Tukpa: Tibetan Noodle Soup

I know the subtitle of this blog says "cooking and eating normal food" but this *is* normal food for my family

One of our relatives was once married to a Tibetan, and one time she made soup for us. It was so good, I tried to recreate it soon thereafter, and succeeded well enough that it has become one of my kids' favorite suppers. The recipe I based mine on has been around the internet, though everyone credits the original as coming from The Kopan Cookbook by Betty Jung. Her version was vegetarian; mine has beef, as our relative's did.

[BTW, our relative subsequently forgot what she made us, and has asked me for my recipe. :-> Here it is:]

Tibetan Noodle Soup (Tukpa)

Serves 4

1/4 C. butter
1 1/2 Tbsp. fresh ginger root, minced, or use half as much grated fresh ginger
1 1/2 Tbsp. fresh garlic, minced
1/2 lb thin strips of top round or flank steak
1 c. red onion, diced
1 tsp. turmeric
1 tsp. curry powder
1 tsp. chili powder
1 tsp. commercial garam masala
1 c. potato, parboiled and cubed
1 c. fresh tomatoes, chopped, or substitute about 3/4 cup canned
1 quart beef broth
1 cup water
1/4 lb. fresh flat egg noodles (or use a 9-oz. plastic pkg. egg linguine)
1-2 c. sliced bok choy
1-2 Tbsp. soy-free Worcestershire sauce [original had soy sauce]
1 tsp. salt
1/4 tsp. ground black pepper


1. Melt butter in a dutch oven over medium heat.

2. Add ginger, garlic, and red onion. Stir-fry over medium to medium-high heat for l minute.

3. Add beef and stir-fry for another minute.

4. Add turmeric, curry powder, chili powder, and masala. Mix well and stir fry for 1/2 a minute.

5. Add broth and water and bring to a boil. Add potatoes and tomatoes.

6. Add egg noodles and boil for 5 minutes. Stir occasionally.

7. Add bok choy and boil for another 1-2 minutes. If soup is too thick, add more water.

8. Season with Worcestershire sauce, salt and pepper to taste.

P.S. [added 20 Dec] My kids call this "Yellow Soup," not because it's yellow, but because if you spill it on your clothes, it stains everything yellow from the turmeric.

SOY-FREE CONSIDERATIONS:
--use Worcestershire sauce or liquid Maggie seasoning instead of soy sauce.

Moo Goo Gai Pan

sThe last time I went to a Chinese restaurant I was sick before we left, even though I had ordered only steamed shrimp, steamed rice, and sweet-and-sour sauce on the side. I blame cross-contamination in the kitchen (probably someone used a spoon that had been in another dish.)

But I love Chinese food.

So, to a avoid a long story and get straight to the recipe, here is our home-made:

Moo Goo Gai Pan

1 lb skinless, boneless chicken, cut into 1" pieces
2 Tbs cornstarch
3/4 cup chicken broth (or 3/4 cup water + 1/2 tsp chicken bouillon powder)
2 Tbs Worcestershire sauce, or 1 Tbs each Worcestershire and Maggi seasoning
1 tsp dark (Asian) sesame oil
1 Tbs grated fresh ginger (do not pack)
8 oz sliced button mushrooms (you can buy this amount in a carton in the produce section)
1/4 lb fresh snow peas (or 3/4 cup frozen green beans)
1 red bell pepper, seeded and sliced
1 medium onion, sliced the long way (not into rings)
2-3 tsp canola oil

Hint: start rice before you start this dish. Brown rice: start 20 minutes before, white rice: start just before.

1. Combine the chicken with 1 Tbs of the cornstarch in a medium bowl; toss well to coat and set aside. Combine the broth with the remaining 1 Tbs cornstarch, Worcestershire (or Worcestershire and Maggi) sauce, and sesame oil in a 1-cup glass measure; set aside.

2. Heat a 12" skillet (or a wok if you have one) over medium-high heat until a drop of water sizzles. Swirl in the canola oil, then add the chicken. Stir-fry until lightly browned, 2-3 minutes.

3. Add the ginger and stir-fry until fragrant, about 30 seconds.

4. Add the mushtooms, snow peas or green beans, bell pepper, an onions, and stiry-fry until tender, 3-4 minutes.

5. Add the broth mixture and cook, stirring occasionally, until it boils and thickens, and the chicken is just cooked through, 1-2 minutes.

Serve over rice.