Thukpa bathuk, centers on the little hand-rolled bhatsa noodles that most resemble, in their shape, Italian gnocchi, but with an extra little scoop. One of the benefits of this shape is that you get a little extra taste of the broth with every bite of bhatsa. Like other Tibetan noodle soups, thukpa bhathuk is especially popular in winter. It’s relatively easy and quick, and wonderfully warming on a cold day. Tibetans traditionally use mutton, beef or yak for the meat, but it is also delicious in it’s veggie incarnation, for which you just leave out the meat and use vegetable bouillon for the broth. This is a great meal for a chilly winter’s night.