Tibetan Noodle Soup Recipe – Quick Chicken Masala & Cabbage

Last Updated on 2 months by Neha Deshmukh

Tibetan Noodle Soup Recipe – Quick Chicken Masala & Cabbage

Introduction

Okay, let’s be real – sometimes you just need a comforting bowl of soup. And this Tibetan Noodle Soup? It’s my go-to when I’m craving something warm, flavorful, and surprisingly quick to make. I first stumbled upon a version of this when visiting a friend in Delhi, and I’ve been tweaking it ever since to get it just right. It’s a little bit spicy, a little bit savory, and totally hits the spot. Plus, it’s a fantastic way to use up whatever veggies you have hanging around!

Why You’ll Love This Recipe

This isn’t your average noodle soup. It’s packed with flavour thanks to a clever blend of spices and a simple vegetable broth base. It’s ready in under 30 minutes, making it perfect for a weeknight meal. And honestly, it’s just so satisfying – the soft noodles, the tender cabbage, and that little kick of chilli… yum!

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 1 tbsp Oil
• 1 tbsp Garlic, minced
• To taste Green Chilli
• 1 small Onion, chopped
• 1 medium Tomato, chopped
• 1 cup Cabbage, chopped (about 80g)
• To taste Salt
• To taste Red Chilli Powder
• 1 tsp Garam Masala
• 0.5 tsp Chicken Masala (optional)
• 3 cups Water (720ml)
• 1 Vegetable Cube
• 5 sprigs Cilantro, chopped
• 5 oz Tibetan Noodles (about 140g)
• 0.5 tsp Salt (for noodles)
• 1 tsp Oil (for noodles)
• 2 Eggs

Ingredient Notes

Let’s talk ingredients for a sec!

• Tibetan Noodles: These are the star of the show! They have a unique texture – slightly chewy and really good at soaking up all that flavourful broth. You can usually find them in Asian grocery stores, or online. If you can’t find them, see the Gluten-Free Adaptation section for substitutes.
• Chicken Masala (optional): This adds a lovely depth of flavour, but it’s totally optional. It’s a regional variation I picked up, and it’s especially good if you love a bit of extra spice. If you don’t have it, don’t worry – the soup will still be delicious!
• Vegetable Cube: I know some people shy away from cubes, but honestly, they’re a lifesaver when you’re short on time. They add a ton of flavour with minimal effort. I usually use a Knorr or Maggi brand.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 1 tbsp of oil in a pressure cooker over medium heat. Add the minced garlic and chopped green chilli and sauté for about 30 seconds, until fragrant. Don’t let the garlic burn!
2. Add the chopped onion and cook until it becomes translucent. Then, stir in the chopped tomato and cabbage. Cook for a few minutes until the cabbage starts to soften.
3. Now for the spices! Add salt, red chilli powder, garam masala, and chicken masala (if using). Cook for another 30 seconds, stirring constantly, to toast the spices and release their aroma.
4. Pour in the water and crumble in the vegetable cube. Give it a good stir to dissolve the cube. Close the pressure cooker lid and cook for 2 whistles. Once the pressure releases naturally, open the lid and stir in the chopped cilantro.
5. While the soup is pressure cooking, let’s get the noodles ready. Boil the Tibetan noodles in salted water (about 0.5 tsp salt) according to the package instructions. Drain them well and toss with 1 tsp of oil to prevent sticking.
6. In a separate pan, whisk the eggs with a pinch of salt. Cook into a thin omelet and slice it into strips.
7. Time to assemble! Layer the noodles in bowls, ladle over the hot soup, top with the omelet strips, and garnish with a sprinkle of fresh cilantro.

Expert Tips

• Don’t overcook the cabbage! You want it to be tender-crisp, not mushy.
• If you don’t have a pressure cooker, you can make this in a regular pot. Just simmer the soup for about 20-25 minutes, or until the cabbage is tender.
• Taste and adjust the seasoning as needed. Everyone’s spice tolerance is different!

Variations

• My Family’s Favourite: My kids love it when I add a handful of frozen peas and carrots to the soup along with the cabbage.
• Spicy Kick: For extra heat, add a pinch of cayenne pepper or a dash of hot sauce.
• Protein Boost: Add some cooked chicken, tofu, or shrimp to make it a more substantial meal.

Vegan Adaptation

No problem! Just skip the chicken masala and use vegetable broth instead of water and a vegetable cube. You can also add a can of chickpeas or lentils for extra protein.

Gluten-Free Adaptation (Noodle Substitution)

Tibetan noodles contain gluten. If you need a gluten-free option, use rice noodles or gluten-free soba noodles instead.

Spice Level Adjustment

Easily adjustable! Reduce or omit the green chilli and red chilli powder for a milder soup. Add more for a fiery kick.

Festival Adaptations (Tibetan New Year/Losar)

This soup is often enjoyed during Losar, the Tibetan New Year. It’s a warming and comforting dish perfect for celebrating with family and friends. You can add momos (Tibetan dumplings) to the soup for an extra festive touch!

Serving Suggestions

This soup is fantastic on its own, but it also pairs well with a side of steamed momos or a simple salad. A sprinkle of sesame seeds adds a nice touch too.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The noodles will absorb some of the broth, so you might need to add a little water when reheating.

FAQs

• What are Tibetan Noodles and where can I find them? Tibetan noodles are a type of wheat noodle with a slightly chewy texture. You can find them in Asian grocery stores or online retailers.
• Can I make this soup ahead of time? Yes, you can! The soup base can be made a day or two in advance and stored in the refrigerator. Just cook the noodles and omelet strips fresh before serving.
• Is the Chicken Masala essential for the flavour? No, it’s not essential. It just adds an extra layer of flavour. You can easily omit it if you don’t have it or prefer a vegetarian version.
• What vegetables can I substitute for cabbage? You can use other vegetables like bok choy, spinach, or kale.
• How can I adjust the thickness of the soup? If you prefer a thicker soup, you can add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) during the last few minutes of cooking.