Thentuk (Tibetan Noodle Soup)

🛒 Ingredients

• Wheat Flour 80 g · 291 kcal
• Water (for dough) 40 g · 0 kcal
• Beef (stewing) 80 g · 160 kcal
• Daikon Radish 60 g · 10 kcal
• Spinach 40 g · 9 kcal
• Tomato 40 g · 7 kcal
• Onion 25 g · 10 kcal
• Garlic 5 g · 7 kcal
• Ginger 5 g · 4 kcal
• Vegetable Oil 8 g · 72 kcal
• Soy Sauce 10 g · 7 kcal
• Vegetable Broth 200 g · 10 kcal
• Chili Powder 2 g · 6 kcal

👨‍🍳 Instructions

1. Prepare the noodle dough: Mix wheat flour with water and a pinch of salt until a firm dough forms; knead for 10-15 minutes, then cover and let rest for at least 30 minutes.
2. Slice the beef into thin strips; chop the daikon radish, spinach, tomato, onion, garlic, and ginger into small pieces.
3. Heat vegetable oil in a pot over medium-high heat. Sauté the chopped onion, garlic, and ginger until fragrant.
4. Add the beef strips and cook until browned. Stir in the chopped tomato, chili powder, and soy sauce, cooking for a few minutes.
5. Pour in the vegetable broth and bring to a simmer. Add the daikon radish and cook for 15-20 minutes, until tender.
6. Roll out the rested noodle dough thinly, then cut it into small squares or tear off small, irregular pieces to form the characteristic Thentuk noodles.
7. Add the prepared noodles and spinach to the simmering broth. Cook for about 3-5 minutes until the noodles are tender and the spinach is wilted.
8. Serve the Thentuk immediately in a deep bowl, optionally garnished with fresh cilantro or spring onions.