Earthy Tibetan Thukpa with Noodles and Yak Cheese

Name: Earthy Tibetan Thukpa with Noodles and Yak Cheese
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Soup
Ingredients: Vegetable oil; Onion; Carrot; Garlic; Ginger; Stock; Cinnamon stick; Cloves; Rice noodles; Salt; Cabbage; Bell pepper; Snow peas; Tomatoes; Yak cheese; Fresh cilantro

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

Vegetable oil

1 tablespoon

Onion

1 diced

Carrot

2 diced

Garlic

3 cloves, minced

Ginger

1 tablespoon, grated

Stock

8 cups vegetable or chicken

Cinnamon stick

Cloves

For the Noodles

Rice noodles

200g, soaked in warm water

Salt

1 teaspoon

For the Vegetables

Cabbage

1 cup, shredded

Bell pepper

1, julienned

Snow peas

1 cup, trimmed

Tomatoes

2, chopped

For the Garnish

Yak cheese

100g, crumbled

Fresh cilantro

1/4 cup, chopped

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