Thenthuk Soup Recipe - Tibetan Style Noodle Soup
A vegetarian Asian recipe with whole wheat flour - (rice flour can also be used), instant oats (oatmeal), salt - to taste. Ready in 40 min, serves 3.
Curated byKavya Sharma🇮🇳
- 1
To make the noodles To begin making Combine all the ingredients for the noodles and knead it into a soft dough
water - to knead - 2
Rest it for about 20 minutes
- 3
Roll it flat and then cut into thin strips
- 4
Keep them aside covered with a cloth so that they do not go dry till you make your broth
- 5
To make the broth Heat a sauce with oil, add onions, ginger and garlic saute them till the onions are translucent
onion - sliced(1)inch ginger - chopped(1)cloves garlic - chopped(4)red chilli sauce(1 tablespoon)green chilli sauce(1 tablespoon)soy sauce(1 tablespoon) - 6
Then add in the chopped zucchini and saute well till it changes slight brown and gets caramelized
inch ginger - chopped(1)cloves garlic - chopped(4)tomato - chopped(1)green zucchini - chopped(1) - 7
At this point add in sufficient water required to have a soup consistency (about 2 cups of water)Bring it to boil, and then add in your sauces along with chopped tomatoes and check for seasonings
water - to kneadinch ginger - chopped(1)cloves garlic - chopped(4)tomato - chopped(1)green zucchini - chopped(1)red chilli sauce(1 tablespoon)green chilli sauce(1 tablespoon)soy sauce(1 tablespoon) - 8
To make the soup Once the soup start to boil ,then add the noodles strip into the boiling soup and stir Then add the spinach leaves (Optional)
- 9
The noodles will absorb water and thicken
water - to knead - 10
Garnish with Spring Onions and coriander leaves and serve Thenthuk Soup Recipe (Tibetan Style Noodle Soup) on itself
onion - sliced(1)
Nutrition Facts
Per serving
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Thenthuk Soup Recipe - Tibetan Style Noodle Soup
A vegetarian Asian recipe with whole wheat flour - (rice flour can also be used), instant oats (oatmeal), salt - to taste. Ready in 40 min, serves 3.
Curated byKavya Sharma🇮🇳
Directions
10 steps- 1
To make the noodles To begin making Combine all the ingredients for the noodles and knead it into a soft dough
water - to knead - 2
Rest it for about 20 minutes
- 3
Roll it flat and then cut into thin strips
- 4
Keep them aside covered with a cloth so that they do not go dry till you make your broth
- 5
To make the broth Heat a sauce with oil, add onions, ginger and garlic saute them till the onions are translucent
onion - sliced(1)inch ginger - chopped(1)cloves garlic - chopped(4)red chilli sauce(1 tablespoon)green chilli sauce(1 tablespoon)soy sauce(1 tablespoon) - 6
Then add in the chopped zucchini and saute well till it changes slight brown and gets caramelized
inch ginger - chopped(1)cloves garlic - chopped(4)tomato - chopped(1)green zucchini - chopped(1) - 7
At this point add in sufficient water required to have a soup consistency (about 2 cups of water)Bring it to boil, and then add in your sauces along with chopped tomatoes and check for seasonings
water - to kneadinch ginger - chopped(1)cloves garlic - chopped(4)tomato - chopped(1)green zucchini - chopped(1)red chilli sauce(1 tablespoon)green chilli sauce(1 tablespoon)soy sauce(1 tablespoon) - 8
To make the soup Once the soup start to boil ,then add the noodles strip into the boiling soup and stir Then add the spinach leaves (Optional)
- 9
The noodles will absorb water and thicken
water - to knead - 10
Garnish with Spring Onions and coriander leaves and serve Thenthuk Soup Recipe (Tibetan Style Noodle Soup) on itself
onion - sliced(1)
About this recipe
A vegetarian Asian recipe with whole wheat flour - (rice flour can also be used), instant oats (oatmeal), salt - to taste. Ready in 40 min, serves 3.
Nutrition Facts
Per serving (3 servings)
Rate this recipe
