Slow-Simmered Tibetan Thukpa Noodle Soup with Yak Broth

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

Hearty noodle soup featuring slow-simmered yak broth, soft hand-pulled noodles, and fresh vegetables for a warming mountain meal. This Asian-inspired soup recipe, ready in about 210 minutes, pairs yak bones, water, carrot, julienned for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 500 g yak bones
• 2 liters water
• 1 medium carrot, julienned
• 150 g bok choy, chopped
• 1 small onion, sliced
• 3 cloves garlic, minced
• 2 slices fresh ginger, sliced
• 2 tbsp soy sauce
• 200 g hand-pulled wheat noodles
• 2 tbsp scallions, thinly sliced
• 1 tbsp vegetable oil
• to taste salt
• to taste black pepper

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Instructions

1. Step 1: Place 500 g yak bones into a large pot with 2 liters of water, bring to a boil and then reduce to a low simmer; add 2 slices fresh ginger and simmer uncovered for 3 hours to extract rich flavors.
2. Step 2: Strain the broth into another pot, discard bones and ginger; season the broth with 2 tbsp soy sauce, salt, and black pepper to taste.
3. Step 3: Heat 1 tbsp vegetable oil in a pan over medium heat, add 1 small sliced onion and 3 minced garlic cloves, sauté for 4 minutes until fragrant and translucent.
4. Step 4: Add the sautéed onion and garlic to the simmering broth along with 1 medium julienned carrot and 150 g chopped bok choy; cook for 5 minutes until vegetables are tender.
5. Step 5: Meanwhile, cook 200 g hand-pulled wheat noodles in boiling water for 3-4 minutes until soft, drain and divide into serving bowls.
6. Step 6: Ladle the hot yak broth and vegetables over the noodles, garnish with 2 tbsp thinly sliced scallions, and serve immediately.