MAIN INGREDIENTS
Sabtuk is a traditional soup originating from Tibet. The soup is usually made with a combination of nettle tops, garlic, oil, salt, onions, leeks, and black pepper. The garlic is browned in oil and mixed with salt and onions. The mixture is cooked until the onions start to soften.
The nettles are boiled, drained, and added to the wok along with boiling water. The soup is simmered for a few minutes and everything is then mashed with a wooden spoon over low heat. Sabtuk is served in bowls and it’s typically garnished with chives or yogurt before serving.
MAIN INGREDIENTS
Gyaho is a traditional soup originating from Tibet. It's served as a hot pot, in a metal dish that's placed over a source of heat in order to keep it warm. The soup usually contains vermicelli noodles, mushrooms, meatballs, kombu, salt, water, and bamboo sprouts.
This hot pot-style dish has a special significance as it's typically enjoyed by senior monks during important ceremonies.
Guthuk is a traditional soup originating from Tibet. It's eaten only once a year, on the night of the 29th day of December, or the eve of Losar, Tibetan New Year. The soup is usually made with a combination of onions, garlic, ginger, tomatoes, celery, soy sauce, daikon, spinach, snow peas, shiitake mushrooms, scallions, and coriander.
It also contains rope noodles or small dough balls made from white flour and water. When served, each bowl has one large dough ball with a hidden item or symbol on the inside, which is a playful commentary on the person who receives it, such as salt (lazy), chili (sharp tongue), wool (kind-hearted person), or glass (happy-go-lucky).
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