Slow-Simmered Tibetan Thukpa Noodle Soup with Yak Broth
Hearty noodle soup featuring slow-simmered yak broth, soft hand-pulled noodles, and fresh vegetables for a warming mountain meal. This asian-inspired soups ready in about 210 minutes pairs yak bones, liters water, medium 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 6: Ladle the hot yak broth and vegetables over the noodles, garnish with 2 tbsp thinly sliced scallions, and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Tibetan Thukpa Noodle Soup with Yak Broth take to make?
Total time is about 210 minutes (20 min prep + 190 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Simmered Tibetan Thukpa Noodle Soup with Yak Broth?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep yak bones from drying out.
Can I substitute ingredients in Slow-Simmered Tibetan Thukpa Noodle Soup with Yak Broth?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Simmered Tibetan Thukpa Noodle Soup with Yak Broth for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Simmered Tibetan Thukpa Noodle Soup with Yak Broth?
Asian soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
