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Thenthuk Tibetan Soup Recipe

Thenthuk is an extremely popular noodle soup in Tibetan culinary art, particularly in Amdo, Tibet where it is served as dinner party and occasionally lunchtime. You can make it either with veggies or meat. When the wetness appears to envelope you, it is fantastic on a cold night. It is so nice and not have to determine or be meticulous, simply visualize yourself high in the Himalayan's on a cold night-time, sitting with household around a little stove and sharing a bowl of this soup.
For the dough.
1/4tsp salt
1/4 tsp pepper
One handful white flour
100ml water
1tsp oil

For the broth.
1 small onion, chopped in half
1 carrot, chopped thinly
1 green pepper, chopped
1 handful of cabbage, sliced
3tbsp oil
1/2tsp salt
1tbsp garlic
1tbsp ginger
1 large tomato, roughly chopped
1200ml Water
1tbsp Soy Sauce
1. Put together the dough ingredients in a bowl, stirring properly.
2. Kneed for 4 mins.
3. Leave and cover the dough to stand for 5 mins however do not leave it for a bit longer than 5 mins or it will get too sticky.
4. Squash out the dough and cut into long strips then make the soup combine.
5. Take an empty dry pot and place on the heat
6. Include the oil, salt, garlic and ginger for 30 secs or up until the garlic starts to snuff-colored.
7. Include the other ingredients.
8. Fry for 1 min up until the tomato is mashed then include 1200ml boiling water.
9. Place the pasta strips in the soup by curtaining them over your arm and cut strips off of roughly an inch in size.
10. Make your dinner time visitors look crazy by getting them to do this instead.
11. Cook for 2 mins up until the water is boiling again.
12. Include 1 tbsp soy sauce.

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