In Hindi
Thenthuk Recipe is a well-liked Tibetan-style noodle soup in North East India that includes both vegetables and rice or whole wheat noodles. Noodles made by hand are delicious, and when we make them at home, we are fully aware of every step of the process. Although ready-made noodles are sold in supermarkets, I opted to make my own at home in accordance with the recipe.
Depending on your desire, you may use either chicken broth or veggie broth. Here, vegetable broth is utilised. Dinner should consist of Thenthuk Soup (Tibetan Style Noodle Soup).
What is Thenthuk?
We’ll learn how to make Veg Thenthuk in this post.
In Bhutan, the noodle soup known as Thenthuk or Bathup is particularly popular. It was created in Finnibet.
While it is often known as Tibetan Thenthuk in other countries, it is known as Bathuk in Bhutanese cuisine.
The term Thenthuk is difficult to say for some people; it sounds like “ten” + “thoo” + “k.”
So as not to cause confusion, Bathup and Thenthuk are identical. Simply put, it is known as Thenthuk in Tibetan and Bathuk in Bhutanese.
Nowadays, whether it is vegetarian or not, the tastiest Thenthuk is made at hotels and restaurants.
Similarly, you may prepare the same or even tastier Thenthuk at home.
When should you eat Thenthuk?
In the past, this meal was typically served during the winter months since it keeps the body warm from the inside out.
This meal is hence quite popular in Himalayan nations.
However, there is no specific moment or season for this noodle soup; rather, its flavour improves over time.
In summary, you may now go everywhere in the Himalayan nations. serve at all times as breakfast, brunch, lunch, and supper.
Nutritional Worth
To be clear, individuals who are on a diet and are health-conscious enough always read the calories on the packets of the snacks or other food that they consume.
These are the calories that Thenthuk typically contains (then again it depends on the ingredients you use).
Serving size: 439 calories, 15g of fat (31% of total calories), 2g of saturated fat, 94mg of cholesterol, 23g of protein, 53g of carbohydrates, 7g of sugar, 5g of fiber, 1,555mg of sodium, 68mg of calcium, and 468mg of potassium.
The sort of foods you employ determines the calories, as I already said.
Use items with little or no fat content if you’re on a diet or are concerned about your health, and stay away from those with a lot of calories.
Thenthuk Recipe
Equipment
- 1 Bowl
- 1 cooking spud
- 1 One nonstick frying pan
- 1 Knife
Ingredients
For making thenthuk recipe noodles
- 1 Cup whole wheat flour
- Water as required
- Refined flour for dusting
- Salt as required
For making thenthuk recipe soup
- 1 Tbsp Sesame oil
- 1 Tbsp Garlic (finely chopped)
- 1 Inch Ginger (finely chopped)
- 2 Piece Green Chilli (finely chopped)
- 1 Piece Onion medium size (Cut in slice)
- 1 Peice Tomato medium size (cut into wedges)
- ¼ Cup Cabbage (shredded)
- ¼ Cup Carrot
- 7-8 Piece French beans (1-inch long)
- 4 Cup vegetable stock
- 8-10 Piece Morel mushrooms / gucchi
- 10-12 Piece Baby spinach leaves
- Few spinach leaves for garnish
- Spring onion for garnish
Instructions
For making thenthuk recipe step by step
- In a mixing bowl, combine flour and salt,and mix well. Knead till you get a stiff and smooth dough.
- Cover the dough with a damp cloth and rest for 30 minutes
- Take a handful of dough and roll it out into a large roti.
- Cut them into 2 cm wide noodles. Sprinkle flour to prevent them from sticking to each other.
Making thenthuk recipe soup
- Heat oil in a pot on medium-high heat.
- Add garlic, ginger, green chillies and sauté till fragrant.
- Add onions and sauté till they are translucent.
- Add tomato, cabbage, carrot, and beans and give it a quick stir on high flame.
- Turn the flame to medium and pour the vegetable stock, season with salt. Simmer for 5-6 minutes.
- Add the noodles and cook for 4-6 minutes or till they float to the top. Turn off the flame and add spinach leaves and soaked morels.
- Let the soup sit for 5-6 minutes.
- Portion out the soup in serving bowls and garnish with spinach leaves and spring onion. Serve hot
Video
Notes
- Don't add extra tomato since it will flavor the dish.
- Mix with a small amount of monosodium glutamate (Ajinomoto). It provides your food with a beefy flavor. The dish's secret spice is Ajinomoto.
How to Make Thenthuk Recipe Step by Step:
1. In a mixing bowl, combine flour and salt, and mix well. Knead till you get a stiff and smooth dough.
2. Cover the dough with a damp cloth and rest for 30 minutes.
3. Take a handful of dough and roll it out into a large roti.
4. Cut them into 2 cm wide noodles. Sprinkle flour to prevent them from sticking to each other
Making thenthuk recipe soup
1. Heat oil in a pot on medium-high heat.
2. Add garlic, ginger, and green chilies and sauté till fragrant.
3. Add onions and sauté till they are translucent.
4. Add tomato, cabbage, carrot, and beans and give it a quick stir on high flame.
5. Turn the flame to medium and pour the vegetable stock, season with salt. Simmer for 5-6 minutes.
6. Add the noodles and cook for 4-6 minutes or till they float to the top. Turn off the flame and add spinach leaves and soaked morels.
7. Let the soup sit for 5-6 minutes.
8. Portion out the soup in serving bowls and garnish with spinach leaves and spring onion. Serve hot
