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Name: Thukpa
Total time: 1 h 10 min
Yield: Serves 4
Cuisine: Tibet
Ingredients: 400 g mutton, bone-in; 300 g wheat noodles; 1 onion; 4 cloves garlic; 20 g fresh ginger; 1 tomato; 1 carrot; 150 g cabbage; 100 g spinach; 2 tbsp vegetable oil; 1 tsp Sichuan peppercorns; 1 tsp salt; 2 scallions

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Tibet1 h 10 minServes 4이전에 요리됨

Thukpa

ཐུག་པ་ · Thukpa

재료13

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

고기곡물채소양념·소스기타

만드는 법

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.
Lift out the meat, shred or chop it, and reserve the broth.
Heat the oil in a pan and fry the sliced onion, minced garlic, grated ginger, and lightly crushed Sichuan peppercorns until fragrant.
Add the chopped tomato, carrot, and cabbage and cook until they begin to soften.
Pour in the reserved broth, return the meat, season with salt, and simmer for 10 minutes.
Cook the noodles in the soup, or boil them separately and add them at the end, until just tender.
Stir in the spinach and cook for 1 minute.
Ladle into bowls and finish with sliced scallions.