Maggi Thukpa is a quick noodle soup made with instant Maggi noodles, flavorful broth, and assorted vegetables, often seasoned with spices and garnished with fresh herbs. It’s a comforting dish popular in Tibetan and Nepali cuisine.
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Heat oil in a pan and sauté chopped garlic, ginger, and green chillies until aromatic.
Add sliced onion, carrot, capsicum, cabbage, mushroom, and tomato. Cook until the vegetables soften slightly.
Sprinkle turmeric, red chilly powder, cumin powder, and salt. Mix well to coat the vegetables with the spices.
Pour water into the pan and bring it to a boil. Add Maggi Masala and stir to combine.
Add Maggie noodles to boiling water and cook until the noodles are tender and the soup has thickened slightly.
Serve hot and garnish with fresh herbs if desired.
You can add more vegetables like spinach or beans for extra nutrition.
Adjust the spice level by adding more or fewer green chillies or red chilly powder.
For a richer flavor, use vegetable or chicken stock instead of water.
Can I use other types of noodles?
Yes, you can use any instant noodles or even traditional noodles for this recipe.
How can I make it less spicy?
Reduce the amount of green chillies and red chilly powder to make it less spicy.
Can I make this dish vegan?
Yes, ensure the Maggi Masala and noodles are vegan-friendly, and avoid using any non-vegan stock.
What herbs can I use for garnish?
You can use fresh coriander, spring onions, or parsley for garnish.
Can I store leftovers?
It's best to consume Maggi Thukpa fresh, but you can store it in the refrigerator for up to a day. Reheat before serving.
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