Thukpa Bhathuk (Tibetan Beef Noodle Soup)

Submitted by PanNan

"The key to this soup is the bhatsa noodles. They are similar to Italian gnochhi but have a little scoop shape which helps to hold the broth in each one. If you don't want to take the time to make the bhatsa, you can use noodles or pasta instead. You can also make this vegetarian by eliminating the beef and using vegetable bouillon. It can also easily be doubled to serve a family. The total time to make this soup is about an hour. Much of the prep time is done while the beef broth is simmering."

 

• Ready In: 1hr 45mins
• Ingredients: 12
• Serves: 2

ingredients

• 1⁄2 lb beef sirloin, cut in bite size pieces
• 2 garlic cloves, minced
• 1⁄3 medium onion, chopped
• 1 teaspoon beef bouillon
• 6 cups water, divided
• 2⁄3 of a large daikon radish, chopped
• 1 stalk green onion, chopped
• 1 cup cilantro, chopped
• 5 cups spinach, roughly chopped. (Measure before chopping. No need to remove the stems.)
• 1 tomatoes, chopped
• 1 1⁄2 cups all-purpose white flour
• 1⁄2 cup water

directions

1. Boil the beef in 3 cups of water with bouillon, garlic and onion. When the broth starts to boil, turn down to medium and cook for 20 minutes. After 20 minutes, turn down to low, and simmer for another 30 minutes. The longer you cook this soup, basically, the better, so if you have time, let it continue to simmer.
2. Meanwhile, peel the daikon (a potato peeler works well) and chop off the ends. Chop the daikon into thin, narrow strips about as long as your finger. Soak the chopped daikon strips in water with 1 teaspoon of salt. Soak for a few minutes, swishing around with your hand. Rinse well, several times, to get rid of salt and bitterness. Set aside.
3. To prepare the dough, slowly add water to the flour and stir to incorporate and form a ball. Knead the ball a few minutes. Rub the ball between your hands to make a thick tube. Divide it into four pieces. Starting with one piece, roll it between your hands to make a long thin rope of dough. Flour your work surface and place the rope on the flour to keep it from sticking. Repeat with the other three pieces of dough until you have four long ropes of dough.
4. To make the bhaksa, pinch off a piece of the rope of dough the size of the tip of your finger. Rub the dough with one finger in the palm of your hand to cause the little piece of dough to curl up. These little scooped pieces of dough are your bhatsa. Place them back on the floured work surface, adding more flour if necessary to keep them from sticking. Repeat until all the dough ropes have been used to make the bhatsa.
5. When the beef has simmered for a sufficient period of time, add another 3 cups of water to the beef and bring it to a boil. When boiling, add the daikon strips and boil 2 - 3 minutes. Add the bhatsa and boil for 5 minutes. When the bhatsa is ready, it will rise to the top.
6. Just before serving, add chopped spinach, cilantro, green onion, and tomato. These final ingredients should be fresh and not cooked through when served.