Stewed Tibetan Guthuk Noodle Soup with Dumpling Filling

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

A warming Tibetan noodle soup featuring hand-pulled noodles and a savory pork-vegetable dumpling filling, traditionally served during Tibetan New Year. This Asian-inspired soup recipe, ready in about 60 minutes, pairs all-purpose flour, warm water, ground pork for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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

• 2 cups all-purpose flour
• 3/4 cup warm water
• 8 oz ground pork
• 1 cup, finely diced daikon radish
• 1/2 cup, chopped shiitake mushrooms
• 3 stalks, finely chopped green onions
• 3, minced garlic cloves
• 1 tbsp, minced ginger
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 6 cups vegetable broth
• 1 tsp salt
• 1/2 tsp white pepper

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Instructions

1. Step 1: In a bowl, combine 2 cups all-purpose flour with 3/4 cup warm water; mix and knead for 7 minutes until smooth. Cover and let rest for 30 minutes.
2. Step 2: In another bowl, mix 8 oz ground pork, 1 cup finely diced daikon radish, 1/2 cup chopped shiitake mushrooms, 3 finely chopped green onions, 3 minced garlic cloves, 1 tbsp minced ginger, 2 tbsp soy sauce, and 1 tsp sesame oil until well combined.
3. Step 3: Roll dough into a log and cut into 1-inch pieces. Roll each into a thin circle about 3 inches in diameter. Place 1 tsp of filling in the center of each wrapper and pinch edges to seal into half-moon dumplings.
4. Step 4: Bring 6 cups vegetable broth to a boil in a large pot. Add 1 tsp salt and 1/2 tsp white pepper. Add the dumplings and cook for 5-7 minutes until they float and are cooked through.
5. Step 5: Pull remaining dough into thin noodles roughly 1/4 inch wide and add to the broth. Cook for 3 more minutes until noodles are tender. Serve hot.