Thukpa Noodle Soup with Root Vegetables and Beef

A warming Tibetan-inspired soup featuring tender beef, earthy root vegetables, and a savory broth infused with traditional spices.

Cuisine: Asian

Category: Soups

Prep: 25 minutes. Cook: 35 minutes.

Serves 4.

Ingredients

• 12 oz beef
• 8 oz dried egg noodles
• 2 medium carrots
• 2 medium potatoes
• 1 medium onion
• 3 cloves garlic
• 1 inch fresh ginger
• 4 cups beef broth
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp ground cumin
• 1/2 tsp ground turmeric

Instructions

1. Step 1: Slice beef into 1/4-inch-thick strips and set aside. Dice carrots, potatoes, and onion into 1/2-inch cubes, mince garlic, and grate ginger.
2. Step 2: Heat 1 tbsp sesame oil in a large pot over medium-high heat. Add beef and cook until browned on all sides, about 4 minutes, then remove and set aside.
3. Step 3: Add diced carrots, potatoes, and onion to the pot. Sauté for 5 minutes until slightly softened. Add minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Step 4: Return beef to the pot, add 4 cups beef broth, 2 tbsp soy sauce, 1 tsp cumin, and 1/2 tsp turmeric. Bring to a gentle boil, then reduce heat to low and simmer for 20 minutes until vegetables are tender.
5. Step 5: While soup simmers, cook 8 oz dried egg noodles in a separate pot of boiling salted water for 8 minutes until al dente. Drain and rinse under cold water.
6. Step 6: Stir cooked noodles into the soup, simmering for 2 minutes to heat through. Stir in 2 tbsp chopped cilantro and serve immediately.