In the winter in Lhasa, Lobsang’s aunt and uncle used to bring egg and flour to a place with noodle-making machines that would create the thin, round spaghetti-like noodles used for the thukpa gyathuk. Thukpa refers to noodles in general, and also to noodle soups or starchy porridges, like rice or barley porridges, and gyathuk means “Chinese noodles,” so this noodle soup is Chinese style.
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By Lobsang Wangdu and Yolanda O’Bannon