As with Tibetan dumplings, Tibetan noodle soup or thukpa comes in many variations. Favored by locals for breakfast or as a snack, thukpa is a slow cooked nutrient dense broth made from yak bones that of course includes noodles. Typically, noodles are made from wheat, but the noodles may differ in shape and size. Depending on the cook, your noodle soup may come with long thin noodles, hand-pulled and diced pieces of noodle dough (a little like gnocchi), or wider, flat noodles. Noodle soup variations go by many names: thenthuk, thukpa barthuk, thukpa gyathuk, to name but a few, so it’s a case of choosing your own adventure depending on where you dine.
The soup itself is made by adding the noodles to a bowl of broth, then adding sliced or diced yak meat and chopped green onions, followed by seasoning with Tibetan pickled radish and Tibetan chili sauce. Pair up with a serve of Tibetan dumplings for the perfect snack or complete meal.
