Tsam-Thuk (Tsampa Soup)

Name: Tsam-Thuk (Tsampa Soup)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-5 serving(s)
Ingredients: 1 cup barley flour, dry roasted in a skillet until golden; 1/2 small daikon radish; 6 cups beef broth; 2 tablespoons peanut oil or 2 tablespoons butter; 1/2 medium onion, thinly sliced; 3/4 lb boneless beef round steak, cut into 1/4-inch wide strips; 2 -3 cups water; 1 -2 tablespoon soy sauce; 2 cups baby spinach leaves; 2 tablespoons butter

Submitted by Shire Born

"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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Ready In:: 30mins
Ingredients:: 10
Serves:: 4-5

ingredients

1 cup barley flour, dry roasted in a skillet until golden
¹⁄₂ small daikon radish
6 cups beef broth
2 tablespoons peanut oil or 2 tablespoons butter
¹⁄₂ medium onion, thinly sliced
³⁄₄ lb boneless beef round steak, cut into 1/4-inch wide strips
2 -3 cups water
1 -2 tablespoon soy sauce
2 cups baby spinach leaves
2 tablespoons butter

directions

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.
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.
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.
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.
Serve hot soup in large bowls with bread.

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Reviews

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.

Doug Mc

RECIPE SUBMITTED BY

Shire Born

As my name suggests, I am a part-time hobbit, escaping to my quiet life in the Shire whenever I can. In reality, I am a busy student who uses cooking as therapy. I am severely gluten intolerant and mildly dairy intolerant, so most of the recipes I post/comment on will be compatible with my dietary restrictions. Still, I love to eat, and have learned that you don't have to sacrifice flavor and personality when you go gluten and dairy free. I tend to like recipes that are either real homey comfort food, or transport me to the places I've travelled to, or would like to someday visit. I believe in eating organic, ethically raised meat and vegetables. I like to stay as close to nature as possible, eating mostly whole foods.

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