Thenthuk is a typical Tibetan noodle soup that keeps the nomads warm during the long Tibetan winters.
Ingredients
For the Dough
- One handful white flour you can use any kind of flour
- 100 ml Water room temperature
- 1/4 teaspoon Salt
- 1/4 teaspoon pepper
- 1 teaspoon Oil
For the broth
- 3 tablespoon Oil
- 1/2 teaspoon Salt
- 1 tablespoon garlic
- 1 tablespoon Ginger
- 1 large tomato roughly chopped
- 1 in small Onion choppedhalf
- 1 carrot chopped thinly
- 1 green pepper chopped
- 1 handful of cabbage sliced
- 1200 ml Water
- 1 tablespoon soy sauce
Instructions
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Combine the dough ingredients in a bowl, mixing well
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Kneed for 4 minutes.
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Cover the dough and leave to stand for 5 minutes (you can use any kind of cover) but don’t leave it for longer than 5 minutes or it will get too sticky.
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Flatten out the dough and cut into long strips and then make the soup mix.
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Take an empty dry pot and put on the heat
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Add the oil, salt, garlic and ginger for 30 seconds
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Then add the other ingredients
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Fry for 1 minute until the tomato is mashed then add 1200ml boiling water.
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Put the pasta strips in the soup by draping them over your arm and tearing strips off of about an inch in size,
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Alternatively make your dinner guests look foolish by getting them to do this instead.
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Cook for 2 minutes until the water is boiling again.
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Finally add 1tbsp soy sauce.