Thukpa
The Himalayan noodle soup: hand-pulled or rolled noodles in a spiced meat and vegetable broth, carried from Tibet into every mountain teahouse. Ingredients: wheat noodles, yak, buffalo or chicken, potatoes, carrots, spinach, onion, garlic, ginger, turmeric, cumin, Sichuan pepper, soy, cilantro.
What it is
The Himalayan noodle soup: hand-pulled or rolled noodles in a spiced meat and vegetable broth, carried from Tibet into every mountain teahouse. Ingredients: wheat noodles, yak, buffalo or chicken, potatoes, carrots, spinach, onion, garlic, ginger, turmeric, cumin, Sichuan pepper, soy, cilantro. Recipe: 1) Make a fragrant broth with meat and bones. 2) Add vegetables. 3) Cook the noodles in the broth. 4) Finish with garlic, spices and greens. Serve: steaming at altitude — thukpa is the warm heart of Sherpa and Thakali kitchens. Flavor: hearty, spiced, restorative. History: thukpa came over the Himalaya with Tibetan culture; Nepal's Thakali cooks of Mustang made it a byword for hospitality on the trade routes. See also: Dal Bhat, Momos.
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World Cuisines
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