VEGETABLE THUKPA
Everyone in my family, especially my children, love this healthy, noodly dish! Vegetable thukpa is a favorite dish during the Tibetan New Year celebration in Nepal.
Provided by Joy Atkinson
Time 45m
Yield 6
Number Of Ingredients 20
Steps:
- Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain, rinse, and drain again. Set aside.
- While egg noodles cook, heat mustard oil in a saucepan over medium-high heat. Add onions; fry until light brown, about 5 minutes. Add chiles, garlic, ginger, lemongrass, cumin, and turmeric; saute for 1 minute. Add bell pepper and mushrooms and stir-fry for 6 minutes. Add broth, tomatoes, yogurt, ajwain, soy sauce, bay leaf, salt, and pepper and cook until vegetables are tender, about 5 minutes.
- Add egg noodles and simmer for 3 more minutes; stir in spinach, cook for 1 or 2 more minutes. Garnish with chopped cilantro.
Nutrition Facts : Calories 395.9 calories, Carbohydrate 65.6 g, Cholesterol 63.9 mg, Fat 8.9 g, Fiber 5.2 g, Protein 14.9 g, SaturatedFat 1.7 g, Sodium 411 mg, Sugar 7.7 g
THUKPA
Growing up in Ranchi, a city in eastern India, Maneet Chauhan frequently traveled with her family by train, sometimes spending two or three days in the open-air cars. She didn't mind the long trips: In train stations throughout India, vendors sell chaat, a broad term for savory street snacks, so every stop was an opportunity to taste new things. Decades later, the Chopped judge still thinks about those journeys. "I got a glimpse of the amazing diversity of Indian food," she says. Her new cookbook, Chaat, is filled with recipes inspired by memories - like eating bhel puri at a historic Mumbai train station, or warming up with a Tibetan noodle soup called thukpa during a winter ride through Guwahati. "I've had some of these dishes only once or twice, but they made a profound impact on my life," she says. "Years later I still remember them."
Provided by Maneet Chauhan
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a food processor, combine the tomatoes, ginger, garlic, serranos, cumin and oil and process until smooth. Transfer the paste to a heavy-bottomed pot along with the chicken and cook over medium-high heat, stirring occasionally, until aromatic, 3 to 4 minutes. Add the stock and bring to a boil.
- Reduce the heat to medium and add the carrot, bell peppers, beans, bamboo shoots and cabbage. Cover the pot halfway and simmer until the vegetables are tender and the chicken is cooked through, 20 to 25 minutes. Using tongs, transfer the chicken to a plate. Once it is cool enough to handle, tear it into bite-sized pieces and return it to the pot.
- Add the noodles and lemon juice and simmer until the noodles are tender, 4 to 6 minutes. Season with salt.
- Spoon the thukpa into bowls, garnish with scallions and bean sprouts and serve very hot.
THUKPA BHATHUK (TIBETAN BEEF NOODLE SOUP)
The key to this soup is the bhatsa noodles. They are similar to Italian gnochhi but have a little scoop shape which helps to hold the broth in each one. If you don't want to take the time to make the bhatsa, you can use noodles or pasta instead. You can also make this vegetarian by eliminating the beef and using vegetable bouillon. It can also easily be doubled to serve a family. The total time to make this soup is about an hour. Much of the prep time is done while the beef broth is simmering.
Provided by PanNan
Categories Asian
Time 1h45m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Boil the beef in 3 cups of water with bouillon, garlic and onion. When the broth starts to boil, turn down to medium and cook for 20 minutes. After 20 minutes, turn down to low, and simmer for another 30 minutes. The longer you cook this soup, basically, the better, so if you have time, let it continue to simmer.
- Meanwhile, peel the daikon (a potato peeler works well) and chop off the ends. Chop the daikon into thin, narrow strips about as long as your finger. Soak the chopped daikon strips in water with 1 teaspoon of salt. Soak for a few minutes, swishing around with your hand. Rinse well, several times, to get rid of salt and bitterness. Set aside.
- To prepare the dough, slowly add water to the flour and stir to incorporate and form a ball. Knead the ball a few minutes. Rub the ball between your hands to make a thick tube. Divide it into four pieces. Starting with one piece, roll it between your hands to make a long thin rope of dough. Flour your work surface and place the rope on the flour to keep it from sticking. Repeat with the other three pieces of dough until you have four long ropes of dough.
- To make the bhaksa, pinch off a piece of the rope of dough the size of the tip of your finger. Rub the dough with one finger in the palm of your hand to cause the little piece of dough to curl up. These little scooped pieces of dough are your bhatsa. Place them back on the floured work surface, adding more flour if necessary to keep them from sticking. Repeat until all the dough ropes have been used to make the bhatsa.
- When the beef has simmered for a sufficient period of time, add another 3 cups of water to the beef and bring it to a boil. When boiling, add the daikon strips and boil 2 - 3 minutes. Add the bhatsa and boil for 5 minutes. When the bhatsa is ready, it will rise to the top.
- Just before serving, add chopped spinach, cilantro, green onion, and tomato. These final ingredients should be fresh and not cooked through when served.
Nutrition Facts : Calories 633.9, Fat 15.9, SaturatedFat 6.1, Cholesterol 85, Sodium 182.3, Carbohydrate 84.8, Fiber 7.5, Sugar 6.1, Protein 36.8
CHICKEN THUKPA
Make and share this Chicken Thukpa recipe from Food.com.
Provided by Tulsi Regmi
Categories Nepalese
Time 45m
Yield 3 serving(s)
Number Of Ingredients 21
Steps:
- Cook noodles in boiling salted water until slightly undercooked.
- Drain and rinse; reserve in a large bowl.
- In a blender, mix all soup paste ingredients into a thick paste; reserve in a small bowl.
- In a sauce pan heat cooking oil; add soup paste, fry for 30 seconds or so.
- Add chicken broth; mix well.
- Bring to a boil; set heat to low and cook for a few minutes; adjust seasoning with salt and pepper.
- Add all vegetables into the soup mixture; cook for a few minutes or until tender.
- You may add more broth if a soupier consistency is desired.
- Adjust seasoning with salt and pepper.
- To serve, pour soup broth into a serving bowl and add grilled chicken slices and cooked rice noodles. Serve immediately.
- Add hot chili sauce or tomato achar to the soup if you desire spicy soup broth.
- Garnish with chopped cilantro.
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