Thukpa

ཐུག་པ་ · Thukpa

Ingredients13

• mutton, bone-in400 g
• wheat noodles300 g
• onion1
• garlic4 cloves
• fresh ginger20 g
• tomato1
• carrot1
• cabbage150 g
• spinach100 g
• vegetable oil2 tbsp
• Sichuan peppercorns1 tsp
• salt1 tsp
• scallions2

Method

1. Put the mutton in a pot with 1.5 L water, bring to a boil, skim the foam, and simmer until the meat is tender, about 45 minutes.
2. Lift out the meat, shred or chop it, and reserve the broth.
3. Heat the oil in a pan and fry the sliced onion, minced garlic, grated ginger, and lightly crushed Sichuan peppercorns until fragrant.
4. Add the chopped tomato, carrot, and cabbage and cook until they begin to soften.
5. Pour in the reserved broth, return the meat, season with salt, and simmer for 10 minutes.
6. Cook the noodles in the soup, or boil them separately and add them at the end, until just tender.
7. Stir in the spinach and cook for 1 minute.
8. Ladle into bowls and finish with sliced scallions.