Thenthuk or hand-pulled noodle soup (thukpa), is a very common noodle soup in Tibetan cuisine, especially in Amdo, Tibet where it is served as dinner and sometimes lunch. The main ingredients are wheat flour dough, mixed vegetables and some pieces of mutton or yak meat. Vegetable thenthuk is a common modern-day option too.
Making the soup consists of mixing the flour, kneading the dough, chopping the vegetables and meat, and boiling the soup.
The cook starts working with the dough when everything boiling in the soup is well cooked. They shape the dough, flatten it, pull it, and cut it off, right into the boiling soup. As soon as this is finished, the noodle soup is ready to cool down and be served.
This recipe is perfect for cold weather or in the winter season.
Ingredients:
For dough-
– Wheatflour (you can use All purpose flour/ Maida as well)
– Eggs (optional) gives a nice slippery texture
– Water
For soup-
– Oil
– Chopped vegetables of your choice- I like to add Onions, Tomatoes, Spring onions, Carrots, Radish, and Peas.
– Salt
– Black pepper
– Soya sauce
– Celery leaves ( its seasonal so if you can’t find this you can add spinach as well)
Source: Dickey Dol. her channel is meant for cooking and enjoying Chinese, Tibetan, Korean , Indian and Japanese and Nepali cuisine.
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