Tibetan Noodle Soup, Thenthuk

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1. 1Step 1: In a bowl, combine the dough ingredients, mix well and then knead for 4 minutes.
2. 2Step 2: Cover and leave to stand for 5 minutes.
3. 3Step 3: Roll or flatten out the dough and cut into long strips and then make the broth.
4. 4Step 4: In a large pot on medium heat, sauté garlic, ginger, and onion in oil for 1 minute.
5. 5Step 5: Add carrots and tomato and gently sauté for one minute.
6. 6Step 6: Add most of the stock and bring to a boil. Adjust the amount of stock later depending on the soup to noodle ratio you prefer.
7. 7Step 7: Put the noodle in the soup by draping the strips over your hand and tearing off pieces of about an inch in size, throwing them into the boiling soup.
8. 8Step 8: Cook for 2 minutes until the noodles are cooked and the stock is boiling.
9. 9Step 9: Add the chopped green onions, cilantro, and spinach and cook for about 30 seconds.
10. 10Step 10: Season with soy sauce or salt. Serve immediately.