Tsam-Thuk (Tsampa Soup)

1. 1

   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. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Serve hot soup in large bowls with bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.