Easy Spicy Veg Thukpa with Tibetan Laphing वेज थुक्पा सूप Tibetan Noodle Soup Recipe
A warm, hearty noodle soup paired with cool, spicy Laphing, the perfect yin & yang of flavours and textures:)
Ingredients · Servings 2-4
- bayleaf
- Cabbage
- carrots
- chili flakes
- gluten
- Mushrooms
- refined flour
- seitan
- Sesame Seeds
- spring onion
- Yeast
Method · 30 min
- In a bowl, add refined flour, water as required, yeast and knead it into smooth dough.
- Leave it aside for 15-20 minutes for resting.
- Add water as required and wash the dough until the dough loses all its starch.
- Transfer the starch batter into the greased tray or plate and the remaining gluten transfer it into the plate.
- Now, place the plate into the steamer and cook for 10-12 minutes or until it's cooked.
- In a saucepan, add oil, once it's slightly hot, add bay leaf, cinnamon stick, star anise, chilli flakes and cook for 2-3 minutes on low flames.
- Add vinegar, light soy sauce and cook for another 2-3 minutes.
- Now, add white sesame seeds, spring onion and give it a good mix.
- Transfer it into the bowl and keep it aside for further use.
- In a saucepot, add oil, once it's hot, add garlic, mushrooms, carrot, cabbage and cook for 2-3 minutes on high flames.
- Add water as required and let it simmer for a while.
- Add spring onion, ginger, green chilli, tender coriander stems and give it a quick boil.
- Keep it aside for further use.
- In a serving bowl, add prepared laphing, seitan, drizzle some prepared chilli oil, pour prepared thukpa and garnish it with coriander sprig and spring onion.
- Serve hot.
- Take a prepared laphing sheet, stuff it with prepared seitan, spring onion and drizzle some chilli oil and roll it tightly.
- Cut into desired shape and transfer it into the serving platter and garnish it with coriander sprig and spring onion.
- Serve hot with prepared thukpa.
