← Nouns Cooking · Soup Pot

Ingredients

• 150 g plain flour
• 90 ml water, roughly
• 1 pinch Salt
• 1 tsp Vegetable oil
• 2 tbsp Vegetable oil
• ½ Onion, chopped
• 2 cloves Garlic, finely chopped
• 1 tbsp Ginger, finely chopped
• 1 Tomato, chopped
• 1 Carrot, cut into thin strips
• 100 g Daikon radish, thinly sliced (optional)
• 1.25 l vegetable stock
• 1 tbsp Soy sauce
• 1 handful Spinach
• 2 Spring onion, chopped
• 2 tbsp Coriander (cilantro), chopped
• 150 g beef, very thinly sliced (optional)
• 1 tsp chilli oil or Tibetan chilli sauce, to serve (optional)

Method

1. Mix the flour and salt in a bowl and add the water gradually, mixing by hand until it comes together. Knead for 4–5 min into a smooth, soft dough.
2. Divide into 4 pieces, roll each into a fat finger shape, rub with the oil and cover. Rest for 15 min so the dough relaxes and stretches easily.
3. Heat the oil in a pot over medium heat. Fry the onion, garlic and ginger (and the beef, if using) for 3 min, then add the tomato and carrot and cook for 2 min more.
4. Pour in the stock, add the soy sauce and daikon and bring to a rolling boil.
5. Take a piece of dough, flatten it between your fingers into a long ribbon, then pinch off thumb-size flat pieces straight into the boiling soup. Work fast so they cook evenly.
6. Boil for 2–3 min, until the noodles float and are cooked through. Stir in the spinach, spring onions and coriander for 30 seconds, season and serve with chilli on the side.

Tips

• If the dough snaps when you pull it, it needs a little longer to rest.
• Beef is common in Tibetan homes; add it with the onions, but then the soup is no longer vegetarian. Soy sauce contains wheat, as does the dough.

Sources

Written in our own words after cross-checking these recipes:

Tibetan Nuns Project Yowangdu Archana’s Kitchen