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Tibetan Tsampa Soup
A staple of Tibetan cooking, this hearty soup relies on roasted barley flour to thicken a rich beef broth. The toasted grain lends a deeply nutty flavor that's incredibly comforting on a cold night. You'll find tender strips of beef, grated daikon radish, and fresh spinach in the bowl, while a final stir of butter adds a remarkably smooth finish. It's a satisfying meal that pairs beautifully with a slice of warm bread.
Equipment
- Skillet
- Stovetop
- Saucepan
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
- 1Sift the tsampa or roasted barley flour through a fine mesh strainer to ensure a smooth texture.
- 2Peel the daikon radish and shred it into long strands using a coarse grater.
- 3Bring 3 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.
- 4Pour in the remaining 3 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.
- 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.
- 6Increase the heat to medium-high, then add the beef strips and a half teaspoon of salt. Cook for about 3 minutes, turning the meat once, just until it changes color. Don't overcook the beef here, as it'll finish cooking in the broth later.
- 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.
- 8Place the empty skillet over high heat and pour in 1 cup of water, bringing it to a rapid boil to deglaze the pan. Use a spatula to scrape up all the browned bits from the bottom, then pour this liquid into the soup pot. Those browned bits pack a huge amount of savory flavor.
- 9Stir 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.
- 10Check the seasoning and stir in up to 2 more teaspoons of salt if needed. Drop the fresh spinach leaves into the bubbling broth.
- 11Cook for 1 to 2 minutes until the spinach turns bright green, then stir in the 2 tablespoons of butter until it melts completely. Ladle the hot soup into large bowls.
Notes
- Make ahead: You can prepare the soup base up to 36 hours in advance. Let it cool and store it in the refrigerator, then bring it back to a simmer before adding the beef and spinach.
- Serving: This hearty soup pairs beautifully with fresh crusty bread or steamed rice.
- Substitution: If you can't find traditional tsampa, dry-roast 1 cup of regular barley flour in a skillet over medium heat until golden and fragrant.
Recipe Details
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