A Tibetan noodle soup influenced by Sichuan and Nepalese cuisine, thukpa is a staple comfort dish on the Tibetan Plateau, especially valued in cold high mountain climates.
International
Thukpa
Traditional Tibetan Thukpa - Noodle Soup with Meat and Vegetables, Authentic Step by Step Recipe.
- Tibet
- Main course
- Light
- High protein
- Low fat
- easy
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 380 kcal
- Protein 24 g
- Carbohydrates 46 g
- Fat 10 g
Story behind the dish
Preparation
Thukpa is a Tibetan preparation with easy difficulty. Reserve about 50 minutes in total (20 for mise en place and preparation, 30 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 300 g fresh or dried noodles.
- Have ready: 300 g of beef or chicken in strips.
- Have ready: 1 onion.
- Have ready: 2 tomatoes.
- Have ready: 2 cloves of garlic.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Saute the onion
Sauté the onion, garlic and ginger in oil until they release their aroma. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
-
Add the meat and brown well.
Add the meat and brown well. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
-
Add the chopped tomato and cook until it dissolves.
Add the chopped tomato and cook until it falls apart. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Pour the broth
Pour in the broth, add the sliced carrot and cook for 15-20 minutes. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Add the noodles and bok choy during the last 5-8 minutes of cooking.
Add the noodles and bok choy the last 5-8 minutes of cooking. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Adjust the salt and serve hot with fresh cilantro.
Adjust the salt and serve hot with fresh cilantro. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- It is a very versatile dish, adapt the vegetables to what you have available.
- Fresh noodles cook very quickly, keep an eye on them so they don't overcook.
Variations
- Vegetarian Thukpa.
- Version with whole wheat noodles, more traditional.
Community
Kitchen conversations
Share how it turned out, ask questions, or reply to other cooks.
Be the first to share your experience with this recipe.