Thenthuk () or hand-pulled noodle soup (

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

), 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 a ...

Tibetan cuisine Tibetan cuisine includes the culinary traditions and practices and its peoples. The cuisine reflects the Tibetan landscape of mountains and plateaus and includes influences from neighbors (including India and Nepal where many Tibetans abide) ...

, especially in

Amdo Amdo ( �am˥˥.to˥˥ ) is one of the three traditional Tibetan regions, the others being U-Tsang in the west and Kham in the east. Ngari (including former Guge kingdom) in the north-west was incorporated into Ü-Tsang. Amdo is also the ...

Tibet Tibet (; ''Böd''; ) is a region in East Asia, covering much of the Tibetan Plateau and spanning about . It is the traditional homeland of the Tibetan people. Also resident on the plateau are some other ethnic groups such as Monpa, Taman ...

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

dough Dough is a thick, malleable, sometimes elastic paste 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 yeast or other leavenin ...

, mixed

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

s and some pieces of

mutton Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, ''Ovis aries''. A sheep in its first year is a lamb and its meat is also lamb. The meat from sheep in their second year is hogget. Older sheep meat is mutton. Gen ...

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 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 (; ne, :ne:नेपाल, नेपाल ), formerly the Federal Democratic Republic of Nepal ( ne, सङ्घीय लोकतान्त्रिक गणतन्त्र नेपाल ), is a landlocked country in S ...

ese version of thukpa ( ne, थुक्पा) 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 Sankhuwasabha District ( ne, सङ्खुवासभा जिल्ला ) is one of 14 districts of Province No. 1 of eastern Nepal. The district's area is 3,480 km2 with a population of 159,203 in 2001 and 158,742 in 2011. ...

district. However, the thukpa found in Kathmandu Valley 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