 Thukpa - noodle soup of which thentuk is a type | |
| Type | Noodle soup |
|---|---|
| Place of origin | Tibet |
| Region or state | Tibet, Nepal, Qinghai, Sichuan |
| Main ingredients | Wheat flour, vegetables, meat (mutton or yak) |
Thenthuk (Tibetan: འཐེན་ཐུག་, Wylie: then thug) or hand-pulled noodle soup (thukpa), is a very common noodle soup in Tibetan cuisine, especially in Amdo, Tibet[1][2] 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.[3] Vegetable thenthuk is a common modern-day option too.
- ^ Dorjee, Tenzin (5 February 2019). "Celebrating the Tibetan New Year with Momos and More". Retrieved 8 May 2019.
- ^ "Recipe for Tibetan Noodle Soup, Thenthuk". Tibetan Nuns Project. 10 December 2018. Retrieved 8 May 2019.
- ^ Hauzel, Hoihnu (16 February 2016). "The Tale of Thukpa: What Lends Flavour to this Comforting Noodle Soup?". NDTV. Retrieved 8 May 2019.