Tibetan · dinner
Thenthuk (Tibetan Hand-Pulled Noodle Soup) A hearty Tibetan noodle soup built on a simple, savory broth with onion, ginger, garlic, tomato and greens, and hand-pulled wheat noodles torn straight into the pot. It is warming, quick once the broth is ready, and easy to make vegetarian or with beef.
total 1 hr
prep 30 min
cook 30 min
servings 3 Keep this recipe Add a copy of Thenthuk (Tibetan Hand-Pulled Noodle Soup) to your Saucepan library.
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Back to 3 servings Noodle dough 1.5 cups all-purpose flour, heaping 0.5 cup water, room temperature, add more as needed 0.25 teaspoon salt 1 tablespoon vegetable oil, plus extra for coating the dough Broth 2 tablespoons vegetable oil 1 medium onion, finely chopped 3 cloves garlic, minced 1 tablespoon fresh ginger, finely minced 1 large tomato, roughly chopped 1 medium carrot, cut into thin strips or coins 1 cup daikon radish, thinly sliced; rinse in salted water first if strong-flavored 0.5 pound stew beef, optional, thinly sliced into bite-size pieces; omit for vegetarian 5 cups stock, vegetable or beef; chicken also works 1 teaspoon bouillon, optional, to taste Garnish 2 handfuls spinach, roughly chopped 2 green onions, chopped 0.25 cup cilantro, roughly chopped soy sauce or salt, to taste
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1 Step 1: Mix the flour, salt and water in a bowl until a shaggy dough forms, adding water a little at a time. Knead for about 4 minutes until smooth and flexible, then cover and rest for 15 to 20 minutes.2 Step 2: Oil the dough lightly, then roll or flatten it into a thin sheet and cut it into long strips about 1 inch wide. Keep the strips covered with a damp cloth or lidded bowl so they do not dry out.3 Step 3: If using beef, brown the sliced meat in 1 tablespoon of the oil over medium-high heat until no pink remains, about 3 to 4 minutes, then set aside.4 Step 4: In a large pot, heat the remaining oil over medium heat. Saute the onion, garlic and ginger until softened and fragrant, about 1 minute.5 Step 5: Add the carrot, tomato and daikon and saute gently for 1 minute. Return the beef to the pot if using.6 Step 6: Pour in the stock, add bouillon, and bring to a boil. Season lightly with soy sauce or salt.7 Step 7: Drape a noodle strip over your hand, tear off roughly 1-inch pieces, and drop them into the boiling broth one at a time, stepping back from the steam. Cook for 2 minutes until the noodles are tender.8 Step 8: Stir in the spinach, green onions and cilantro and let them simmer for roughly 30 seconds, just until the spinach goes limp.9 Step 9: Adjust the seasoning with soy sauce or salt and serve immediately, as the noodles soften if they sit.getsaucepan.com/r/a933eda9-a0c8-56ca-b242-43d7e7233693
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