Thenthuk | Tibetan Nepalese Soup

Thenthuk

One of look healthy , sound healthy and simplest soup you will find street of kathmandu specially Tibetan restaurant and small joint or eataty.

Thenthuk, also known as hand-pulled noodle soup or thukpa, is indeed a delicious and nutritious dish from Tibetan cuisine. Its popularity in Amdo, Tibet, where it is often served as both lunch and dinner, speaks to its comforting and versatile nature. The main components of this soup are wheat flour dough, mixed vegetables, and himalaya goat we called Chyangra, Mutton or Yak meat, making it a hearty and wholesome meal.

One of the wonderful aspects of Thenthuk is its adaptability. Nowadays, you can find variations like Vegetable Thenthuk, which caters to vegetarians and those who prefer a lighter option. it is easy going clear soup. This modern version incorporates a mix of seasonal and local vegetables, keeping the dish fresh and vibrant.

By using seasonal vegetables, you ensure that the soup is made with the freshest produce available, enhancing its flavor and nutritional value.

The clear vegetable broth allows the natural tastes of the vegetables to shine through, creating a light and healthy option, perfect for any time of day.

Since you love this dish as an all-day option, it aligns perfectly with your slogan. Thenthuk provides the necessary sustenance to keep you energized throughout the day without feeling overly heavy or indulgent.

Thenthuk is a delightful and wholesome noodle soup from Tibetan cuisine that can be enjoyed throughout the day. Its versatility, use of local and seasonal vegetables, and clear broth make it a light, fresh, and healthy choice, fulfilling your slogan and catering to your love for this delectable dish.

I cooked yesterday as family dinner everyone loved it, my son texted me to make today too.

I will follow recipes soon.

Ingredients:

For the dough:

• 120 gm cups all-purpose flour
• 75 ml water (adjust as needed)
• About 2 gm of a pinch of salt

For the soup:

• 1/2 lb mutton or yak meat, thinly sliced (you can also use chicken or Lamb)
• 1 cup mixed vegetables (carrots, cabbage, spinach, beans, etc.), chopped
• 1 large onion, finely chopped
• 2-3 garlic cloves, minced
• 1-inch piece of ginger, minced
• 1 tablespoon vegetable oil
• 8 cups vegetable or meat broth or Just Water
• 2 gm teaspoon ground turmeric ( Optional )
• 2000 ml light soy sauce ( optional , gives umami taste
• 20 gm Salt and pepper or to taste
• Fresh Cilantro Green or spring onion or wild garlic for garnish or everything

Instructions:

1. Prepare the dough:

• In a mixing bowl, combine the all-purpose flour and salt. Gradually add water and knead the dough until it becomes smooth and elastic. sprady some vegetable oil and leave to rest, Cover it with a damp cloth and let it rest for 15-20 minutes.

1. Roll and cut the dough:

• On a floured surface, roll out the dough into a thin sheet. Cut the sheet into long, thin strips (about 1/4 inch wide). Dust the strips with flour to prevent sticking.

1. Cook the meat and vegetables:

• In a large pot, heat the vegetable oil over medium-high heat. Add the minced garlic and ginger, and sauté for a minute until fragrant.
• Add the chopped onions and cook until they become translucent.
• Now, add the sliced meat and cook until it turns brown.
• Pour in the vegetable or meat broth (or water) and bring it to a boil.

1. Add the vegetables and spices:

• Add the mixed vegetables to the boiling broth and reduce the heat to medium. Let it simmer until the vegetables are tender.
• Stir in the ground turmeric, ground cumin, salt, and pepper. Adjust the seasoning according to your taste.

1. Prepare the noodles:

• As the soup simmers, take the thin strips of dough and flatten them slightly with your hands (not rolled into actual noodles). This will give you the characteristic flattened noodles of Thenthuk.

1. Add the noodles to the soup:

• Carefully drop the flattened dough strips into the simmering soup. Cook them for about 5-7 minutes or until they are fully cooked.
• I love to tear the flatbread kind of roti or chapati little bit thinner. and drop in boiling broth

1. Serve:

• Ladle the Thenthuk into bowls, making sure to include a good mix of vegetables, meat, and noodles in each serving.
• Garnish with freshly chopped cilantro or scallions.

Enjoy your homemade Thenthuk, a delightful and comforting Nepalese Tibetan hand-pulled noodle soup! You can adjust the ingredients and seasonings according to your preferences.

Feel free to explore different vegetables and meat options to create variations that suit your taste.