Thenthuk () or hand-pulled noodle soup (

thukpa Thukpa ( Tibetan: ཐུག་པ; IPA: /tʰu(k̚)ˀ˥˥.pə˥˥/ ) is a Tibetan noodle soup, which originated in the eastern part of Tibet. ''Amdo thukpa'', especially '' thenthuk'', is a variant among the Indians, especially Ladakhis and the ...

), is a very common

noodle soup Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia, Southeast Asia and the Himalayan states of South Asia. Various types of noodles are used, such as ...

Tibetan cuisine Tibetan cuisine includes the culinary traditions and practices of the Tibetan people in the Tibet region. The cuisine reflects the Tibetan landscape of mountains and plateaus and includes influences from neighbors (including India and Nepal ...

, especially in

Amdo Amdo ( �am˥˥.to˥˥ zh , c = 安多 , p = Ānduō ), also known as Domey (), is one of the three traditional Tibetan regions. It encompasses a large area from the Machu (Yellow River) to the Drichu (Yangtze). Amdo is mostly coterminous wi ...

Tibet Tibet (; ''Böd''; ), or Greater Tibet, is a region in the western part of East Asia, covering much of the Tibetan Plateau and spanning about . It is the homeland of the Tibetan people. Also resident on the plateau are other ethnic groups s ...

where it is served as dinner and sometimes lunch. The main ingredients are wheat flour

dough Dough is a malleable, sometimes elastic paste made from flour (which itself is made from grains or from leguminous or chestnut crops). Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes ...

, mixed

vegetable Vegetables are edible parts of plants that are consumed by humans or other animals as food. This original meaning is still commonly used, and is applied to plants collectively to refer to all edible plant matter, including edible flower, flo ...

s and some pieces of

mutton Lamb and mutton, collectively sheep meat (or sheepmeat) is one of the most common meats around the world, taken from the domestic sheep, ''Ovis aries'', and generally divided into lamb, from sheep in their first year, hogget, from sheep in thei ...

or yak meat. Vegetable thenthuk is a common modern-day option too.

Preparation

Making the soup consists of mixing the flour, kneading the dough, chopping the vegetables and meat and

boiling Boiling or ebullition is the rapid phase transition from liquid to gas or vapor, vapour; the reverse of boiling is condensation. Boiling occurs when a liquid is heated to its boiling point, so that the vapour pressure of the liquid is equal to ...

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.

Nepalese thukpa

The

Nepal Nepal, officially the Federal Democratic Republic of Nepal, is a landlocked country in South Asia. It is mainly situated in the Himalayas, but also includes parts of the Indo-Gangetic Plain. It borders the Tibet Autonomous Region of China Ch ...

ese version of thukpa () 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 in Sankhuwasabha district. However, the thukpa found in

Kathmandu Valley The Kathmandu Valley (), also known as the Nepal Valley or Nepa Valley (, Newar language, Nepal Bhasa: 𑐣𑐾𑐥𑐵𑑅 𑐐𑐵𑑅, नेपाः गाः), National Capital Area, is a bowl-shaped valley located in the Himalayas, Hima ...

is the same as that found in Tibet due to immigrant Tibetan refugees.

References

Tibetan cuisine Nepalese cuisine Noodle soups {{soup-stub

Preparation

Nepalese thukpa

See also

References