Savory Tibetan Thenthuk with Spinach and Mint Broth
A comforting, hearty bowl of Tibetan hand-pulled noodle soup in a fragrant spinach and mint broth.
Preparation
Get these tasks done before you start cooking.
Preparing the Dough
- 1
Mix the Dough
In a large bowl, mix flour and salt. Gradually add lukewarm water, combining until a dough forms.
- 2
Knead and Rest
Knead until smooth and elastic, about 10 minutes. Cover with a damp cloth and set aside.
Preparing the Broth
- 1
Boil Stock
In a large pot, bring stock to a boil.
- 2
Season and Simmer
Add garlic, ginger, soy sauce, and sesame oil. Let it simmer for 10 minutes.
- 3
Add Greens
Incorporate spinach and mint, stirring until spinach wilts.
Tip: Be careful not to overcook the spinach to maintain its vibrant green color. Pro Tip: Infuse the broth with kombu for added umami flavor.
How to Make Savory Tibetan Thenthuk with Spinach and Mint Broth
Total time: 2 h · Yields 4 servings
- 1
Stretching Noodles
Roll out dough thinly and gently pull into pieces.
- 2
Cooking Noodles
Add the hand-pulled noodles to the simmering broth.
- 3
Adding Vegetables
Stir in carrots, potatoes, cabbage, and onions. Simmer until veggies and noodles are tender.
Chef's Tips
Further reading
Frequently asked questions
Can I use whole wheat flour for the noodles?
Yes, but the texture will be denser; balance with a half-and-half mix for better elasticity.
How should I store leftovers?
Keep in an airtight container in the refrigerator for up to 2 days.
Can this dish be made vegetarian?
Absolutely, use vegetable stock instead of chicken stock.
What can I use if I can't find napa cabbage?
Regular green cabbage or bok choy are great substitutes.
How do I reheat the Thenthuk?
Gently rewarm on the stove in a pot over low heat, adding a bit more stock if needed.
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