Recipe: Tukpa (Tibetan Noodle Soup) and Kopan Masala

Tukpa: Tibetan noodle soup

Serves 4

1/4 C. butter
1 1/2 Tbsp. fresh ginger root, minced
1 1/2 Tbsp. fresh garlic, minced
1 c. red onion, diced
1 tsp. turmeric
1 tsp. curry powder
1 tsp. chili powder
1 tsp. Kopan masala
1 c. potato, parboiled and cubed
1 c. fresh tomatoes, chopped
4-5 c. water
1/4 lb. fresh flat egg noodles (OR 1 (9-oz.) plastic pkg. egg linguine)
1/2 c. fresh spinach, chopped
1-2 Tbsp. soy sauce
1 tsp. salt
1/4 tsp. ground black pepper

Cooking Method:

Melt butter in a saucepan over medium heat.
Add ginger, garlic, and red onion. Stir-fry over medium to medium-high heat for l minute.
Add turmeric, curry powder, chili powder, and masala. Mix well and stir fry for 1/2 a minute.
Add potatoes and tomatoes. Stir-fry 1 more minute.
Add water and bring to a boil.
Add egg noodles and boil for 5 minutes. Stir occasionally.
Add spinach and boil for another 1-2 minutes. If soup is too thick, add more water.
Season with soy sauce. Salt and pepper to taste.
Remove from heat and serve hot.

Kopan Masala:

A sweet aromatic mixture of dried spices used in many dishes at Kopan Monastery. A commercial masala called "Garam Masala" is available in some stores.

Ingredients:
Makes 1/2 cup

1/3 c. coriander seeds
1/4 c. cumin seeds
10 black cardamom pods, peeled
15 pale green cardamom pods, peeled
25 cloves
2 cinnamon sticks, broken up
1 tsp. black peppercorns
1/4 tsp. fresh nutmeg, ground

Cooking Method:

Mix together and grind finely, but not to powder, with a coffee grinder, spice grinder, mortar and pestle, rolling pin, or food processor.
Stir in an air-tight jar.