thenthuk
Sign in to savethumb|Tibetan meal (clockwise from top) tingmo steamed bread, thenthuk noodle soup, momos in soup and vegetable gravy, with condiments in center
Wikidata facts
- Subclass of
- food
- Country of origin
- Tibet
- Material used
- wheat flour
- Image
- Thukpa, Tibetan noodle in Osaka, Japan.jpg
Sources (2)
via Wikidata · CC0
~1 min read
Encyclopedic overview
4 sectionsContents
- Preparation
- Nepalese thukpa
- See also
- References
thumb|Tibetan meal (clockwise from top) tingmo steamed bread, thenthuk noodle soup, momos in soup and vegetable gravy, with condiments in center
Thenthuk () or hand-pulled noodle soup (thukpa), is a very common noodle soup in Tibetan cuisine, especially in Amdo, Tibet where it is served as dinner and sometimes lunch. The main ingredients are wheat flour dough, mixed vegetables and some pieces of mutton or yak meat. Vegetable thenthuk is a common modern-day option too.
Excerpted from Wikipedia’s “thenthuk” article, available under the CC BY-SA 4.0 licence.