Tibetan Thukpa Noodle Soup With Italian Spaghetti Recipes

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THUKPA BHATHUK (TIBETAN BEEF NOODLE SOUP)



Thukpa Bhathuk (Tibetan Beef Noodle Soup) image

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

1/2 lb beef sirloin, cut in bite size pieces
2 garlic cloves, minced
1/3 medium onion, chopped
1 teaspoon beef bouillon
6 cups water, divided
2/3 of a large daikon radish, chopped
1 stalk green onion, chopped
1 cup cilantro, chopped
5 cups spinach, roughly chopped. (Measure before chopping. No need to remove the stems.)
1 tomatoes, chopped
1 1/2 cups all-purpose white flour
1/2 cup water

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

TIBETAN THUKPA (NOODLE SOUP) WITH ITALIAN SPAGHETTI



Tibetan Thukpa (Noodle Soup) with Italian Spaghetti image

Thukpa is a common Tibetan noodle soup which originated in East Tibet. This healthy noodle soup originally comprises of homemade hand pulled noodles and winter vegetables. You can even add veggies of your choice.

Provided by Pushpita Aheibam

Time 1h29m

Yield Serves 3

Number Of Ingredients 15

8 ounce (250 gm) Chicken (with fats for a better soup)
1 small Onion, chopped
1 cup Chicken stock or 1 cube Chicken bouillon (can be replaced with veg bouillon or stock for a veg version)
1 tsp Garlic, minced
1 Tbsp Ginger, minced
1 medium size Daikon (Japanese radish)
2-3 medium size Button mushrooms, halved
1 stalk Spring onion, chopped
1 stalk Celery,chopped
1 Tbsp Soy sauce
1/2 a bunch of fresh Coriander leaves, chopped
1 small Broccoli, florets cubed equally
1 small Carrot, sliced into round shapes
7.05 ounce (200 gm) Spaghetti
1/4 tsp Black Pepper, coarsely ground

Steps:

  • Chop the chicken into bite size pieces and boil in 3 cups of water along with the stock or the bouillon, garlic, minced ginger, chopped onions, mushrooms, celery, soy sauce on high heat. (almost 5 mins)
  • Once the broth starts boiling bring down to medium heat and cook for about 15 minutes or little more. Turn to low and boil for another 25-30 mins for a better and tastier thukpa.
  • Add 3 more cup of water to the broth and bring to a boil on high heat (another 5 mins). Once the broth starts boiling add in the radish, carrots, broccoli florets, black pepper powder and cook for almost 3 mins.
  • Time to add the spaghetti now. (You can pre-boil the noodles for about 5-6 mins in 2 liter of water and then add them into the soup) Cook the soup for another 4-5 mins.
  • Finally, add in the chopped coriander, spring onions and turn off the heat. Stir in and let stand for a couple of minutes before serving them pipping hot right away.

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