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Tsamthuk (Tsampa Soup)


  • ¼ lb beef, cut into thin bite size pieces
  • ¼ lb daikon radish, peeled and cut lengthwise into quarters, slice each quarter into thin pieces
  • ¼ medium onion, thinly sliced
  • 1 tsp garlic, minced
  • 1 tsp salt
  • 12 Tbsp “tsampa” or roasted barley flour
  • 1 cup cold water (to dissolve the tsampa with)
  • 5 cups “basic beef broth”
  • 2 Tbsp butter


1. Melt the butter over medium heat using a medium size stew pot, when the butter just melts, add the onion and garlic, stir for 2 minutes. Turn heat to medium high and add the meat, stir until meat changes color 2-3 minutes, add salt and diagon radish, stir 3 minutes. Add 5 cups of "basic meat broth", mix well, cover and let come to a boil, 5-8 minutes.

2. Dissolve the 12 Tbsp “tsampa” in 1 cup cold water, mix well until smooth and add to the meat soup, cover partially and let cook for 3 minutes, stirring frequently. Turn heat to medium low and brew for 15 minutes. Turn off heat, cover and let sit for 3 minutes before serving, serve hot in individual bowls.


To make this dish, it is very important to have a good rich meat soup that you can make from scratch by using beef bones with some meat attached for richer flavor.

To make the beef broth, you need 3lb of beef bones with some meat attached and 7 cups of water. Cook the meat in the water until it comes to a boil, and continue to boil uncovered for 6 minutes, discarding scum and fat as they form, replace lost liquid with fresh water. Turn heat to medium low, cover partially and let brew for 20 minutes. This will make for a nice basic beef broth.

If you are not a beef eater, you can make broth with chicken or mutton, but make sure there are bones attached to the meat as it will add to the taste of your soup. Vegetarians can also make “tsamthuk” by using rich vegetable broth that you can make at home by using many different types of vegetables to your liking.