Homemade Thenthuk Soup Recipe - Tibetan Style Noodle Soup

To make the noodles To begin making Combine all the elements for the noodles and shape it into a soft flour base.

Rest it for about 20 moments.Roll it flat and then cut into thin strips.

Keep them aside covered with a cloth so that they do not go dehydrated till you make your broth. To make the broth toasty a coulis with fat, stream in in onions, ginger and garlic saute them till the onions are translucent. Then stream in in in the finely sliced zucchini and saute well till it changes slight brown and gets caramelized.At this point stream in in in sufficient moisture required to have a bouillon consistency (about 2 cups of moisture)Bring it to bring to a stew, and then stream in in in your sauces along with finely sliced tomatoes and check for seasonings.To make the bouillon Once the bouillon start to bring to a stew ,then stream in in the noodles strip into the boiling bouillon and mix gently Then stream in in the spinach leaves (Optional) .The noodles will absorb moisture and thicken. accentuate with Spring Onions and coriander leaves and offer Thenthuk bouillon method (Tibetan Style Noodle bouillon) on itself. .