Thukpa

Ingredients

• Hand-pulled noodles or thick wheat noodles 300g
• Yak meat or beef 200g, thinly sliced
• Spinach or bok choy 200g
• Radish 100g, sliced
• Tomato 1, chopped
• Onion 1, sliced
• Ginger 15g, sliced
• Garlic 4 cloves
• Soy sauce 15ml
• Salt to taste
• Sichuan peppercorns 1 tsp
• Chili oil for serving

Cooking Steps

1. 1. Prepare the stock: Boil 1.5 liters of water with ginger, garlic, onion, and peppercorns. Cook for 15 minutes.
2. 2. Add the meat slices to the broth and cook for 10 minutes until tender.
3. 3. Add radish and tomatoes. Cook for 5 minutes until slightly softened.
4. 4. In another pot, boil noodles according to package directions or until al dente. flow away.
5. 5. Add spinach or bok choy to broth and cook for 1 minute until wilted.
6. 6. Place the noodles in a bowl, ladle out the hot soup, and top with the meat and vegetables. Drizzle with chili oil and serve.

Cultural Tips

In Tibet, Tuba is more than just food; it's a ritual. After praying or a long day at work, coming home to a steaming bowl of tupa is one of life's joys. Monks in Tibetan monasteries often serve tupas as part of their daily meals and are a common offering at religious gatherings.