 Thukpa - noodle soup of which thentuk is a type | |
| Type | Noodle soup |
|---|---|
| Place of origin | Amdo,Tibet |
| Region or state | Tibet,Nepal,Qinghai,Sichuan |
| Created by | Tibetan people |
| Main ingredients | Wheat flour,vegetables,meat (mutton oryak) |
Thenthuk (Tibetan:འཐེན་ཐུག་,Wylie:then thug) or hand-pulled noodle soup (thukpa), is a very commonnoodle soup inTibetan cuisine, especially inAmdo,Tibet[1][2] where it is served as dinner and sometimes lunch. The main ingredients are wheat flourdough, mixedvegetables and some pieces ofmutton or yak meat.[3] Vegetable thenthuk is a common modern-day option too.
Making the soup consists of mixing the flour, kneading the dough, chopping the vegetables and meat andboiling the soup.
The cook starts working with the dough when everything boiling in the soup is well cooked. They shape the dough, flatten it, pull it and cut it off, right into the boiling soup. As soon as this is finished, the noodle soup is ready to cool down and be served.
TheNepalese version of thukpa (Nepali:थुक्पा) contains chili powder, masalas, and noodles with gram and pea soup which gives it a hot and spicy flavor. The most typical Nepali thukpa is found inSankhuwasabha district. However, the thukpa found inKathmandu Valley is the same as that found in Tibet due to immigrant Tibetan refugees.
