I’m a huge huge fan of broths and soups. I remember when I was a little girl, I would visit Kolkata during the winters and relish steaming hot thupkas and pork momos. Those memories of visiting Kolkata and going to buy thupka along with my favorite uncle (who is sadly no more), is something I cherish even now.
Thupka is a healthy noodle soup from Tibet; and it has been several years that I have never forgotten the soulful, light and the healing flavours of the thupka and the succulently steamed pork momos.
Several years down the line, I tried to recreate the magic of the thupka, and please pardon me for the recipe. I am well aware that this is not close to the real authentic recipe, but this is what I could recreate from the flavours etched in my memory.
- Chicken stock – for the broth
- Boiled chicken pieces – 250 gms
- Baby Corn – 1 packet
- Diced mushrooms – 1 packet
- Salt & pepper – to taste
- Boiled egg hakka noodles – 1 packet
- Sliced carrots – 1 – 2 nos
- Ginger and garlic – 1 to 2 tsp finely chopped
- Onions – 1 no. finely chopped
- Fried onions – 1 small bowl for garnishing
- White refined oil for cooking
- Heat oil in a wok and lightly saute the ginger, garlic and onions.
- Once brown, add the baby corn, mushrooms and carrots and saute well.
- Add the boiled shredded chicken pieces.
- Once a little cooked, pour in about a litre of the chicken stock and give it a good boil.
- Add the boiled egg hakka noodles.
- Check for seasoning – add salt and pepper to taste.
- Pour the desired quantity in a bowl and garnish with fried onions on top.
You can skip the chicken to make it a pure vegetarian thupka, and add vegetable stock instead. And this is best had with homemade momos/ dim sums of your choice or as is, without any other accompaniments. The vegetarians can drop in diced tofu or cottage cheese to up the protein quotient if you like.
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