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Vegetable Thukpa

A Tibetan noodle soup with assorted vegetables, spinach, yogurt, and spices.

From the Recipes Wiki (Fandom) · 18 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Vegetable Thukpa

Ingredients

Directions

Prepare the noodles

  1. Cook noodles in boiling salted water until slightly undercooked.

  2. Drain and rinse.

Make the sauce base

  1. In a saucepan, heat 2 tablespoons of mustard oil.

  2. Add onions, fry until light brown.

  3. Add turmeric, garlic, ginger, cumin powder, and chilies. Stir well for 1 minute.

  4. Put the assorted vegetables and stir-fry well, about 5 minutes.

  5. To the vegetable mixture add tomatoes, soy sauce, yogurt, broth, jwanu, bay leaf, salt and pepper and cook until vegetables are tender.

Finish and serve

  1. Add the noodles and stew for 5 more minutes or until a nice consistency of the sauce is attained.

  2. At last, add spinach and fold into the stewed noodles for a minute or so, until wilted.

  3. Garnish with chopped cilantro. Serve with roti.

Nutrition, whole recipe (rough)

612Calories
32 gProtein
17 gFat
89 gCarbs

Counts 20 of 22 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 20 portions
IngredientPortion assumedkcal
Potato1 medium (173g) baked161
Vegetable1 tbsp (14g)120
Yogurt170g plain Greek100
Broccoli1 cup chopped (156g)55
Onion1 medium (110g)44
Bell Pepper1 medium (119g)31
Carrot1 medium (61g)25
Tomato1 medium (123g)22
Turmeric1 tsp ground (3g)9
Soy Sauce1 tbsp (15ml)9
Cumin1 tsp ground (2.1g)8
Spinach1 cup raw (30g)7
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Mustard1 tsp (5g) yellow3
Mustard Oil1 tsp (5g) yellow3
Ginger1 tsp grated fresh (2g)2
Bay Leaf1 leaf (0.6g)2
Cilantro1 tbsp chopped fresh (1g)1
Salt1 tsp (6g)0
Lovagenot in our table0
Seednot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Spinach + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together2,435 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Cauliflower + mustardtop 1% of all pairs
    Smell alikestrong
    Cooked together687 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  4. Cauliflower + spinachtop 2% of all pairs
    Smell alikestrong
    Cooked together117 recipes

    Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).

  5. Mustard + spinachtop 3% of all pairs
    Smell alikestrong
    Cooked together503 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Noodles
Form the bulk of the dish and absorb the sauce as they stew.
Yogurt
Adds tang and creaminess that gives the sauce body.
Tomatoes
Provide acidity and liquid that help build the stew's sauce.
Onion
Browns in the oil to add sweetness and savory depth.
Mustard oil
Carries the aromatics and adds its sharp, pungent flavor.
Vegetable broth
Supplies the liquid that cooks the vegetables and forms the sauce.

The step that matters

Cook the noodles until slightly undercooked. Noodles keep softening while they stew in the sauce, so pulling them slightly firm prevents a mushy, overcooked texture in the final dish.

Swap the green beans

How well each one fits the dish's main ingredients (cauliflower, carrot, mustard, potato, spinach, onion, garlic):

  1. Broccolifits better
  2. Chivefits better
  3. Turnipfits better
  4. Green beansthe original

Fit is the average pairing score against cauliflower, carrot, mustard, potato, spinach, onion, garlic. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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