:)

      Reply
    « Older Comments

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    My profile photo.

    Hi, I'm Pavani! the cook in this hideout. Cook's Hideout is all about delicious vegetarian dishes from India and also from around the world. Here you will find recipes that are easy AND tasty to make.

    More about me →

    Trending Recipes

    • Blue plate with cups of chocolate custard.
      How to make Chocolate Custard with Custard Powder
    • Brown plate with a stack of Ethiopian flatbread.
      Easy Injera Recipe | Step by Step
    • Plate with fried plantains and a bowl with garlic sauce.
      Cuban Tostones with Mojo Sauce Recipe
    • White bowl with bangaladumpa vepudu
      Masala Potato Fry | Andhra Style

    Seasonal Recipes

    • Blue bowl with sweet and spicy berry chutney
      The Best Cranberry Apple Chutney Recipe
    • Vegan potato latkes
      How to make Eggless Latkes
    • White plate with stack of Danish Aebleskivers
      How to make Vegan Ebelskivers Recipe
    • Vegan Fruit Cake
      How to make Eggless Christmas Plum Cake

    My Cookbooks

    Vegetarian Indian Instant Pot Cookbook.
    The Essential Vegetarian Indian Cookbook.

    Footer

    ^ back to top

    About

    • Privacy Policy

    Newsletter

    • Subscribe

    Contact

    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Foodie Pro on the Foodie Pro Theme

    89 shares