THUKPA

Thukpa is a traditional Tibetan noodle soup that combines the simplicity of mountain cuisine with the nourishing power of basic ingredients. It is based on an aromatic broth, to which barley noodles, garlic, ginger, vegetables and, to taste, meat or tofu are added. The result is a rich, warming soup with a rich flavor that will not only fill you up, but also warm you up.

Thukpa is a popular dish in the cold Himalayan regions, where it is served as a hearty main course. It is prepared slightly differently in each region – milder in some places, more spicy in others. This soup is ideal for winter days or anytime you need to replenish your energy and invigorate your body and mind.

Recipe Allergies

INSTRUCTIONS

1.Cook the barley noodles: Cook the noodles according to package directions – usually 5–10 minutes. Drain and set aside.
2.Fry the base: Heat the oil/ghee in a deep pot. Add the onion, garlic and ginger. Sauté until golden and fragrant (about 3 minutes)
3.Add meat (if using): Add the meat cut into pieces and fry on all sides until it changes color.
4.Vegetables and tomato: Add carrots, cabbage and tomato. You can also add peppers, beans or spinach. Sauté briefly (about 2-3 minutes).
5.Pour in the stock and season: Pour in the stock, add the soy sauce, turmeric, salt, pepper and chili powder if desired. Bring to a boil and cook for about 10 minutes until the vegetables are tender.
6.Finally, the noodles: Add the pre-cooked noodles to the soup and let them heat through (1–2 minutes).