Tsampa Soup

Ingredients

• 1¼ cups Tsampa ( page 180 ), or substitute 1 cup barley flour, dry-roasted in a skillet until golden
• ¼ pound daikon radish (about ½ small radish)
• 6 cups Tibetan Bone Broth ( page 45 ) or beef or chicken broth
• 2 tablespoons peanut oil, vegetable oil, or butter
• ½ medium onion, thinly sliced
• ½ to ¾ pound boneless beef round or sirloin steak, cut into strips about 1½ to 2 inches long and ¼ inch wide
• 2 to 3 cups water
• 2 to 2½ teaspoons salt, or to taste (see Note )
• 1½ to 2 cups baby spinach leaves or coarsely chopped regular spinach
• 2 tablespoons butter

Instructions

1. 1Sift the tsampa or roasted barley flour through a fine mesh strainer to ensure a smooth texture, then set it aside.
2. 2Peel the daikon radish and shred it into long strands using a coarse grater, keeping it aside for later.
3. 3Bring three cups of the broth to a boil in a large, heavy pot. Whisk in the sifted tsampa or roasted flour until the mixture is completely smooth.
4. 4Pour in the remaining three cups of broth and return the liquid to a boil. Stir in the grated radish and simmer for about 10 minutes until the strands are tender.
5. 5Warm the oil or butter in a heavy skillet over medium heat. Toss in the sliced onion and cook gently for a few minutes until softened.
6. 6Increase the heat to medium-high, then add the beef strips and a half teaspoon of salt. Cook for about three minutes, turning the meat once, just until it changes color.
7. 7Remove the beef with tongs and transfer it to a plate. Scrape the cooked onions and any remaining fat from the skillet directly into the simmering soup.
8. 8Place the empty skillet over high heat and pour in one cup of water, bringing it to a rapid boil to deglaze the pan.
9. 9Use a spatula to scrape up all the browned bits from the bottom of the skillet, then pour this flavorful liquid into the soup pot.
10. 10If making ahead, let the soup cool and store it in the refrigerator, bringing it back to a simmer before continuing. Otherwise, proceed immediately to the next step.
11. 11Stir another cup of water into the pot and return the soup to a simmer. Return the cooked beef to the pot, adding a splash more water if you prefer a thinner consistency.
12. 12Check the seasoning and stir in up to two more teaspoons of salt if needed. Drop the fresh spinach leaves into the bubbling broth.
13. 13Cook for one to two minutes until the spinach turns bright green, then stir in the butter until it melts completely into the soup.
14. 14Ladle the hot soup into large bowls and serve immediately.

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