A Comprehensive Guide to Making Tibetan Noodle Soup - Bhoethuk
Making a Tibetan noodle soup from scratch needs some effort but it's definitely worth it! You won't be disappointed by its amazing flavour.
#bhoethuk #shithuk #thukpa
Veg Thukpa Soup | Winter Special Recipe | ठंड के मौसम में बनाइए वेज थूकपा सूप | Chef Sanjyot Keer
Full written recipe for Veg Thukpa
Prep time: 20-25 minutes
Cooking time: 15-20 minutes
Serves: 3-4 people
Noodles
Ingredients:
• Noodles 1 packet (150g)
• Water For boiling
• Oil 1 tbsp
• Salt to taste
Method:
• Add water to a pot, set it on a high flame and bring it to boil, then break the noodles and add it to the boiling water and add salt to taste.
• Let the noodles cook in boiling water until they become soft boil, once it becomes soft switch off the flame and rest them for a while.
• Once you feel the noodles are ready or cooked enough use a sieve and strain the water.
• Drizzle some oil over the cooked noodles and mix well to coat the noodles with oil. Keep them aside to be served alter with the thukpa.
Thukpa
Ingredients:
• Oil 1 tbsp
• Ginger 1 inch chopped
• Lehsun (garlic) 1 tbsp chopped
• Hari mirchi (green chillies) 2-3 diagonally cut
• Fresh coriander stalk finely chopped
• Onions 1/3 cup sliced
• Tomatoes 1/3 cup sliced
• Powdered spices:
1. Turmeric (haldi) powder ¼ tsp
2. Red chilli powder 1 tsp
3. Jeera powder 1 tsp
4. Garam masala 1 tsp
5. Sichuan pepper corn powder 1 pinch
• Veg stock / Hot water 1 litre
• Carrots 1/3 cup julienned
• Red bell pepper 1/3 cup julienned
• Green capsicum 1/3 cup julienned
• Yellow bell pepper 1/3 cup julienned
• Mushroom 1/3 cup sliced
• Cabbage 1/3 cup shredded
• Soy sauce 2 tsp
• Salt to taste
• Black pepper powder 1 pinch
• Vinegar / Lime juice 1 tsp
• Fresh coriander small handful roughly chopped
• Fresh spring onion greens 1/3 cup chopped
Method:
• Set a wok on medium heat, let the wok heat nicely, lower the flame, add oil and heat it well.
• Further add ginger, garlic and green chillies, cook them on high flame for a few minutes.
• Then add the sliced onions and stir and cook for a minute on medium high flame until the onions become translucent.
• Further, add the tomatoes and cook on high flame for a minute.
• Now, add all the powdered spices and cook them on high flame for a minute.
• Add hot stock to the wok and bring it to a boil, once it starts to boil add all the vegetables, soy sauce, salt to taste and black pepper powder. Stir well and cook for 2-3 minutes. Remember to keep the crunchiness of the veggies so do not overcook them.
• Finish it by adding lemon juice, fresh coriander and fresh spring onion greens and stir once.
• Your thukpa soup is ready. Serve hot with cooked noodles and momo chutney.
Momo chutney
Ingredients:
• Tomatoes 3 medium sized
• Whole dry red chillies 15-16 nos
• Fresh Coriander small handful roughly chopped
• Spring Onions 3 tbsp
• Green chillies 3-4 nos
• Garlic 8-10 cloves
• Sugar 1 pinch
• Salt to taste
• Lemon juice 1 tsp
Method:
• In a large bowl, soak the dry red chillies in hot water for 1 hour.
• Set a grill on the stove and roast the tomatoes on an open flame and char the skin from all sides, remove the tomatoes and keep in a bowl, cover it with a lid and let the tomatoes rest for a while. Doing this step will help to remove the skin efficiently.
• Now take a tong, peel the skin of the tomatoes and cut them into 2 halves and keep it aside
• In a food processor or a mixer grinder, add the coriander leaves, and the remaining ingredients of the chutney, use pulse mode and grind into a semi coarse chutney, you can also choose to keep the texture of the chutney fine. Your spicy momo chutney is ready.
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सर्दियों में बनाओ गरमागरम सूप | Tibetan Veg Thukpa | Soup Recipes | Ajay Chopra
चलिए आज बनाते है हैं एक स्वादिष्ट Tibetan Thukpa Soup Recipe ! इस Video देखिए और सीखिए कैसे बनाएं मजेदार और Tasty soup, Noodle के साथ में!???????? #TibetanThukpa #ChefAjayChopra #DeliciousRecipes
#thukpa #soup #souprecipe #souprecipes #howtomakesoup #soupathome #chinesesoup #thukparecipe #vegthukpa #vegthukparecipes #recipesinhindi #ajaychoprarecipes
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Veg thukpa
Portion servings: 4-5 pax
Preparation time: 10 mins
Cooking time: 40 mins
Calories: 392 kcal per portion
Ingredients:
Noodles 3 packets
Water as required
Salt 1 tsp
Oil 1 tsp
For stock
Vegetable trimming
Water
Garlic 4-5 cloves
Oil 1 tsp
Mustard oil 1 tsp
Ginger chopped 1 tsp
Garlic chopped 1 tbsp
Green chilli chopped 1 tsp
Coriander stem chopped 1 tsp
Soya sauce 1 tbsp
Cabbage shredded 1 cup
Carrot juliennes ½ cup
Onion sliced ½ cup
Capsicum yellow juliennes ¼ cup
Capsicum red juliennes ¼ cup
Mushroom sliced ½ cup
Tomato slices ½ cup
Salt 1 tsp
Turmeric powder ½ tsp
Red chilli powder ½ tsp
Spring onion chopped ¼ cup
For tomato chutney:
Tomatoes 3 pcs
Dry red chillies boiled 10-12 pcs
Coriander ¼ cup
Green chilli 4-5 pcs
Garlic 7-8 cloves
Spring onion ¼ cup
Lemon 1 pc
Method:
Tomato Chutney Recipe:
Place tomatoes on a grill over a gas range and roast them until the skin chars.
Once done, remove the tomatoes from the grill and peel off the charred skin.
In a mixer jar, combine the roasted tomatoes with boiled red chilies, coriander, green chilli, garlic, spring onion greens, lemon juice, and a pinch of salt. Coarsely grind the ingredients to make the chutney.
Your tomato chutney is now ready to accompany the Thukpa.
Thukpa Recipe:
Start by boiling water in a large pot. Add salt, a dash of oil, and noodles. Cook until the noodles are tender.
Once the noodles are cooked, strain them, and set aside the strained water for later use. Drizzle a bit of oil over the noodles to prevent sticking.
In a pressure cooker, add vegetable trimmings, garlic, and water. Cook for 2 whistles to create a flavorful vegetable stock.
Heat a pan, add oil, mustard oil, and ginger. Sauté until fragrant.
Add chopped garlic and sauté until it turns golden brown.
Incorporate chopped green chilli, chopped coriander stems, and soy sauce. Sauté the mixture.
Add shredded cabbage, julienne carrots, sliced onions, red capsicum, and yellow capsicum. Continue sautéing.
Include sliced mushrooms and tomato julienne. Cook until they soften.
Season with salt, turmeric powder, red chilli powder, and chopped spring onions. Sauté further.
Strain the stock from the pressure cooker directly into the pan. Also, add the strained water from the boiled noodles and mix.
Bring the mixture to a boil, then cover the pan with a lid and let it simmer for 2-3 minutes. Your Thukpa stock is ready.
To serve, take a plate, place the boiled noodles, pour the Thukpa veggies and stock over them, and top it with sliced onions, chopped coriander, chopped spring onions, and tomato chutney.
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Intro: 0:00
Preparation: 0:31
Plating: 6:22
Tasting: 7:36
Outro: 7:55
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Ingredients of this recipe are:
1. Meat
2. Sichuan pepper
3. Salt
4. water
5. Tsampa
6. Coriander leaves
Disclaimer:
This cooking tutorials are only for educational purpose and there may have some variations from the original and local foods of respective regions. Here I am sharing my own version of recipes that I learned through different people and platforms.
Eat healthy and stay healthy.
Mokthuk | Tibetan Soup | Soup Recipes | Monsoon ka Mazza | Episode 16 | Sanjeev Kapoor Khazana
An important part of the Tibetan cuisine, this is one dish has spicy soup and dumplings making it one slurpy dish with momos to gobble down. Enjoy this double mazzedar recipe, which includes scrumptious momos in a steamy, spicy soup. Isme aap apni pasand ke veggies bhi add kar sakte hai to make it more wholesome and nutritious.
MOKTHUK (TIBETAN MOMO SOUP)
Ingredients
Read-made momo dough made with 1 cup refined flour
Crunchy chilli oil to serve
Fresh coriander sprigs for garnish
Stock
200 grams chicken bones
1 tbsp oil
1 medium onion, diced and layers separated
1 small carrot, peeled and roughly chopped
3 inch celery stick, roughly chopped
¼ cup chopped leeks
12-15 black peppercorns
Stuffing
200 grams chicken mince (keema)
½ tbsp finely chopped ginger
½ tbsp finely chopped garlic
1-2 green chillies, finely chopped
Salt to taste
Crushed black peppercorns to taste
½ tsp dark soy sauce
1 spring onion, finely chopped with the greens
Soup
1 tbsp oil
1½ tsps garlic
2 tbsps finely chopped spring onions
1 medium carrot, peeled, vertically halved and thinly sliced
Salt to taste
10-12 pak choy, roughly torn
Method
1. To make the stock, heat oil in a deep pan. Add onion, carrot, celery stick, and leeks and mix well. Cook on high heat for 1-2 minutes.
2. Add chicken bones and sauté on high heat for 2-3 minutes. Add black peppercorns and mix well. Add 5-6 cups water and mix well. Cook till the mixture comes to a boil.
3. Collect the scum that forms on top of the mixture and discard it. Reduce the heat to medium and continue to cook 30-35 minutes.
4. To make the stuffing, take chicken mince in a bowl. Add ginger, garlic, green chillies, salt, crushed black peppercorns, dark soy sauce and spring onions and mix till well combined.
5. Knead the momo dough once, divide into small equal portions and shape each portion into a ball. To make the momo, take a dough ball and roll it into a small thin disc. Stuff with a portion of the chicken mixture and apply some water on the edges, lightly fold to shape it like a half moon, pleat one side and press on to the edge to seal.
6. Heat oil in a non-stick pan. Add garlic and spring onions and mix well. Add carrot and mix, cook on high heat for 1-2 minutes.
7. Strain the stock directly into the pan and mix well. Add salt, mix and cook till the mixture comes to a boil.
8. Gently slide in the momos and cook for 8-10 minutes on medium heat.
9. Add pak choy, mix and cook for 2-3 minutes. Transfer into serving bowl, drizzle crunchy chilli oil and garnish with fresh coriander sprigs. Serve hot.
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Delicious & Authentic Tibetan Thukpa Recipe》Thenthuk; Handpulled Tibetan Noodle Soup #tibetancooking
Learn how to make Thukpa the traditional Tibetan way. This recipe video shows you how to make Thenthuk; which is a hearty & delicious handpulled Tibetan noodle soup (thukpa).
Scroll down for Ingredient list & measurements.
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I share traditional & contemporary Tibetan recipes (in English) with an educational element explaining not just how to make a dish but also why for both culinary & cultural context.
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Noodle Ingredients:
All Purpose Flour: 2 cups
Water: 1/2 cup
Thukpa Broth Ingredients:
Oil: 3 tablespoons
Meat: 1 lb (if using chicken, I recommend NOT removing the skin for best broth flavor)
Onions 0.25 lbs (1 medium sized onion)
Tomatoes 0.5 lbs (2 med/large tomatoes)
Radish: 0.5 lbs (thin strips)
Garlic/Ginger: 1 tablespoon
Spinach: 1 cup
Erma: 1 teaspoon
Soy sauce: 2 tablespoon
Salt: Add to taste
Bones: Optional but recommend for amazing Thukpa soup taste.
Water: 8 cups
???? Stay tuned Coming up next; how to make Bhodcha (buttered tea); both the traditional way and the contemporary way. I also share food history and recipes on my instagram platform under the same name @himalayandumplings
???????????? To Subscribe to Tibetan recipes
???? About Himalayan Dumplings Channel:
I share traditional & contemporary Tibetan recipes (in English) with an educational element explaining not just how to make a dish but also why for both culinary & cultural context.
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