|Place of origin||Tibet|
|Region or state||Tibet's autonomous region, Qinghai, Sichuan in PRC|
|Main ingredients||Wheat flour, vegetables, meat (mutton or yak)|
|Cookbook: Thenthuk Media: Thenthuk|
Thenthuk (Tibetan: འཐེན་ཐུག་, Wylie: 'then thug) or hand pulled noodle soup, is a very common noodle soup in Tibetan cuisine, especially in Amdo, Tibet where it is served as dinner and sometimes lunch. The main ingredients are wheat flour dough, mixed vegetables and some pieces of mutton or yak meat. Vegetable thenthuk is a common modern day option too.
Making the soup consists of mixing the flour, kneading the dough, chopping the vegetables and meat and boiling the soup.
Start working with the dough when you are sure that everything boiling in the soup is well cooked. Shaping the dough and flattening it and then pulling and cutting it off, all at the same time, right into the boiling soup. As soon as you are finished with the dough, the noodle soup is ready to cool down and be served.
The Nepalese version of Thukpa (Nepali: 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 district. However, the thukpa found in Kathmandu Valley is the same as that found in Tibet due to immigrant Tibetan refugees.
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