Earthy Tibetan Thukpa with Noodles and Yak Cheese
A Heartwarming Tibetan Noodle Soup
This comforting Tibetan Thukpa combines robust flavors and delightful textures with fresh vegetables, savory broth, tender noodles, and rich yak cheese.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Broth
For the Noodles
For the Vegetables
For the Garnish
Preparation
Marinating the Broth Base
Heat the oil
In a large pot, heat vegetable oil over medium heat.
Sauté onions, carrots, garlic, and ginger
Add onions, carrots, garlic, and ginger. Sauté until onions are translucent.
Add spices
Stir in the cinnamon stick and cloves.
Ensure the cloves are removed from the broth before serving to avoid a bitter bite.
Preparing the Noodles
Soak the noodles
Soak rice noodles in warm water for 30 minutes or until pliable.
Drain the noodles
Drain and set aside.
Season the noodles
Season with salt before adding to the broth.
Cooking Process
Simmer the broth
Add stock to the sautéed veggies and bring to a boil. Reduce to simmer for 45 minutes.
Blanch the vegetables
In a separate pot, quickly blanch cabbage, bell pepper, snow peas, and tomatoes for 2 minutes.
Finish the noodles
Add soaked noodles to the simmering broth for the last 5 minutes of cooking.
Plating & Serving
Earthy Tibetan Thukpa with Noodles and Yak Cheese
Earthy Tibetan Thukpa with Noodles and Yak Cheese
Plating the Thukpa
Ladle the thukpa into deep bowls, ensuring an even distribution of noodles, vegetables, and broth. Finish with crumbled yak cheese and a sprinkle of fresh cilantro.