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Recipe for Tibetan Noodle Soup, Thenthuk

Here is a recipe for Tibetan noodle soup, called thenthuk (འཐེན་ཐུག་). This comfort food is a common noodle soup in Tibetan cuisine, especially in Amdo, Tibet. Traditionally it would be made with mutton or yak meat. Links to four other recipes, including vegetarian momos, are at the bottom of this post.

Recipe for Tibetan noodle soup, Tibetan recipes, Tibetan soup, thenthuk,

Traditionally, thenthuk would be made with meat, but the nuns in India eat a vegetarian diet. This is a meat-optional recipe. Thenthuk is one particular kind of Tibetan noodle soup. It’s name means pull-noodle soup.

Tibetan noodle soups are generally called thukpa. Thenthuk (pronounced ten-took) is one kind of thukpa. It is easy and fun to make your own noodles.

You can download a PDF of the recipe here. At the end of the blog, there are links to other recipes for Tibetan food, including vegetarian momos.

Ingredients for Thenthuk

Serves 2

Noodle Dough

1 heaping cup all-purpose flour
1/2 cup water, room temperature
1/4 tsp salt and 1/4 tsp pepper
1 tsp oil

Broth

2 or 3 tbsp vegetable oil
1 clove garlic, finely chopped
1 tbsp ginger, finely minced
1 small onion, chopped
1 carrot, chopped into thin strips
1 large tomato, roughly chopped
4 to 5 cups vegetable or other stock
2 green/spring onions, chopped
cilantro, a few sprigs, roughly chopped
handful of spinach
soy sauce or salt to taste

Recipe for Tibetan noodle soup, Tibetan recipes, Tibetan soup, thenthuk, ingredients for Tibetan noodle soup

Ingredients for Tibetan noodle soup, thenthuk.

Noodle Instructions

In a bowl, combine the dough ingredients, mix well and then knead for 4 minutes. Cover and leave to stand for 5 minutes. Roll or flatten out the dough and cut into long strips and then make the broth.

Soup Instructions

In a large pot on medium heat, sauté garlic, ginger, and onion in oil for 1 minute. Add carrots and tomato and gently sauté for one minute. Add most of the stock and bring to a boil. Adjust the amount of stock later depending on the soup to noodle ratio you prefer.

Put the noodle in the soup by draping the strips over your hand and tearing off pieces of about an inch in size, throwing them into the boiling soup. Cook for 2 minutes until the noodles are cooked and the stock is boiling. Add the chopped green onions, cilantro, and spinach and cook for about 30 seconds. Season with soy sauce or salt. Serve immediately.

Other Tibetan Recipes

We have four other Tibetan recipes on our blog:
Recipe for vegetarian momos
Recipe for Tibetan hot sauce
Recipe for Tibetan noodle soup, gyuthuk
Recipe for dal (Not a Tibetan dish, but one that is eaten often by monks and nuns in India)

Food for Thought: What Buddhist Nuns Eat

It’s just past 3 a.m. and the nuns on kitchen duty at Dolma Ling Nunnery in northern India are already hard at work boiling water and heating up griddles to prepare breakfast for about 280 nuns and staff.

In the shelter of the cowshed, the nunnery’s small herd of dairy cows are still asleep. The nuns will milk them around 6:30 a.m. and carry their sweet, fresh milk in pails to the kitchen, where it will be used to make both traditional Tibetan butter tea and Indian-style sweet tea.

In this blog post we’d like to take you behind the scenes at some of the seven nunneries in northern India supported through the Tibetan Nuns Project. We offer profound thanks to our sponsors of nuns whose generosity feeds over 700 nuns every day.

Chopping vegetables for about 280 people is a big job at Dolma Ling. The nuns take turns on kitchen duty. This photo and the above kitchen photo are courtesy of Brian Harris.

For 2,500 years, since the time of the Buddha, nuns and monks have relied on the generous support of the lay community for their daily food. The practice of generosity (dana) is the first of the perfections or paramitas in both Mahayana and Theravada Buddhism. Offering food to monastics is a meritorious act. As Milarepa, the great Tibetan yogi and poet, said, “The practitioner and benefactor offering food create the cause to achieve enlightenment together.”

It’s long before dawn when the nuns assemble in the kitchen to start preparing breakfast. Meals are prepared collectively in the nunnery kitchens. Photo courtesy of Brian Harris.

In countries like Thailand, where Theravada Buddhism is practiced, monks and nuns go on daily alms rounds, carrying their alms bowls and accepting offerings of food from the local community. Continue reading