Can I make this vegetarian?
Yes, omit the beef and use vegetable broth. Add extra vegetables or tofu for protein.
LUNCH
Tibetan Noodle Soup with Beef and Vegetables (Thukpa)
Warm up with a comforting bowl of Thukpa, a traditional Tibetan noodle soup featuring tender beef, fresh vegetables, and savory broth. This hearty recipe is perfect for a satisfying lunch or light dinner.
HOW TO MAKE IT
Let's cook.
01
Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium-high heat. Add the 1 pound of beef sirloin strips and cook until browned on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
02
Add the 1 medium chopped onion to the pot and cook until softened, about 3-4 minutes. Stir in the 2 minced garlic cloves and 1 inch of grated fresh ginger, cooking for another 1 minute until fragrant.
03
Pour in the 6 cups of beef broth, scraping any browned bits from the bottom of the pot. Bring the broth to a boil, then reduce heat to medium-low and simmer for 10 minutes.
04
Add the 1/2 cup of diced carrots and 1/2 cup of sliced cabbage to the simmering broth. Cook for 5 minutes, or until the vegetables are tender-crisp.
05
Return the cooked beef to the pot. Add the 4 ounces of egg noodles and cook according to package directions, typically 3-5 minutes, until al dente.
06
Season the soup with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, adjusting to your taste. Ladle the hot Thukpa into bowls and garnish with 1/4 cup of fresh chopped cilantro before serving.
About This Recipe
Warm up with a comforting bowl of Thukpa, a traditional Tibetan noodle soup featuring tender beef, fresh vegetables, and savory broth. This hearty recipe is perfect for a satisfying lunch or light dinner.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, consider adding a pinch of turmeric or a dash of soy sauce to the broth. Adjust the amount of ginger and garlic to your preference for a more pungent soup.
Easy Substitutions
Chicken or lamb can be used instead of beef. Feel free to add other vegetables like spinach, bell peppers, or mushrooms. Rice noodles or ramen noodles can replace egg noodles.
Storage & Reheating
Store leftover Thukpa in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat until warmed through. The noodles may absorb more broth upon reheating, so you might need to add a splash of extra broth or water.
Serving Suggestions
Serve hot with a side of chili oil for those who enjoy extra heat. A squeeze of fresh lime juice can brighten the flavors. Enjoy with a piece of crusty bread for dipping. Pair with a simple green salad for a complete meal.
Common Mistakes
Overcooking the noodles can make them mushy; add them only towards the end of cooking. Not browning the beef sufficiently can result in less flavor in the broth. Using too little seasoning can make the soup bland; taste and adjust salt and pepper as needed. Overcrowding the pot when browning beef can steam instead of sear it, so cook in batches if necessary.
Frequently Asked Questions
What kind of noodles are best for Thukpa?
Traditional Thukpa often uses handmade noodles, but thin egg noodles or even ramen noodles work well for convenience.
Can I freeze Thukpa?
It's best to freeze the broth and cooked beef/vegetables separately from the noodles. Cook fresh noodles when reheating for the best texture.
MORE TO KNOW
Thukpa is a versatile dish, and the key to its deliciousness lies in a flavorful broth and fresh ingredients. When preparing the beef, slicing it thinly against the grain ensures tenderness. Don't overcook the vegetables; they should retain a slight bite for texture. If you prefer a spicier soup, a pinch of red chili flakes or a dollop of chili oil can be added at the end.
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