Earthy Tibetan Thukpa with Noodles and Yak Cheese
This comforting Tibetan Thukpa combines robust flavors and delightful textures with fresh vegetables, savory broth, tender noodles, and rich yak cheese.
Preparation
Get these tasks done before you start cooking.
Marinating the Broth Base
- 1
Heat the oil
In a large pot, heat vegetable oil over medium heat.
- 2
Sauté onions, carrots, garlic, and ginger
Add onions, carrots, garlic, and ginger. Sauté until onions are translucent.
- 3
Add spices
Stir in the cinnamon stick and cloves.
Tip: Ensure the cloves are removed from the broth before serving to avoid a bitter bite.
Preparing the Noodles
- 1
Soak the noodles
Soak rice noodles in warm water for 30 minutes or until pliable.
- 2
Drain the noodles
Drain and set aside.
- 3
Season the noodles
Season with salt before adding to the broth.
How to Make Earthy Tibetan Thukpa with Noodles and Yak Cheese
Total time: 2 h · Yields 4 servings
- 1
Simmer the broth
Add stock to the sautéed veggies and bring to a boil. Reduce to simmer for 45 minutes.
- 2
Blanch the vegetables
In a separate pot, quickly blanch cabbage, bell pepper, snow peas, and tomatoes for 2 minutes.
- 3
Finish the noodles
Add soaked noodles to the simmering broth for the last 5 minutes of cooking.
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