Healthy Thenthuk Recipe for Kids: Nutritious Tibetan Noodle Soup

Ingredients Required

For making noodles

• Wheat Flour or Rice Flour – 1 cup

• Salt – according to your taste

• Cooking oil – a little

• Water – to be added slowly

For making the broth

• Onion – 1 (sliced thinly)

• Chopped ginger – 1-inch size

• Chopped garlic – 4 to 5 cloves

• Tomato – 1 (chopped finely)

• Chopped cauliflower – 1

• Chopped cabbage – 1 (small-sized)

• Red chilli sauce – 1 tablespoon

• Green chilli sauce – 1 tablespoon

• Soy sauce - 1 tablespoon

Steps to Prepare

1. In a big bowl, mix all the ingredients needed for the noodles. Make a soft dough from them. Allow 20 to 30 minutes for the kneaded dough to settle.

2. Using your normal roti roller, roll the dough to make it flat. Cut very thin strips from the dough. Cover the strips with a slightly damp cloth while you make the broth.

3. In a saucepan, add 1 or 2 teaspoons of oil. First, slightly sauté the onions, ginger, and garlic.

4. Add the chopped vegetables (cauliflower and cabbage). Stir until the vegetables turn slightly soft.

5. Add 2 to 3 cups of water to the vegetables to get a soup-like dish. Let the contents boil on medium flame.

6. When the water starts boiling, add the finely chopped tomatoes and sauces to the broth.

7. As the broth boils, add the noodle strips gently. Stir well.

8. The noodle strips will start cooking in the broth, causing the sauce to thicken slightly.

9. Turn off the stove and garnish with coriander leaves, spring onions, etc.

Some variations

• Add chicken instead of vegetables.

• Add millet flour, powdered oats, etc., along with rice or wheat flour.

• Spinach leaves can be added when the broth begins to boil.