Thukpa with Fermented Soybeans

Introduction
A warming noodle soup from Arunachal, this version is unique as it uses fermented soybeans for depth of flavor, unlike the Tibetan-style thukpa.

Ingredients

• • Noodles (handmade or rice noodles)
    

  • Fermented soybeans (peron)
    

  • Garlic
    

  • Ginger
    

  • Green chilies
    

  • Seasonal vegetables
    

• Salt & pepper

Instructions

1. 1. Sauté ginger, garlic, and chilies with fermented soybeans.
      

   2. Add vegetables and stir-fry.
      

   3. Pour water, bring to a boil, and add noodles.
      

• Season and simmer until cooked.
  

Pro Tips

• • Fermented soybeans give an earthy, umami punch – don’t skip.
    

• Use local greens like lai patta for authenticity.
  

Serving Suggestions
Serve hot as a complete meal in itself.

Fun Fact
Fermented soybeans (peron) are central to tribal diets in Arunachal, providing both protein and probiotics.