Authentic Tibetan Thenthuk Soup Recipe

Ingredients

  • 200 grams of all-purpose flour
  • 1 tablespoon of vegetable oil
  • 1/2 teaspoon of salt
  • 100 grams of thinly sliced beef
  • 1 medium-sized onion, diced
  • 2 cloves of garlic, minced
  • 2 carrots, peeled and chopped
  • 2 stalks of celery, chopped
  • 1 liter of beef broth
  • 1 tablespoon of soy sauce
  • 1 teaspoon of ground black pepper
  • 2 green onions, chopped
  • 2 tablespoons of chopped fresh coriander

Steps and instructions

  1. In a large bowl, combine the all-purpose flour, vegetable oil, and salt. Gradually add in enough warm water to form a dough.
  2. Knead the dough for about 10 minutes until it becomes smooth and elastic. Cover it with a cloth and let it rest for 30 minutes.
  3. In a large saucepan, heat some oil over medium heat. Add the sliced beef, diced onion, and minced garlic. Cook until the beef is browned and the onion is translucent.
  4. Add the chopped carrots and celery to the saucepan. Continue to cook for another 5 minutes.
  5. Pour the beef broth into the saucepan. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
  6. While the soup is simmering, roll the rested dough into a thin sheet. Cut the dough into small, rectangular pieces.
  7. Add the dough pieces to the simmering soup. Cook for an additional 10 minutes.
  8. Stir in the soy sauce and ground black pepper.
  9. Just before serving, sprinkle the chopped green onions and fresh coriander over the soup.
  10. Stir the soup well to combine all the ingredients. Serve hot.

Tools for making

  • Large bowl - Used to mix the dough ingredients together.
  • Rolling pin - Used to roll out the dough into a thin sheet.
  • Knife - Used to thinly slice the beef.
  • Cutting board - Used as a surface for chopping vegetables.
  • Large saucepan - Used to cook the soup.
  • Wooden spoon - Used for stirring the soup ingredients.
  • Cloth - Used to cover the dough while it rests.

Recipe variations

  • Replace the all-purpose flour with whole wheat flour for a healthier option.
  • Substitute the beef with chicken or pork for a different protein choice.
  • For a meat-free option, omit the beef and add tofu or mushrooms instead.
  • Add different vegetables such as bell peppers, broccoli, or snow peas to create more variety.
  • Experiment with different spices and seasonings such as ginger, turmeric, or chili flakes to customize the flavor profile.
  • Try using vegetable broth instead of beef broth for a vegetarian or vegan version.
  • Make it gluten-free by using gluten-free flour and ensuring other ingredients are also gluten-free.
  • Add a teaspoon of sesame oil for an extra aromatic taste.
  • For a spicier kick, add some chili oil or hot sauce to the finished dish.
  • Garnish with toasted sesame seeds or crushed peanuts for added texture.

Recipe overview

Thenthuk is a traditional Tibetan noodle soup, perfect for warming up on a cold day. This hearty, nourishing dish is packed full of delicious ingredients including thinly sliced beef, fresh vegetables, and homemade noodles. The soup base is a flavorful mixture of beef broth, soy sauce, and various spices, ensuring each bite is full of taste. The highlight of this recipe is the homemade noodles, which are fun to make and add a lovely, comforting texture to the soup. The recipe concludes with a garnish of green onions and fresh coriander, providing a pop of color and a burst of freshness. Follow the step-by-step guide to create this delightful dish that is sure to be a crowd-pleaser.

Common questions

  1. Can I use whole wheat flour instead of all-purpose flour? Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that it may result in a slightly denser texture.
  2. Can I use a different type of meat? Absolutely! While beef is traditional, you can use other meats like chicken, pork, or even tofu for a vegetarian option.
  3. Can I add other vegetables to the soup? Certainly! Thenthuk is versatile, and you can add vegetables like broccoli, mushrooms, or bell peppers according to your preference.
  4. Can I make this recipe vegetarian or vegan? Yes, you can easily make this recipe vegetarian by omitting the beef and using vegetable broth instead. To make it vegan, ensure that all ingredients, including the soy sauce, are vegan-friendly.
  5. Can I make the dough ahead of time? Yes, you can prepare the dough in advance and store it in the refrigerator until ready to use. Just make sure to bring it to room temperature before rolling and cutting.
  6. How can I store the leftover soup? Allow the soup to cool completely and transfer it to an airtight container. Store it in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
  7. Can I freeze the soup? Yes, you can freeze the soup for up to 3 months. Ensure it is stored in a freezer-safe container. Thaw overnight in the refrigerator and reheat before serving.

Serving dishes and utensils

  • Large Bowl - Used for mixing the dough
  • Cloth - Used to cover the dough while it rests
  • Large Saucepan - Used for cooking the soup
  • Knife - Used for slicing the beef and chopping the vegetables
  • Cutting Board - Used as a surface for chopping and slicing
  • Rolling Pin - Used to roll out the dough
  • Soup Ladle - Used for serving the soup
  • Soup Bowls - Used for serving individual portions of the soup
  • Spoons - Used for eating the soup
  • Chopping Knife - Used for chopping the green onions and coriander
  • Soup Pot - Used for simmering the soup

Origin stories

In the heart of the Tibetan Plateau, where the weather can be harsh and the landscapes are dominated by formidable mountains, a heartwarming dish known as Thenthuk has been sustaining the locals for generations. Born out of necessity and resourcefulness, Thenthuk, meaning 'pull dough' in Tibetan, is a simple yet nourishing soup made with hand-pulled dough, meat, and vegetables. At the end of a long day of working in the fields or herding yaks across the vast plains, there's nothing quite like a steaming bowl of Thenthuk to revive the spirits. The act of pulling the dough into the soup is not only a culinary technique but a symbolic practice believed to bring good luck and prosperity. Every slurp is a testament to the Tibetan people's resilience and their ability to create something delicious and warming out of humble ingredients.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.