Tukpa: Tibetan noodle soupAfter the recipe by Betty Jung in The Kopan Cookbook: Vegetarian Recipes from a Tibetan Monastery.
A traditional Tibetan dish, often served as the evening meal.
Contributed by webmaster
- ¼ C. butter
- 1½ Tbsp. fresh ginger root, minced
- 1½ Tbsp. fresh garlic, minced
- 1 c. red onion, diced
- 1 tsp. turmeric
- 1 tsp. curry powder
- 1 tsp. chili powder
- 1 tsp. Kopan masala (see below)
- 1 c. potato, parboiled and cubed
- 1 c. fresh tomatoes, chopped
- 4-5 c. water
- ¼ lb. fresh flat egg noodles (I use 1 9-oz. plastic pkg. egg linguine)
- ½ c. fresh spinach, chopped
- 1-2 Tbsp. soy sauce
- 1 tsp. salt
- ¼ tsp. ground black pepper
- Melt butter in a saucepan over medium heat.
- Add ginger, garlic, and red onion. Stir-fry over medium to medium-high heat for l minute.
- Add turmeric, curry powder, chili powder, and masala. Mix well and stir fry for ½ a minute.
- Add potatoes and tomatoes. Stir-fry 1 more minute.
- Add water and bring to a boil.
- Add egg noodles and boil for 5 minutes. Stir occasionally.
- Add spinach and boil for another 1-2 minutes. If soup is too thick, add more water.
- Season with soy sauce. Salt and pepper to taste.
- Remove from heat and serve hot.
Kopan MasalaA sweet aromatic mixture of dried spices used in many dishes at Kopan Monastery.
A commercial masala called "Garam Masala" is available in some stores.
IngredientsMakes ½ cup
- 1/3 c. coriander seeds
- ¼ c. cumin seeds
- 10 black cardamom pods, peeled
- 15 pale green cardamom pods, peeled
- 25 cloves
- 2 cinnamon sticks, broken up
- 1 tsp. black peppercorns
- ¼ tsp. fresh nutmeg, ground
- Mix together and grind finely, but not to powder, with a coffee grinder, spice grinder, mortar and pestle, rolling pin, or food processor.
- Store in an air-tight jar.