Tibetan Noodle Soup - thenthuk

Here is a recipe for Tibetan noodle soup, called thenthuk (འཐེན་ཐུག་). This comfort food is a common noodle soup in Tibetan cuisine, especially in Amdo, Tibet. Traditionally it would be made with mutton or yak meat. Links to four other recipes, including vegetarian momos, are at the bottom of this post.

Traditionally, thenthuk would be made with meat, but the nuns in India eat a vegetarian diet. This is a meat-optional recipe. Thenthuk is one particular kind of Tibetan noodle soup. It’s name means pull-noodle soup.

Tibetan noodle soups are generally called thukpa. Thenthuk (pronounced ten-took) is one kind of thukpa. It is easy and fun to make your own noodles.

You can download a PDF of the recipe here. At the end of the blog, there are links to other recipes for Tibetan food, including vegetarian momos.

Ingredients for Thenthuk

Serves 2

Noodle Dough

1 heaping cup all-purpose flour
1/2 cup water, room temperature
1/4 tsp salt and 1/4 tsp pepper
1 tsp oil

Broth

2 or 3 tbsp vegetable oil
1 clove garlic, finely chopped
1 tbsp ginger, finely minced
1 small onion, chopped
1 carrot, chopped into thin strips
1 large tomato, roughly chopped
4 to 5 cups vegetable or other stock
2 green/spring onions, chopped
cilantro, a few sprigs, roughly chopped
handful of spinach
soy sauce or salt to taste

Ingredients for Tibetan noodle soup, thenthuk.

Noodle Instructions

In a bowl, combine the dough ingredients, mix well and then knead for 4 minutes. Cover and leave to stand for 5 minutes. Roll or flatten out the dough and cut into long strips and then make the broth.

Soup Instructions

In a large pot on medium heat, sauté garlic, ginger, and onion in oil for 1 minute. Add carrots and tomato and gently sauté for one minute. 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.

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. Cook for 2 minutes until the noodles are cooked and the stock is boiling. Add the chopped green onions, cilantro, and spinach and cook for about 30 seconds. Season with soy sauce or salt. Serve immediately.