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A comforting bowl of Tibetan noodle soup, packed with fresh vegetables, savory broth, and topped with perfectly boiled eggs. This hearty and flavorful meal is perfect for a chilly day and comes together in under 40 minutes.
Cook Eggs and Noodles
Sauté Aromatics and Vegetables
Simmer the Broth
A comforting bowl of Tibetan noodle soup, packed with fresh vegetables, savory broth, and topped with perfectly boiled eggs. This hearty and flavorful meal is perfect for a chilly day and comes together in under 40 minutes.
This Tibetan recipe takes 35 minutes to prepare and yields 4 servings. At 403.37 calories per serving with 16.94g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Assemble and Serve
Replace eggs with pan-fried tofu, shredded chicken, or sliced mushrooms for a different protein source.
Add more red chili paste or a dash of chili oil for extra heat. You can also add finely chopped bird's eye chilies with the aromatics.
Create a more complex broth by adding a star anise and a cinnamon stick while simmering. Remove them before serving.
Experiment with different types of noodles like ramen, soba, or udon for varied textures.
The eggs provide a complete protein source, essential for muscle repair, immune function, and overall body maintenance.
Loaded with a variety of vegetables like carrots, cabbage, and bell peppers, this soup is a great source of Vitamin A, Vitamin C, and dietary fiber.
Ingredients like ginger, garlic, and chili are known for their anti-inflammatory and antimicrobial properties, which can help support a healthy immune system.
The warm, flavorful broth is not only comforting but also helps in keeping the body hydrated, making it an excellent meal for cold weather or when feeling under the weather.
One serving of Egg Thukpa contains approximately 450-550 calories, depending on the type of noodles and amount of oil used. It's a well-balanced meal with carbohydrates, protein, and fats.
Yes, Egg Thukpa is a very healthy dish. It's packed with vegetables, providing fiber and vitamins. The eggs offer high-quality protein, and the warm broth is hydrating and soothing. Using low-sodium broth and soy sauce makes it even healthier.
Absolutely. To make it vegan, simply omit the eggs and replace them with pan-fried firm tofu, edamame, or chickpeas for protein. Ensure your vegetable broth is 100% plant-based.
Traditionally, Thukpa is made with hand-pulled or fresh wheat noodles. However, dried wheat noodles like Hakka noodles, ramen, or even whole wheat spaghetti work very well as accessible alternatives.
It is best to store the broth and the noodles separately to prevent the noodles from becoming soggy. Store the broth in an airtight container in the refrigerator for up to 3 days. Store the noodles in a separate container. Reheat the broth and pour over the noodles when ready to eat.
Yes, the broth can be made up to 2 days in advance and stored in the refrigerator. This can save a lot of time. Simply reheat the broth thoroughly on the stovetop before assembling the bowls with freshly cooked noodles and eggs.
This recipe goes great with these complete meals
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