Tibetan Soup

After the rich foods of the plains of India (everything is cooked in ghee and paneer, a cheese that has the texture of tofu is one of the main sources of protein), it is refreshing to find that Tibetans eat a lot of Ghantauk, a wonderful soup made with very fresh vegetables and noodles. I searched out a cooking class here and spent a wonderful afternoon learning how to cook three different kinds of soup with varied noodles, including a little stuffed dumpling (sort of like a potsticker) called a Momo. Just like in Thailand and India, wonderful food is put together in tiny little kitchens with a single burner and a wok.

Sangye, who taught me, had most of the vegetables prepared (chopped fresh boy choy, spinich, red onions, ginger, garlic, tomato, a little green pepper, and we spent most of our time learning to make the varied noodle shapes that give each soup its name. While we cooked, he told me the story of his escape from Tibet (Ahimsa post), then we shared soup together. Both my belly and my heart were full.