Ingredients
-
1
-
1/2
-
6
-
2
-
1/2
-
3/4
-
2 - 3
-
1 - 2
-
2
-
2
-
-
-
-
-
Directions
Tsam-Thuk (Tsampa Soup), I have yet to make this, but here is what Beyond the Great Wall: Recipes and Travels in the Other China has to say about it: There is something soothing and sustaning about tsam-thuk, as this classic soup is called in Lhasa dialect…a beeth broth thickened with tsampa…there’s a seductive taste, almost nutty, from the roasted grain, and a smoothness on the tongue from the blend of tsampa and the butter aded at the last moment., A pleasant and hearty soup with the roasted barley flour giving an interesting background flavor. As our market was out of daikon, I shredded a one pound bag of radishes. I would make this again. The barley flour was a bit hard to find, but I did locate it with the special flours near the ‘gluten free’ section of our megamart., I have yet to make this, but here is what Beyond the Great Wall: Recipes and Travels in the Other China has to say about it: There is something soothing and sustaning about tsam-thuk, as this classic soup is called in Lhasa dialect…a beeth broth thickened with tsampa…there’s a seductive taste, almost nutty, from the roasted grain, and a smoothness on the tongue from the blend of tsampa and the butter aded at the last moment.
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Steps
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1
Done
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To Make Sure Your Flour Is Fine Enough, Pass It Through a Fine Sieve and Set Aside. Peel the Daikon Radish and Grate Into Long Strands. Set Aside. |
|
2
Done
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Pour 3 Cups of the Broth Into a Wide, Heavy Pot and Bring to a Boil. Add Roasted Flour and Stir Until Smooth. Add Remaining 3 Cups Broth and Bring to a Boil. Add Radish Strands and Simmer Until Tender, About 10 Minutes. Bring the 2 Tablespoons of Oil or Butter in a Skillet Over Medium Heat. Add the Onion and Saute Gently For Several Minutes. Add the Meat Strips and 1/2 Tablespoon Soy Sauce, Raise the Heat to Medium-High and Cook, Turning Once, Just Until the Beef Has Changed Color, About 3 Minutes Total. Use Tongs to Life Out the Meat and Set It Aside. Add the Onion and Oil or Butter to the Soup. |
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3
Done
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Deglaze the Skillet by Placing It Over High Heat, Add 1 Cup of Water and Bring to a Boil. Scrape the Bottom of the Pan With a Spatula to Detach Any Browned Bits of Caramelized Juices, Then Add the Flavored Water to the Soup. |
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4
Done
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Add an Additional Cup of Water and Bring Back to a Simmer. Add Meat and Soy Sauce to Taste, Maintaining the Simmer. Add Spinach Leaves to the Simmering Broth. When They Turn Bright Green, After a Minute or Two, Add the Butter and Stir to Blend. |
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5
Done
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Serve Hot Soup in Large Bowls With Bread. |
