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Thenthuk Tibetan Soup

by Marsh (follow)
Soup (256)      Noodles (69)      Tibetan (4)     
Introduction Noodle soup is a staple of Tibetan cooking. There are various different types, usually distinct through the type of noodles and the broth used. This is one of the more popular varieties although you will find it cooked in different ways all over the North of India and Nepal


Preparation Time: 15 minutes
Cooking Time: 7 minutes
Makes: 6 servings


For the Dough:
One handful white flour (you can use any kind of flour)
100ml water (room temperature)
1/4tsp salt
1/4 tsp pepper
1tsp oil

For the broth:

3tbsp oil
1/2tsp salt
1tbsp garlic
1tbsp ginger

1 large tomato, roughly chopped
1 small onion, chopped in half
1 carrot, chopped thinly
1 green pepper, chopped
1 handful of cabbage, sliced

1200ml Water
1tbsp Soy Sauce

Broth Ingredients, Thenthuk

Combine the dough ingredients in a bowl, mixing well
Kneed for 4 minutes.
Cover the dough and leave to stand for 5 minutes (you can use any kind of cover) but donít leave it for longer than 5 minutes or it will get too sticky.
Flatten out the dough and cut into long strips and then make the soup mix.

Broth, with dough added, Thenthuk

Take an empty dry pot and put on the heat
Add the oil, salt, garlic and ginger for 30 seconds or until the garlic begins to brown:

Cooking, Thenthuk

Then add the other ingredients
Fry for 1 minute until the tomato is mashed then add 1200ml boiling water.

Put the pasta strips in the soup by draping them over your arm and tearing strips off of about an inch in size,
Alternatively make your dinner guests look foolish by getting them to do this instead.
Cook for 2 minutes until the water is boiling again.

Finally add 1tbsp soy sauce.

Thenthuk, topped with an omlette

I like this Recipe - 8
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